Martin Grootveld, a professor of bioanalytical chemistry and chemical pathology, said that his research showed “a typical meal of fish and chips”, fried in vegetable oil, contained as much as 100 to 200 times more toxic aldehydes than the safe daily limit set by the World Health Organisation.
In contrast, heating up butter, olive oil and lard in tests produced much lower levels of aldehydes.
This is, of course, one of the problems with our taking what the experts say seriously. Even more so with the experts telling us that they should make the law about what we do.
Said experts often having no clue.