Interesting, thanks. Know of where to read the random trial results? Did they clear the chemically separated/deodorized oils from suspicion? While I err on the side of avoiding them, I don’t have too strong an opinion on this, because like I said, not an expert.

Why are fried foods bad for you? It’s commonly held wisdom, but I’m curious what the mechanics are, to see if there’s a way to mitigate it. Is it something other than the oxidation products that I mentioned? And if it is those, would a more stable fat not fare better? I guess there’s the changes to the food from the high temps in both cases.