The Hidden Dangers of Fried Foods
By
Dr. Scott Olson, ND
Posted April 27, 2024
It’s no wonder French fries are so popular. They’re crispy, salty, and oh-so-satisfying.
As a matter of fact, as I wrote the words “crispy” and “salty” just now, my mouth watered. I’m only human, after all.
But brace yourself—because what I’m about to share will make you think twice before diving into your next serving of crispy fried potatoes…
In fact, it’s so disturbing you may have you swear off eating ANYTHING fried ever again.
Now, you don’t need me to tell you that deep-fried foods aren’t good for your overall health. As a “sometimes treat,” they’re fine, but unfortunately, they’ve become a staple of the American diet.
According to the National Institutes of Health, 25 to 30 percent of American adults eat fast food daily, and much of it is fried.
We’re talking French fries, chicken nuggets, onion rings—you name it. If it’s been dunked in hot oil, Americans are munching on it.
Now, researchers have uncovered what might be the best reason yet to quit the habit. An animal study reveals they could be frying our brains.
And it gets worse.
Because of the amount of costly oil used to fry foods, restaurants often REUSE it repeatedly. This strips the oil of any natural antioxidants and health benefits it may have and increases the levels of harmful compounds, including acrylamide, trans fats, and peroxides, with each use.
We’ve known for a long time that eating a lot of fried foods increases the risk of various cancers, weight gain, and poor blood sugar control. But we may have to add brain disorders to the list.
In the study presented at the American Society for Biochemistry and Molecular Biology, researchers found that fried foods increased inflammation and damaged the rats’ colons. This, in turn, decreased the transport of essential fatty acids (like DHA) to the brain.
Other studies found that reused frying oil often contains higher levels of trans fats, which have been linked to an increased risk of heart disease, stroke, and type 2 diabetes.
Fried foods also increase chemical changes that can lead to the formation of advanced glycation end products (AGEs). Research links AGEs to oxidative stress, inflammation, and, ultimately, brain deterioration.
And let’s not forget about acrylamide, a potentially carcinogenic compound that forms when starchy foods (like potatoes) are fried at high temperatures. The longer the oil is used, the higher its levels of acrylamide can become.
It’s time to wake up and smell the French fries. Our love affair with deep-fried foods is slowly destroying our brains and bodies.
P.S. Acrylamide isn’t only associated with an increase in cancer risk. Earlier research revealed a link between this compound and brain inflammation. CLICK HERE for the details.
Source:
Sugasini Dhavamani, et al., “Abstract 1213 Long term supplementation of Deep-fried oil consumption impairs oxidative stress, colon histology and increases neurodegeneration,” Journal of Biological Chemistry, VOLUME 300, ISSUE 3, SUPPLEMENT, 106336, MARCH 2024, doi. org / 10.1016/j. jbc.2024.106336
Written By Dr. Scott Olson, ND
Nearly 25 years ago, failed mainstream medical treatments left Dr. Olson in constant pain – and his health in ruins. And that’s when he did something REVOLUTIONARY. He began his career in medicine – and dedicated his life to uncovering the true, underlying causes of disease.
Through his innovative medical practices in Tennessee and Colorado, Dr. Olson has helped cure countless seniors from across America of arthritis… heart disease… diabetes… and even cancer. All without risky prescription drugs or painful surgeries.
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