Discussion: Why is frying perceived as harmful to health?

Frying requires oils that have been perceived as very harmful in the past, mainly because the food absorbs more oil than other methods. The more accurate explanation stems from another reason. Frying often burns the oil and turns it into trans fat (a dark burnt oil) that is incredibly toxic to our bodies. Our body needs natural oils and fats; there is no reason for people with diabetes to avoid them in a reasonable dose.

Until 20 years ago, diabetes in China was a very low incidence. Forty years ago, it was rare in China. Chinese cuisine is mainly based on short frying in a wok, and it is not the cause of the massive outbreak of diabetes that exists today in modern China. The quality of oils decreased, and together with them, the population dramatically increased the consumption of meat, poultry, sweets, and dairy products. All of them are, of course, very industrialized.

Link: Natural oils and fats are vital for maintaining a healthy weight.
https://www.sf-healing.com/page/183 (Copy & Paste)