I was glad to see stories surface this week from scientists at the University of Guelph and elsewhere warning consumers to beware of restaurant food deep fried in oil. They carried out a study showing oil with too many miles on it in the deep fryer gives off some nasty compounds, even if the food is best that Canadian farmers have to offer. It was déjà vu for me. The findings parallel similar research conducted shortly after I arrived at Guelph more than 25 years ago, by transfat pioneer Bruce Holub. He was no fan of fried foods to begin…
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