Avoid Frying
In All Forms

`What happens in frying? Temperatures up to 600-700°F [300°C]. may be obtained. If fried foods become burned or scorched, temperatures up to 1000°F or 1100°F [500°C] may have been reached. At these temperatures "cis" fatty acids are converted to "trans" fatty acids . . . in other words, the unsaturated fats behave as if they were saturated. Thus, fried foods are more likely than un-fried foods to increase the likelihood of hardening of the arteries. When fat is reheated to frying temperatures the second time, as in a deep fryer [or a popcorn vendor], the fat is more likely to develop the cancer producing agent acrolein.' (Dr Agatha Thrash, Nutrition for Vegetarians, p. 46)

`Frying with oils once will not kill us, and so [this practice] seems harmless. Our body copes with toxic substances. But over 10, 20, or 30 years, our cells accumulate altered and toxic products for which they have not evolved efficient detoxifying mechanisms. The altered and toxic substances interfere with our body's life chemistry, our `bio-chemistry'. Cells then degenerate, and these degenerative processes manifest as degenerative diseases.' (Udo Erasmus PhD., Fats that Heal, Fats that Kill, pg. 125-126).

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