J
John Fields
Guest
On Wed, 30 Jul 2008 04:07:48 +1000, "Rod Speed"
<rod.speed.aaa@gmail.com> wrote:
Duh.
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Duh.
I already made that point.
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Short attention span?
That's what I originally stated and what you chose to disagree with.
JF
<rod.speed.aaa@gmail.com> wrote:
---John Fields <jfields@austininstruments.com> wrote
Rod Speed <rod.speed.aaa@gmail.com> wrote
I doubt that gentle (low temperature) frying does much harm to any food.
The problem aint what it does to the food, the
problem is what it does to the humans who eat it.
Well, yeah, but it's the acrylamides that are developed in the food
when it's fried (or roasted or grilled) for too long that's the problem,
Trivially fixed by not doing it for too long.
Duh.
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---so it _is_ what it does to the food that's the problem.
Nope, not when you get a clue about how long you do it for.
Duh.
I already made that point.
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---And then, it's only a problem if the fried food is high in carbohydrates.
Wrong again. The real problem is whats used to fry it in.
Short attention span?
That's what I originally stated and what you chose to disagree with.
JF