Deep-frying may make foods taste indulgent, but cardiologists warn it could be more harmful to your arteries than butter. This cooking method can produce oxidized LDL particles and other compounds that contribute to plaque buildup over time, increasing the risk of atherosclerosis and cardiovascular disease. While moderation is still possible, experts emphasize that how food is prepared can significantly impact heart health just as much as what you eat.
According to Dr. Karishma Patwa, a cardiologist with Manhattan Cardiology, “Consistently deep-frying food leads to the production of oxidized LDL particles, which in turn cause plaque buildup over time.” Dr. Patwa adds that while butter should still be used in moderation, “Everything is OK in moderation. Try to focus on a heart-healthy diet, but it is OK to indulge once in a while to feel like you’re not restricting yourself.” Read full article here.
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