Frying in a thin layer of oil, especially repeatedly, can lead to significant accumulation of oxidized products within 20-30 minutes. — Whalespan
Frying in a thin layer of oil, especially repeatedly, can lead to significant accumulation of oxidized products within 20-30 minutes.
⚠ High risk
We can't find evidence that holds up here. Proponents are reasoning from mechanism or analogy rather than direct human data, and the most credible skeptics raise objections we can't dismiss.
✕NOTSUPPORTED
⚠
High-risk intervention — consult a physician before acting.Drug-drug interactions, dose-dependence, and screening contraindications apply.
“In restaurants, however, when you are frying something, especially if you are frying in a thin layer of oil, the research shows like going from like a I want to say it's like a 1 cm to like 5 cm of oil, huge difference in how quickly oxidized and u negative products will start to form. And if you are having oil that you are frying, reffrying in over and over and over, yes, they're within certainly with a thin layer within 20 30 minutes, you can start to have significant amounts of these negative products accumulating.”
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