Fried Food
If you’ve never checked out Mark’s Daily Apple you should know it’s a great resource for many things health and nutrition related. Regarding exercise and especially nutrition, Mark is really big on the “primal” lifestyle. He recently posted about some guidelines to help you properly fry food.
“Speaking of pan frying, the difference is more than the pan itself. Pan frying is a shallow frying method, meaning the oil doesn’t cover more than half of the food you’re cooking. Some research suggests that pan frying results in more oil decomposition than deep frying. Pan frying generally takes longer, which may contribute to this difference. Although the oil in both methods is basically the same temperature, pan frying is more likely to produce carcinogenic compounds called heterocyclic amines (HCAs) when the surface of the meat (or – to a lesser extent – vegetable) is burnt or overcooked. Although low and slow cooking methods (like braising) are great in preventing the formation of HCAs, deep frying or flash sautéing of small pieces are also good options, since they avoid any charring or scorching of food.”
Read the full post here.
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Tuesday’s WOD:
5 Rounds
3 minutes each to complete:
200m Run
7 Power Cleans
21 Pushups
Box Jumps for REPS
REST 90 seconds between rounds
