Nutrition And Toxicology

The volatile and nonvolatile (possibly toxic) organic decomposition products of frying oils that have been extensively studied and commented on amount to, at most, a small percentage of the total mass of heated frying oil. Other, less studied components can be present in used oils at large percentages (20% or more for polymer) and have severe operating and economic consequences for fryer operators and consumers. It seems appropriate at this time to study the larger chemical variables and their consequences in frying technology. Fried food may be sterile on the surface as it emerges from the hot frying oil, but the interior bulk may still contain viable bacteria due to energy balance deficiencies in the process. This is especially worrisome in products such as coated meats, poultry, fish, and cheese and vegetable roll-ups.

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Living Gluten Free

A beginners guide that will reveal how living "G" free can help you lose weight today! This is not a fad diet, or short term weight loss program that sometimes makes you worse off than before you started. This is a necessity for some people and is prescribed to 1 out of every 100 people on earth by doctors and health professionals.

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