#FriedFoods

New cooking methods are enabling people to enjoy fried foods with fewer health risks, a valuable development for Thailand where fried dishes are central to many meals. Recent research highlights practical approaches to reduce oil absorption and calories without sacrificing flavor.

Fried foods attract many in Thailand for their crisp texture and rich taste, staples in iconic dishes like kai tod (fried chicken) and pla tod (fried fish). Yet these items can contribute to heart disease and obesity due to high oil uptake. The shift toward healthier frying aims to preserve beloved flavors while boosting public health.

Recent advancements in cooking techniques are offering promising ways to enjoy fried foods with fewer health risks, a development that holds particular interest for culinary enthusiasts in Thailand, where fried dishes are a staple in many local cuisines. The latest research shines a light on innovative approaches to reduce the negative health impacts associated with traditional frying methods.

For many, the allure of fried food lies in its crispy texture and rich flavor, characteristics deeply woven into Thai culinary tradition with popular greasy-favorites like “kai tod” (fried chicken) and “pla tod” (fried fish). However, these dishes often lead to health concerns due to high levels of oil absorption, which is linked to ailments like heart disease and obesity.