Frying is definitely a common practice, and to be honest there’s an amazing taste that fried food has. But what if I told you that frying or burning oil changes its molecular structure making it poisonous, would you still enjoy that crunchy chicken or deep-fried potato wedges?  

YellowTape had a unique opportunity to host Udo Erasmus, an oil researcher and nutritionist, author of Fats that Heal and Fats that Kill, on YellowTape Installment 23 to unpack the risk associated with cooking with oil.

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