Today there is a lot of talk about the dangers of fried foods and the severe harm from the presence of carcinogens there.

And to the question, “does the amount of carcinogens decrease if you fry not in oil, but in a non-stick frying pan,” a nutritionist and dietitian said in an interview with Pravda.Ru Yulia Popova.

“Any carcinogens are a crust. If you fry… Oil simply adds fat. But on a non-stick frying pan, if we fry until a brown crust, then these will still be carcinogens. There will just be fewer of them, and, accordingly, less fat. And when we If we don’t fry it until it’s crusty, but there will simply be such a dense tissue on top, then this will be called “cooking – baking.” Therefore, the amount of carcinogens decreases if we bake it,” the expert notes.

In a word, if there is a brown crust, it is not very healthy. Any “caramel” glazed crust on top that crunches and gives color to the product is carcinogenic, Popova concluded.