exchemist
Veteran Member
OK it's getting a bit clearer now. The danger chemical in that article is acrylamide CH2:CH.CO.NH2, which is a product of overheating starchy food. But that's nothing to do with oil, particularly.UHT is done very short at higher temperature. 135 (not too bad) or sometimes 160. Or frying and baking (250). But for most people this won't give any direct problems, only for those who are prone to certain diseases this has big impact. So, if you have no health issues then nothing to worry, because I see most people nowadays live for more than 70 years. Only when you are prone to infections than it might be wise to reduce high heated food (like fried).
I have Crohn disease and kidney problem. So, for me it's important to stay away of high heated oil. But even I can take for a few days heated oil without getting immediate trouble, but after a few days I get pain. Then I stop this food, and a few days later I am fine again.
They start doing research in this now. I read about roasted potatoes that MIGHT be related to cancer. Here they say it's too soon to tell, and it's not significant. I think myself that this is because it will only effect those who are prone to this type of disease. So, if you take a big group, there might be just a small part who are prone to getting it.
Why there is increase in cancer nowadays? I think your point is the major factor, people get much older now, and we have to die one day.
What foods do you think have highly heated oil in them, that you need to be careful with?