Very few of us are immune to the lurid temptations of fried food. As a resident of Georgia, I certainly encounter this delicacy on a regular basis. We all know fried foods aren’t good for us, but are they really that unhealthy?

The short answer? Yes.

Here’s the long answer: When we consume foods fried or deep-fried in hydrogenated oils, the oil is subjected to high heat for a long period of time and will oxidize. This oxidation forms free radicals, which are linked in the long-term to cancer, atherosclerosis, Alzheimer’s disease, Parkinson’s disease and more. In the short-term, free radicals are associated with fatigue, headaches, noise sensitivity, memory loss and brain fog, muscle and joint pain, wrinkles and gray hair, vision trouble and decreased immunity.

On top of the free radicals, fried foods flood our bodies with trans fatty acids. This unnatural, man-made fat is linked with multiple health consequences:

• Higher risks of breast cancer
• Coronary heart disease
• More severe pain and inflammation
• Immune system suppression
• Inability to metabolize
• Weight gain and high blood pressure
• Muscle fatigue
• Skin problems

Rather than frying your meat, seafood or vegetables, consider broiling, baking, grilling or sautéing your entree. Your body will thank you!