Bryan Johnson· Author
High-temperature frying in refined oils at high heat generates toxic aldehydes and race trans-fats even after the U.S. trans-fat ban.
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The evidence is convergent. Multiple independent sources reach the same conclusion, the underlying mechanism is well-characterized, and even the field's most cautious voices treat it as worth doing.
High-temperature frying in refined oils at high heat generates toxic aldehydes and race trans-fats even after the U.S. trans-fat ban.
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Now, also the seed oil they're using to fry these is heated over and over again. This creates toxic aes which leads to accelerated aging and cellular damage including very visible skin aging.
But what is not controversial is when they're heated up to high temperatures, they form aldahhides, which are cancer-causing toxins.