Frying can be healthy! Certain brands of cooking oil emphasized that frying can really be healthy. Their product contain less saturated fat than other brands – enough to claim that their product is healthy for frying. Saturated fats are known to increase bad cholesterol.
Some brands claim that their cooking oil can be re-used repeatedly. Their cooking oil is still clear up to seven frying. Hydrogenation is done to make the oil more saturated and extend its shelf life. Saturated fats are more resistant to heat, the chances of oxidation and other chemical changes is less. These brands are high in saturated fats.
Whichever oil you decide to use, frying is still unhealthy for the following reasons.
1) Frying adds fats to food especially when using saturated oils. It increases LDL, the bad cholesterol and increases the risk of heart attack eventually.
2) Unsaturated fats are healthy and reduce LDL, the bad cholesterol. But the claim is true only for oil in its natural state. Using it as a dip would be better — though no one will to do this. Unsaturated fats are sensitive to heat. They are easily oxidized (turns rancid) and loss their nutrient value. Rancid oils are the major source of free radicals that might result to degenerative diseases.
3) Believing that unsaturated fats are healthy might lead someone to eat more fried dish. High consumption of pork, mutton, chicken and beef is related to various chronic diseases. Additionally, humans are not created to eat meat.
So try to avoid frying. Boiling, broiling and grilling are better alternative.