Simple trick to make frying healthier

Adding rosemary to frying oil may reduce fat oxidation and, according to an analysis circulating on social media, cut the formation of harmful compounds by up to 74%. It's an interesting lead, not a licence to fry without restraint.

The claim is doing the rounds with a hook: tossing rosemary into the oil while frying would significantly reduce fat oxidation and could cut the formation of harmful compounds by up to **74%**. It was posted by **Sergio Ferrero** on X, and it's worth reading with the same caution you'd apply to any percentage roaming the internet on its own.

## What the analysis actually says

The claim has two parts. The first is that rosemary slows down oil oxidation. The second, the more eye-catching one, is that **74%** reduction in harmful compounds. The problem is that a figure like that means nothing without knowing the conditions under which it was measured: which oil, at what temperature, how much rosemary, and compared with what.

## Why rosemary and not something else

Rosemary contains antioxidant compounds that, in theory, slow the breakdown of fats exposed to heat. That idea fits with what is already known about spices rich in polyphenols. But from there to claiming that sprinkling in a sprig turns fried food into a healthy meal is a long stretch.

## Frying better without miracles

No trick replaces the basics: don't go above **180 ºC**, don't reuse the oil too many times, and drain fried food well. Rosemary may help, but it won't make up for burnt oil. If you have doubts about your diet, consult a healthcare professional.