If you’re a fan of a well-seared steak or a crisp fried samosa, you may need to pace yourself, as a new study has found that you could be increasing your risk of heart disease. Like the crunch of something double-fried? That’s even worse. This may not seem like new insight, as we all know to steer clear of deep-fried and oily foods because the extra oil is bad for our hearts (as well as our waistlines). But this new study, published Wednesday in the journal Nutrition, shows that it may be the temperature we’re cooking our food at that’s the real problem, not the amount of oil we’re using.
http://www.cnn.com/2016/11/04/health/high-temperature-cooking-increases-heart-disease-risk/
