Olive, Corn, Soybean Or Sunflower Oil - The Science Answer As To What Is Best For Frying

Frying in oil is one of the world's most popular ways to prepare food — chicken and French-fried potatoes are staples but even candy bars and whole turkeys have joined the list of deep-friend goodness.  Lots of oil make health claims but there is a whole range of physical, chemical and nutritional properties that can degrade oil quality when heated so a paper in the Journal of Agricultural and Food Chemistry  tested four different refined oils — olive, corn, soybean and sunflower — and reused the oil 10 times to determine which is truly the best. read more

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