ABSTRACT
It appears that the rise in obesity worldwide is linked to overconsumption of energy-dense nutrients, as well as reduced physical exercise, especially in cities. In particular, consuming too much fried food can be unhealthy, not only because of the richness of such products in saccharides but also because of oil consumption. Moreover, poorly fried food can result in the consumption of dangerous compounds such as acrylamide. The chapter proposes a simple demonstrative experiment that can both show how a good frying technique can avoid oil consumption and also indicate that, in contrast to what has been published for a long time, the roughness of fried products is less important for oil uptake during frying than water condensation.
