Wonderful news everyone!
The British Medical Journal has decreed that fry ups are no longer bad for you.
Hoozah!!
It appears that the health issue (if there really is one) lies not with the constituents of fry ups, but the oil in which they are fried.
A study published in the BMJ found no association between the frequency of fried food consumption in Spain - where olive and sunflower oils are mostly used - and the incidence of serious heart disease.
Needless to say the British Heart Foundation had a mild seizure over this, and has warned us not to reach for the frying pans "yet".
Well they would say that wouldn't they?
Professor Michael Leitzmann of the University of Regensburg in Germany said
"Taken together, the myth that frying food is generally bad for the heart is not supported by available evidence."
As I have stated many times before on this site, the body is a like a car engine it needs oil in it in order to ensure that the blood flows smoothly through the veins;)
As ever with food and drink, so long as you eat and drink a variety of foods/drinks then a blow out every once in while will not do you any harm. It is the constant haranguing by Nanny and the "health" industry that raises the blood pressure and stress levels, not the occasional fry up!
Now where's my pan?
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I am sure that some people think that the human body is some sort of delicate machine that needs constantly looking after. In reality it can cope with almost any abuse you can give it.
ReplyDeleteSometimes frying your food in lard or any other animal fat should not cause any problems, but if your entire diet consists of food prepared that way then of course you will be doing yourself no good.
As stated, olive and sunflower oil is widely used on the continent. Olive oil would normally be used to add flavour to salads and other dishes as it often overpowers food when used for frying. Having said that, it would be unusual for a Spanish person to have a fried breakfast. A more usual option would be tomatoes spread on a toasted ‘bocadillo’, with a good pinch of salt and drizzled with olive oil (yes, that’s right…SALT!).
The Chinese use copious amount of ground nut oil in their cooking as well as adding sesame and other oils for flavouring, and food prepared in that way is often thought to be the healthiest.
Again, everything in moderation.
ReplyDeleteIf the substance you're frying the food in is very hot, then the food being cooked tends not to absorb it.
Personally, I am not a great fan of big fried breakfasts prefering kippers or smoked salmon bagels but, once in a while I have a cokked breakfast just to stick two fingers up at Nanny but, I use local, fresh free range eggs which I scramble, quality sausages made by my local butcher, good quality dry cured bacon, good mushrooms; not those faultless, white button things that have been dipped in chemicals to bleach them, and some excellent black pudding. I fry the mushrooms in butter, garlic and olive oil, I scramble the eggs and grill everything else so it is rather healthy and, the Brucie bonus, I then won't eat lunch because I would still be full from the breakfast......Actually, I'm starting to feel hungry again......Now where's my sausages.....:-)
Oppps....cokked breakfast? should have read cooked.....Its only "cokked" if Mrs Tonk cooks it;-)
ReplyDeleteI must read it before I publish it.
I must read it before I publish it.
I must read it before I publish it.
I must read it before I publish it.
I must read it before I publish it...........
Anonymous, I am not being picky, as I once made the same mistake myself. The Olive Oil you refer to as a salad dressing would be extra virgin olive oil. The olive oil used for cooking is a blend, the oils that are left after the pure virgin is extracted.
ReplyDeleteTimbone, you are not being picky at all.
ReplyDeleteExtra Virgin Olive Oil is from the first press and Virgin Olive Oil is from the second. Both these oils are unrefined and unblended and as such they add strong flavour and are not generally used for frying.
Lampante Virgin Olive Oil is that which for one reason or another is too acidic to be classed as Extra Virgin or Virgin. Once refined it would have no smell or flavour.
It then has a very small amount of ‘genuine’ Extra Virgin Oil added to it and is exported as simple ‘Olive Oil’.
Lampante Olive Oil and its blended derivatives are piss and are not even available for sale in Spain. They are, however, good enough for export!