Topic: Fried Foods

Non-GMO Corn Oil
11/18/2009 - Identity-preserved, non-GMO corn oil from SK Food International is mechanically expeller-pressed, naturally refined, bleached and deodorized. Due to its excellent frying quality, pleasing taste and high levels of polyunsaturated fats, corn oil is suited for use in snack foods, potato chips, fried foods, baking mixes, crumb coatings, baked goods and margarines and for use as a salad and cooking...

Canada May Add Acrylamide to Schedule 1
08/31/2009 - Health Canada is considering implementing a three-pronged risk management approach to cut the exposure of Canadians to acrylamide. ...

Oxycholesterol Hard on the Heart
08/24/2009 - New research presented at the 238th National Meeting of the American Chemical Society reveals that oxycholesterol, another form of cholesterol, may be the most serious cardiovascular health threat of all....

Eating While Driving Ups Accidents
07/22/2009 - Eating while driving is one of the most distracting things you can do, according to a study released by the National Highway Traffic Safety Administration (NHTSA) and the Virginia Tech Transportation Institute. Eighty percent of crashes and 65 percent of near-crashes involve driver distraction....

Eating for Two Harms Mom, Baby
05/27/2009 - Women who eat an extra 500 calories a day during pregnancy increase their risk of gaining too much weight by 10 percent, increasing their odds for complications at birth such as pre-eclampsia or C-section, as well as higher odds that both mom and child will be obese later in life. ...

The Future of Fried Foods
04/29/2009 - CHICAGO—Technomic’s recently released “The Future of Fried Foods Consumer Trend Report” notes that while deep-fried food is a consumer favorite and a menu staple, consumers are becoming more health conscious and even by-passing fried foods for more healthfully-prepared fare.The report provides in-depth coverage and analysis of restaurant menus, consumer purchasing profiles,...

Chemical in Chips, Fries and Cakes Not Linked to GI Illness
10/21/2008 - Acrylamide is not linked to gastrointestinal illnesses, according to a study recently in the Journal of Nutrition. The chemical found in French fries, chips, cakes and other treats was first deemed harmful by the World Health Organization in 1994 and was classified as a "probable human carcinogen based on studies in which animals were exposed to as much as 100,000 times the levels normally consumed in food,” Scientific American reported this week....