A Word About Fried Foods

If you enjoy fried foods, then switch to stir-frying, lightly, on low heat using organic extra-virgin coconut oil,
organic butter, organic ghee (clarified butter), or organic macadamia nut oil, which has a fairly high smoke Point.
Smoke point is the point at which the oil begins to break down, releasing free radicals.  This may even occur at relatively low temperatures. If you stir-fry with extra-virgin olive oil, do not stir-fry at high temperatures because it has a lower smoke point.  Never cook with flaxseed oil. 

Avoid frying in polyunsaturated fats such as corn oil, sunflower oil, soybean oil, of safflower oil.  Frying at high temperatures converts
these oils to dangerous lipid peroxides, which create tremendous amounts of free radicals.
These free radicals can damage the liver and cause chromosomal damage in lab animals.
Imagine the amount of damage it is doing to our bodies, and especially in the bodies of our children as we continue to feed them french fries,
fried chicken strips, and onion rings.