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Is Air Frying Healthier Than Deep Frying? Which Oil's Best for Each Method and How Do They Compare to Cooking?

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Air- or deep-frying, what's healthier? For most people that's not even a real question... rightly so?  "That's even a question?" I know, I know... With the health aura surrounding air frying it appears to be hilarious to even base a complete episode of SuppVersity | True or False  on the question whether air frying is in fact so much healthier than deep frying, but listen up: a recent study from the University of Porto  says that "most chemical parameters were similar on both frying processes, including [pro-carcinogenic]  acrylamide content" (Santos 2017). Can it really be that the air frying devices are another overhyped kitchen device you don't really need? Lean more about frying & co at the SuppVersity The Quest for the Optimal Frying Oil MUFA Modulates Gut Bacteria → Weight Loss Taste of Olive Oil Heals - Flavor's Enough! GMO Soybean Oil Proven to Be Pro-Inflammatory "Pimp My Olive Oil" - W/ Extra Antio...
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Olive Oil, a Health & Longevity Food | Plus: Frying With the Right Oils, Quickly + Discontinuously not Half as Hazardous for Your Heart, Pancreas & Waist as Previously Thought

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If the frying time is short (2-5 min) and the heat not extreme, it's no problem to fry with virgin olive oil. If that's not the case there are better options . You will probably remember my Facebook post about olive oil having recently become the first food that may officially call itself heart healthy in the European union. As María-Isabel Covas et al. point out in their latest paper, this leave a key question for the consumer unanswered: Which olive oil is the for you and your health? And how strong is the evidence it's actually going to make a sign. health difference (Buckland. 2015)? In today's SuppVersity article I am going to answer these question and then turn to another, related issue: The alleged health-hazards of cooking and frying with vegetable oils as they were reviewed by Carmen Sayon-Orea (2015) and Carmen Dobarganes (2015): Lean more about frying & co at the SuppVersity The Quest for the Optimal Frying Oil MUFA Modulates Gut Bacteria →...
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Rodent Study: GMO Soybean Oil is Pro-Inflammatory & Induces DNA Damage! Extra Virgin Olive Oil to the Rescue!

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GMO Soybean oil? Better for cars only. I am pretty sure there will be rebuttals to the results of this study... although, it's published in the OpenSource journal Nutrients and was conducted by scientists from Saudi Arabia and the UK who probably don't have the media-connections the scientists who conducted the GMO-corn study back in the day had. Against that background it's unlikely that non- SuppVersity -readers will even hear about the paper El-Kholy et al. published in the June edition of Nutrients (El-Kohly. 2014) -- Well, that is - unless you spread the word, obviously ;-) You better take creatine than ecdysteroids if you want to build muscle Foods, not Macros Count! Olive Oil Flavor is Healthy Argan Oil as Test Booster Oleic Acid ⇄ Microbiome Tocotrienols? Red Palm Oil! SAD Diet Analysis Let's take a look at the methods and results, now. Needless to say that we are talking about preliminary rodent data, here - data from 40 adult ma...
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Foods, Not Macros: Isoenergetic Breakfast With Identical Macronutrient Content More Satieting With Eggs vs. Flakes. Plus: Omega-3 <> Microbiome <> Obesity Interactions

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Eggs or Flakes? Not 30% vs. 25% protein! A brief reminder of the fact that the stuff you eat is still food. I am not quite sure when or why this happened, but I know that more and more people are thinking in terms of "macros" instead of foods. What I do know, though, is that the recent publication of studies from the Pennington Biomedical Research Center at the Louisiana State University System (Bayham. 2014) and an ostensibly unrelated study that was conducted by researchers from the Alimentary Pharmabiotic Centre, Biosciences Institute in Cork and scientists working at the local university and the University of Pittsburgh School of Medicine (Patterson. 2014) confirms - once again (!) - how futile this ignorant approach to nutrition actually is. Eggs vs. cereals - not the best example, but... In that, I am well aware that the "battle" between an egg- and a cereal-based breakfast in the Patterson study is not exactly a good model of what's currently ...
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On Short Notice: Nucleotide Supplementation Increases Performance & Fortifies Immune Response. Plus: Oleic Acid Increases, SFA Lowers E2, Testosterone & DHT Binding

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Are nucleotides a useful supplements for intensity maniacs and can olive oil reduce your free testosterone levels? If you have been visiting the SuppVersity for a while now, you were probably surprised to see that the " Short News " (aka "On Short Notice") are back. The reason, I changed my mind and reintroduced this assembly of short news items is that I realized that there is an intemediate category of news and infos between the very short Facebook news that (a) disappear in the oblivion of the SuppVersity Facebook Wall , (b) don't allow me to post graphics that would illustrate the study results and (c) still take some time to write and the detailed analysis in the "original" SuppVersity articles. So, if you disagree and can give me a good reason why I should not post news compilations like the one at hand more regularly, speak now or forever hold your peace ;-) Nucliotide supplementation counters immune suppressive effects of exercise (O...
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The Healthy Taste of Olive Oil. Would the Flavor Be Enough to Induce At Least Some of Its Health & Satiety Effects? Plus: Cholesterol Control - Pomace vs. Refined Olive Oil

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What about an EVOO perfume, then? I know, it sounds crazy, but in view of what you've learned in previous articles here at the SuppVersity about sweet taste receptors ( learn more ) and their far-reaching influence on our metabolism, it does not appear to far-fetched to assume that there is a receptor that "tastes" the flavor-active compounds of olive oil that's responsible for some of its beneficial health effects - right? I guess, Sabine Frank and almost a dozen of other scientists from Germany and Austria must have had a similar idea, when they came up with the research question of their most recent study. Olive oil flavored yoghurt?! Really? I suppose, olive oil flavored, or, more specifically, low-fat yogurt mixed with a fat-free aroma extract from olive oil may not sound appealing to the average Western customer, but it would certainly deserve the label "functional food": Figure 1: Only the olive oil enhanced yogurt will also enhance the ...
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