This eat-kale-or-you'll-die world is about to change.
Since I've been on this Earth, I've been told to stay away from fried food — which is next to impossible seeing as fried food is THE BEST KIND OF FOOD.
But thanks to a recent study by Food Chemistry, the eat-kale-or-you'll-die world we've been living in is about to change. No longer will our self-esteem be totally shot if we have a little bit of fried food in our diets.
Apparently, deep-frying can actually add nutritional value to some vegetables. I know, I wish it was Oreos and chicken, too. But still, this, my friends, is progress.
The study took tomatoes, eggplants, potatoes and pumpkin and deep-fried, sautéed and boiled them in Mediterranean extra virgin olive oil, water and a water and oil mixture. The results found that it's all about the oil baby. Thank you, science.
Phenolic compounds found in olive oil actually have antioxidant properties and have been shown to reduce the risk of diseases like colon cancer and coronary heart disease. And boiling, or adding olive oil to the cooking water, doesn't increase the presence of these compounds quite like the magic of deep frying.
So, no. This study didn't give us a good excuse to run to McDonalds for a large fry. But there is hope if you don't mind doing a bit of work.
Also, it's probably good to mention that in addition to the antioxidant increase, fat content was also higher. But still, it's a step in a healthier direction.