Fried food is a major cause of cancer. The reason being that frying in any manner, no matter what oil you use, spoils the nutrients in the food, because very high temperatures have to be reached.
Very hot temperatures destroy certain vitamins and may alter the major proteins. Most fried foods can be baked just as easily as fried.
Most people agree that the addition of fat improves the flavor of food. Usually though, a small fraction of the fat that you normally use would be quite adequate. Adding more fat than you need only leaves the food greasy and adds more calories. It also makes it harder for the body to handle your food.
Some tips: Try spraying the pans you fry or bake in. Saute your onions, etc. in a combination of 1/2 oil and 1/2 water, (2 T. each or less). Try cooking hash browns in the waffle iron, or in a sprayed Teflon pan with onions and seasonings.
