Fried vegetables seem harmless, but some of them, when exposed to high temperatures, release toxins that are dangerous to health.
First on the list is potatoes. When fried, starch breaks down into acrylamide, a substance that causes cancer. The darker the crust, the more poison.
The second vegetable is bell pepper. Its thin walls quickly absorb oil, which oxidizes when heated and turns into carcinogens.
The third is zucchini. The juice released during frying reacts with the metal of the pan, forming compounds that destroy the liver.
The fourth "traitor" is eggplant. The solanine it contains does not disappear when fried, but concentrates.
This substance causes nausea and dizziness.
Fifth, carrots. When you fry them, you destroy beta-carotene and instead get oxidants that accelerate skin aging.
But what if you want a crispy crust? Bake vegetables in the oven on parchment without oil. Or use a grill: smoke removes some of the toxins, and the vegetables retain their juiciness.
A secret for fried food lovers: add turmeric or rosemary to the oil. These spices neutralize up to 40% of harmful substances.
Another life hack is to pre-soak vegetables in water for 20 minutes. This will reduce the amount of starch in the potatoes and reduce the risk of acrylamide formation.
But it is better to avoid frying altogether in favor of stewing or steaming. For example, eggplants stewed with tomatoes are tastier than fried ones and are safer.
Remember: even “healthy” frying methods using coconut oil or a non-stick pan do not make the process healthy.
Toxins are still produced, just in smaller quantities. Don't take risks - choose cooking methods that make vegetables friends, not enemies.
Author: Kurchev Anton