The fried foods

Fried foods are very common in the popular gastronomy of several countries, and we can find them easily, especially in fast food chains. Undoubtedly, most of them are appetizing foods and they solve problems when we do not have affordable meal options; besides, they are usually economic products. All these factors mean that more and more people frequently consume fried foods in their daily meals, without thinking about the long-term effects that this practice can have on their health.

Not all fried foods are harmful, we should simply prepare them with the best quality raw materials possible, starting with the type of fat to be used; and of course not make their consumption a regular practice. Many of the foods that we commonly consider forbidden when we start a diet, do not affect our health because of their nutritional composition but because of their bad consumption; examples of this are sodas, sweets and of course fried foods.

In this sense, it is necessary to be clear about what the food we buy contains and to evaluate the amount of sugar, calories, sodium that we can consume per day, to what extent we should ingest them.

In order to understand the basis of the damage that can be caused by the excessive consumption of fried foods and how we can consume them in moderation to be able to enjoy them, we will discuss their basic characteristics in the following guide, so that you have the necessary information when making an objective assessment of the use of these products.

What are fried foods?

Fried food is a type of dry cooking, where a certain food is subjected, usually for a short time, to high temperatures in oil. The result is usually a crunchy and golden colored food. Examples of these are classic French fries, chicken fajitas, fried chicken, empanadas, croquettes, etc.

What damage do fried foods cause to human health?

There are many aspects to evaluate when we want to criticize a fried food, since there are different variants of this with different ingredients and processes: presence of breading, breading or floured, type of oil used, number of times it has been reused, temperature and cooking time.

The general problem is that frying generates substances that are not beneficial to human health, such as products derived from the oxidation and degradation of fats, or acrylamide. In addition, as we explained above, since these products are usually consumed in fast food restaurants that do not use the best oils and tend to reuse them many times, the levels of calories, salt and fats rise, and with these a number of diseases.

Consuming this type of food without control favors the development of obesity and cardiovascular system diseases. Saturated fats present in fried foods cause an increase in triglycerides, cholesterol and clearly the percentage of fat in the body. Bad practices in the consumption of these foods can also lead to various types of cancer, such as colon, prostate and breast cancer.

Acrylamide, the substance referred to above, is released when we fry certain foods; in high quantities it affects the nervous system and increases the risk of developing tumors and reproductive complications.

Consumption

Fried foods are undoubtedly not quality food for your body, as they provide mostly energy (calories) and fat; however, this does not mean that their consumption is forbidden, only limited.

Avoid eating fried foods on a regular basis, and whenever possible replace them with healthier cooking techniques. It is important to point out that it is better to fry at home than to buy fried food in establishments or precooked food, this way you have control of the ingredients and the processes you carry out.