Commercially cooked foods, especially deep-fried foods, are highly injurious to health. All oils contain three types of fatty acids:
- Saturated fatty acids
- Monounsaturated fatty acids
- Polyunsaturated fatty acids
In saturated fatty acids, all carbon atoms are bonded to hydrogen atoms (no double bonds). In monounsaturated fatty acids, there is one double bond between carbon atoms in the hydrocarbon chain. In polyunsaturated fatty acids, there are multiple double bonds between carbon atoms in the hydrocarbon chain.
Our food matrix consists of carbohydrates, proteins, and fats (macronutrients), as well as micronutrients like vitamins, minerals, and trace minerals. These biomolecules are composed of hydrocarbon chains. When subjected to high temperatures, these fats undergo chemical changes, transforming into harmful compounds that are carcinogenic. This makes deep-fried foods dangerous for regular consumption.
Conclusion
Avoid deep-fried foods and instead choose healthier methods of cooking, such as steaming, boiling, or baking, to preserve the nutritional quality of your food.
