Drawbacks of Deep Frying
August 14, 2008
Many women tend to deep fry their food items as along with being tasty, they are also easy and fast to cook. Deep frying is the method of cooking food in pre heated deep oil or clarified fat. One often tends to cook eggs, fish, chicken, potatoes and even vegetables through the method of deep frying. Though this is a much easier and a faster method of cooking which looks and tastes good, this method can lead to health hazards as such cooked food items are not easily digestible.
There are many women who opt for the process of cooking through deep frying. Along with being a faster mode of cooking, it adds more flavor and crunchiness to the cooked items thereby making them more delicious and tasty. Conventional deep fried foods are generally coated with milk and flour to protect the surface of the food from intense heat and also to prevent the escape of moisture and nutrients. Despite retaining the nutrients, this process of cooking cannot be considered as healthy due to excess of oil and fat which is involved in this process.
It is rightly said that all that tastes good is not necessarily good for your health. This is quite true with the whole process of deep frying which is easy and tasty but along with tickling your taste buds, it also obstructs the healthy living of a person. The major drawbacks associated with this process are that such food items are fatty and lead to an addition of more calories thereby adding on the problems of obesity and high cholesterol which in turn affects the functioning of one’s heart. In addition, these food items also tend to be oilier than their counterparts and are thus unhealthy for the body. It is due to this reason that many nutritionists suggest the use of dry frying in place of deep frying as the former cooks slowly but avoids excess of fat and thus prevents the body from various ailments which are associated with unhealthy eating habits.
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