this post was submitted on 02 Sep 2025
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Food frequency questionnaires, so epidemiology only. I do wonder why the correlation exists if we can control every other variable, if frying them would be result in a higher correlation with T2D? Does the type of potato matter? But of course such experiments can't be done.
I'm not sure we can control for all those variables outside of a metabolic research lab or animal studies.
My gut says yes, frying in seed oils will have a overall higher inflammation effect on the body, interfere with cholesterol rafts. I don't know if frying in tallow or lard would show a measurable improvement.