Frying is not the healthiest way of cooking. The oils used are oxidized due to high temperatures, entering the body in a form that can contribute to bad health effects including cancer.
Nevertheless, by choosing the right oil we can protect ourselves from these substances to a great extent. In studies that used different oils for frying and measured the harmful substances that are developed in high temperatures, researchers concluded that the best option is olive oil.
Olive oil’s rich content of monounsaturated acids and Vitamin E, make it particularly resistant to high temperatures. Specifically in Tunisia, researchers compared olive oil with sunflower oil, corn oil and soybean oil, by frying potatoes in the same oil 10 times and measured the oil’s chemical changes. Olive oil was found more stable and more resistant to high temperatures in comparison with all other oils