• Shannon Roussy

To Fry or Not to Fry

As we welcome March (and hopefully some warmer weather soon), we also welcome the beginning of National Nutrition Month! Nutrition is a key pillar to being healthy. What we eat fuels our body and provides us with key nutrients. But, what we eat is only one part of the puzzle. How we cook also plays a role in the nutrient value of our food. Frying is a common method of cooking that is surprisingly unhealthy.


1. Fried foods are higher in calories. Typically, fried foods are coated in batter first and then fried. During the frying process, they lose water and absorb fat. This increases their calorie content. Additionally, 1 TBSP of oil is equal to 114 calories! The more oil you use, the higher the calories.

2. Higher in Trans Fat. Trans Fats are a manufactured byproduct or adding hydrogen to oils. This makes it harder for the body to break them down and can lead to an increased risk of diabetes, heart disease, and obesity.

3. Increase your risk of disease. Fried foods can affect your overall health. Diabetes, Obesity, and Heart Disease often occur together as risk factors can be related to diet and lifestyle choices. Being able to control your weight through food can help ensure that you are preventing heart disease and diabetes as well.


If you are going to fry, be cautious of the type of oil you are using. The healthiest oils are Olive and Canola oil. Whereas coconut oil or partially hydrogenated oils such as Mazola (Corn) Oil are not the healthier options.

Additionally, be cautious of the amount you are using! The serving size for oils is generally 1 tablespoon.

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