|MadSci Network: Biochemistry|
Prior to hearing the TV warnings, I unknowingly ate about 1/3oz of Olean-fried corn chips and had a very violent reaction: nearly 3days of violent cramping diarrhea and anal leakage. I swore off the stuff FOREVER! (that was 2yrs ago) Earlier this week, I had a similar reaction to my own cooking. I began to suspect the oil I used for frying. I'd reused it two or three times, filtering it and adding some fresh oil each time. It ended up a mixture of corn, canola, and safflower oils. I presume that the high heat of frying killed any biological agents; but did the shelf time and reheating create some nasty by-product which brought back the violent symptoms? If so, are vegetable oils more susceptible than animal fats to such time&heat distortions? How to commercial fryers, KFC, McD's et.al deal with frying oils?
Re: Oils & Indigestion: What's proper handling of frying oils?
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