The Science: When cooking oils are heated to the smoking point required for deep frying, they undergo lipid peroxidation. The fats oxidize and create Advanced Glycation End-products (AGEs). AGEs bind to cells and aggressively accelerate the aging process, stiffening your connective tissue, fascia, and blood vessels.

The Analogy: Leaving a piece of metal out in the rain causes it to rust and degrade. Frying foods in oxidized seed oils essentially causes your cells to "rust" from the inside out. We bake, grill, or roast to preserve the integrity of the food.