SAMA HOOLE: Tallow: Day 5 oil the same as Day 1. Sunflower Oil: Day 5 oil, a different chemical. The chip shop went from the fat that cannot oxidise to the fat that does nothing else . . .

Fried food was never bad for you. The fat was swapped in 1990 and the word fried took the blame. Same potato, same pan, same 180 degrees, same cook. The only thing that changed was what went in on Tuesday. In tallow: - No double bonds, nothing for heat to break. - Aldehydes above the pan: barely measurable. - Day five oil: the same as day one. - Smell: Sunday roast. - The chip carries out: potato and beef fat. - Your artery does: nothing. It cannot oxidise. - Your grandparents ate it twice a week and were the leanest generation on record. In sunflower oil: - Two double bonds a molecule, breaking from the first hour. - Aldehydes above the pan: up to 200 times the safety limit. - Day five oil: a different chemical. - Smell: the chip shop at closing. - The chip carries out: potato and the reaction. - Your artery does: builds the plaque out of it. - You eat it once a week and feel guilty. The chip shop went from the fat that cannot oxidise to the fat that does nothing else, on the advice of a leaflet, and 30 years later the chip is the villain and the bottle has a heart on it. Put the dripping back and the chip goes back to being food.

— Sama Hoole (@SamaHoole) October 6, 2026

Fried food was never bad for you. The fat was swapped in 1990 and the word fried took the blame. Same potato, same pan, same 180 degrees, same cook. The only thing that changed was what went in on Tuesday. IN TALLOW - No double bonds, nothing for heat to break. - Aldehydes above the pan: barely measurable. - Day five oil: the same as day one. - Smell: Sunday roast. - The chip carries out: potato and beef fat. - Your artery does: nothing. It cannot oxidise. - Your grandparents ate it twice a week and were the leanest generation on record. IN SUNFLOWER OIL - Two double bonds a molecule, breaking from the first hour. - Aldehydes above the pan: up to 200 times the safety limit. - Day five oil: a different chemical. - Smell: the chip shop at closing. - The chip carries out: potato and the reaction. - Your artery does: builds the plaque out of it. - You eat it once a week and feel guilty. The chip shop went from the fat that cannot oxidise to the fat that does nothing else, on the advice of a leaflet, and 30 years later the chip is the villain and the bottle has a heart on it.

Put the dripping back and the chip goes back to being food.