Is it true that heating an oil high in unsaturated fats adds an extra molecule of hydrogen to its chemical structure, turning it from an unsaturated to a saturated fat?
When oils are heated to frying temperature, oxygen, NOT hydrogen, is added to the double bonds. This oxidation process may reduce the amount of unsaturates. Unless the oil is severely deteriorated during frying, the decrease in unsaturates will occur only slightly. In addition, the monounsaturated fatty acid (oleic) is fairly stable to oxidation, so this is why monounsaturated oils are recommended for deep frying.
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