Disease Proof

The Deep-Fried Consortium Grows

America is obsessed with fried food! And you don’t need to be a health expert to see it. Fried and deep-fried foods are all around us, from French fries to deep-fried Twinkies, Oreos, and Coca-Cola—like drinking it isn’t bad enough. Yes America, we’ve got a frying fetish!

Never is it more evident than at local carnivals and state fairs. Remember Charlie Boghosian? The stocky carnie who brought us deep-fried cauliflower, asparagus, tomatoes, and zucchini—what a waste of good veggies! It seems these creations coupled with our deep-fried urges are inspiring many restaurants to refry—oops, I mean rethink their menus.

Monica Eng of The Chicago Tribune explains many restaurants in the Windy City are frying up some new menu items. How’d you like a plate of deep-fried cheese curds? Or, what about some crispy olives? If cheese curds and fried olives aren’t your cup of tea, you can always pop into Rocks for a deep-fried snickers bar:
Deep-fried Snickers at ROCKS Lincoln Park, 1301 W. Schubert Ave., 773-472-7738: OK, so no cardiologist is going to recommend you eat a king-sized, deep-fried Snickers bar flanked by two scoops of vanilla ice cream and drizzled with hot fudge. But there are times in your life when this combo really satisfies. The candy bar arrives lightly crisp on the outside, warm and gooey on the inside. And though Snickers already contains trans fats, at least ROCKS makes sure to do its deep frying in vegetable oil. We also love their deep fried mac 'n' cheese wedges served with barbecue sauce. $5 for the Snickers; $6 for the wedges.
This shouldn’t come as a shocker, but Dr. Fuhrman isn’t too thrilled about fried foods. In fact his recommendation for oil consumption is no more than one teaspoon per day. So, what can you do if you have a deep love for fried foods? Here’s an idea from Eat to Live:
If stir-frying any vegetable dish, alternatives to oil include vegetable broth, wine, or a little fruit juice, especially pineapple juice. Another option is to create a “wokking sauce” to cook vegetables in. We like to use a handful of dates or dried apricots blended with water and Bragg’s Liquid Aminos. Another good mix is tomato sauce and pineapple juice. Just take a can of diced unsweetened pineapple and add some tomato sauce to make a Hawaiian mixed-vegetable dish.
Although I’m sure the fry-guys of the world will soon come up with a way to deep-fry tomato sauce and pineapple juice too.

UPDATE: Just in case you think these fried-nightmares don't really exist, here's some photo evidence from Fit Fam.
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Howie Jacobson, PhD - November 9, 2006 2:44 PM

Gerald, I have ventured when few Eat-to-Livers dare to go - the NC State Fair - at great personal peril. If any of the fair and innocent folk reading this blog doubt a word of it, I've posted photographs of the Deep-Fried dangers I've seen: http://tinyurl.com/y8dubh

Kyle Key - November 9, 2006 9:55 PM

Organic, low sodium, wheat-free tamari has less salt in it than Bragg's Liquid Aminos, for a comparable price. I'm surprised that Fuhrman uses something with 30% sodium per tablespoon it.

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