Rethinking Fried Foods: Healthy Alternatives on the Horizon
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.