Ask EN

December 2002 Issue

Out of the Frying Pan and Into the Fire? Restaurant vs. Home Fried Foods

Q. I rarely eat fried food, but when I do, am I better off eating it home-cooked rather than in a restaurant? A. Probably. Home frying has the advantage of allowing you to directly monitor the type of oil, its freshness and the temperature to which itís heated. All of these factors affect the formation of deleterious compounds and the amount of oil a food absorbs. But whether at home or in a restaurant, you should eat as few

To continue reading this entire article you must be a paid subscriber.

Subscribe to Environmental Nutrition

Get the next year of Environmental Nutrition for just $20. And access all of our online content - how to fight heart disease, cancer, stroke, diabetes, osteoporosis, Alzheimer's, and dozens of other diseases - free of charge.

Already subscribe but haven't registered for all the benefits of the website? Click here.

Subscriber Log In

Forgot your password? Click Here.