Claim: Deep Fat Friers Are Cooling the Planet

Duck fat French Fries with Rosemary

Duck fat French Fries with Rosemary. By Joy [CC BY 2.0], via Wikimedia Commons

Guest essay by Eric Worrall

According to British researchers, droplets of oil from deep fat friers are measurably contributing to a vast, cooling cloud over big cities, helping to mitigate the damaged caused by global warming; though more research is required to confirm this effect.

Deep fat fryers may help form cooling clouds

By Matt McGrath
Environment correspondent
23 November 2017

Fatty acids released into the air from cooking may contribute to the formation of clouds that cool the climate, say scientists.

Fatty acid molecules comprise about 10% of fine particulates over London, and such particles help seed clouds.

But researchers dismiss the idea that cooking fats could be used as a geo-engineering tool to reduce warming.

Using ultrasonic levitation to hold individual droplets of brine and oleic acid in position, the research team was able to make them float so they could analyse them with a laser beam and X-rays.

The X-rays proved crucial in revealing the inner structure.

“We found these drops could form these self-assembled phases which means these molecules can stay much longer in the atmosphere,” said lead author Dr Christian Pfrang, from the University of Reading.

“These self-assembled structures are highly viscous so instead of having a water droplet you have something that behaves much more like honey, so processes inside the droplet will slow down,” he told BBC News.

“They are resistant to oxidation so they stay around longer, so cloud formation will be easier.”

“If it does have an impact, it is likely to be a cooling one,” said Dr Pfrang.

“And the extent urgently needs further research.”

Read more: http://www.bbc.com/news/science-environment-42081892

All these years food NAZIs have been persecuting lovers of deep fried food, they were ignoring our selfless contribution to saving the planet from climate change.

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86 thoughts on “Claim: Deep Fat Friers Are Cooling the Planet

    • But my model shows that human posterior off-gassing from the special sauce counteracts the cooling of the fat aerosols, so no benefit after all. The world will end on time as predicted.

    • Please forward this to WaPo and the Guardian and NYT and Toronto Star and and and everywhere – I can’t wait until the snowflakes put this into their vernacular

  1. Ahhh…this is just free advertising for all the Fish n Chip shops. And now I am craving Fish n Chips. See?

  2. I’m doing my bit by deep fat frying my turkey. Except it was outdoors in a rural area, rather than a city.

    • Not only barbeque, woks make a lot of grease smoke too. Let’s not forget the Asian influence on urban air.

  3. Two reactions:

    Suddenly London seems a lot grungier.

    How instantaneous is this effect? Is this why it seems to rain so often when I barbeque?

  4. But a farmer had to plant and harvest the potato and the edible oil, then use coal fired power to boil the little bestids in oil and then someone had to eat it and make even worse gases. Yeah, that should work.

  5. The new food trend is Nashville style spicy hot fried chicken. First it is marinated in cayenne pepper, then it is breaded and fried southern style. It is some mighty good eating. Just don’t try the KFC version as it is not done right. If you are a food entrepreneur out side of the US Southeast or Great Lakes area, get on the band wagon.

    • “The new food trend is Nashville style spicy hot fried chicken”
      How does that rate beside Popeye’s spicy chicken? (If you’ve tried it)

    • john,
      Yes – I noticed that closer, too: – ‘And the extent urgently needs further research’.

      I fairness Eric W picked that up, too: –
      ” . . . though more research is required to confirm this effect” – in the very first paragraph.

      Auto.

    • So that’s why it is suddenly so cold in London. Strange though that I can see a 5C difference in temperature in the late evening when driving out from a suburbs music club to my country home. Suggests UHI is alive and well, especially during the summer months.

  6. When the environmental chips are down, just keep eating chips – explains all these environmental conferences in foreign sunny places with lots of fried food…

  7. They’re ignoring the airborne bacteria that feed on things like airborne grease droplets and airborne fecal matter. There is, literally, all kinds of crap in the atmosphere and some folks speculate that it may affect the climate. link

  8. So oil smoke from fish n chips is good but oil smoke from vehicles is bad and once freely floating in the atmosphere they can tell which is which?
    And with the health police out to get us eating less deep fried stuff there should be a declining trend in these oil clouds anyway.

    James Bull

    • James,
      They can tell ‘CO2 from ICE’ – very bad – from ‘CO2 from elitists’ exhalations, and from their air travel’ – Top Double Good Plus.
      But I think they still have trouble with oxygen dihydride . . .

      Auto

  9. Thanks for the laugh Eric.

    Those researchers, (Dr Christian Pfrang, from the University of Reading) are obviously looking to jump on the Climate Gravy Train.

    They urgently need funding. No, actually they need to find the unemployment line.

  10. I’m no scientist … but fat molecules are lighter than air ? Then most of America would be floating off the planet. Or, if not, then wouldn’t all the crisp grease be saturating Londoners in a greasy soup? Is that why they all wear macks? I’m so confused

  11. I’m actually not interested in cooling the planet. Warmer is better.
    However, I will sacrifice my personnel want and eat more southern fried chicken. fish, chips, and onion rings.

  12. Something doesn’t compute, the same X-rays that found greasy stuffs found nothing in that scientist’s brain..

    • lee

      Hang on, this was researched at Texas Tech University and Utah State University. There are a billion Chinese in the University of China who would knowledgeably, and observationally disagree.

      Doubtless, the initial American research, will call for a research tour of China for, say a year?

      And as we all know, what goes on tour, stays on tour.

    • and then theres the latest scare over ANY food baked or fried thats actually crisp or browned being a health issue for increased cancer risk..and the named risk escapes me right now..its ludicrous..and yet? theres intent to make all food sellers reduce heat and cook times on such foods
      so soggy white hot chips and undercooked breads etc are what you will end up being served
      they seem to have UNderthought the health risk of undercooked food i feel being MORE risk of far more immediate and serious health risk..salmonella ecoli etc

  13. Why just chips? North of the border pizzas and mars bars (milky way) go in too as well as white and black ‘puddins’. Canterbury is a garrison town and the chippie near the barracks has deep fried mars bars on the menu when it’s hosting a scots regiment. I’ve seen the delicacy compared to deep fried camembert but I can’t speak from experience and don’t plan ‘further research’.

  14. OK, I know this is all very funny, but the fact is that humanity is shoving a lot of oil into the environment. Look at https://seawifs.gsfc.nasa.gov/OCEAN_PLANET/HTML/peril_oil_pollution.html

    The category ‘up in smoke’ has 92 million gallons per year, more now as the data is rather old, and this is presumably the sort of stuff they are talking about. A large proportion of that, together with all the other run-offs detailed, will end up floating on the ocean where it will smooth the surface and reduce the number of CCNs generated by breaking waves. However, at about Force 4 the smoothing effect begins to break down and aerosols will be generated and wafted into the boundary layer. Up to that point there will be fewer clouds (because of reduced CCN numbers) and albedo will be lower – surface warming.

    There is then the question of how a polluted oil/water droplet behaves. I have a vague memory of something called its Wolf number (I looked at this some time ago so that may not be the correct term) which is some measure of how readily the droplets coalesce. If an oil/water droplet grows more rapidly than a pure water one then the clouds generated will have fewer, larger drops and lower albedo – this is the principle behind Latham and Salter’s cloud ships proposal – and will also have a tendency to rain out, lowering the albedo even more. If the droplets are more reluctant to coalesce then the clouds formed will be of higher albedo and will be more persistent.

    More research is needed indeed.

    JF

  15. That is why Big cities are always warmer than the surrounding landscape. If this study would be true it would be the other way around wouldn’t it.

  16. Love the lead photo – and having just been ejected from a Nutrition course here on t’interweb, had been thinking about ‘The Mediterranean Diet’ – something cracked up by our elders/leaders/betters/educators as the very epitome of healthy eating.
    Especially as here in Nottinghamshire, they grow A Lot of potatoes. (Quality dirt you see, also why there’s so much coal underneath the place. Its been quality dirt quite some time)

    But, and like Trapped Heat, everyone *knows* what it is but if you pick them off one-by-one for an Actual Explanation, you hear a different story every single time.
    The very definition of something that is ‘Mythical’ is it not?

    So here we see Duck Fat (we get Goose fat in the UK) but looking at Food from The Med, where does all the salami, chorizo, butter, cream, pate, kebabs, Bolognese sauce, cheese pie (pizza) and near countless varieties of cheese fit into the supposed super healthy Med diet?
    Have these muppets got cause & effect entirely ass-backwards. Again.

    And are a lot of these Mediterranean countries that eat that stuff, the very ones omitted by the increasingly notorious Ancel Keys in his seminal anti-fat study?
    Places where they ate shed-loads of fat but lived long lives in rude good health?

  17. Another “confirmation bias” alleged research wasting money and asking for more money.

    Weasel words and phrase in bold.

    “Deep fat fryers may help form cooling clouds

    By Matt McGrath Environment correspondent 23 November 2017

    Fatty acids released into the air from cooking may contribute to the formation of clouds that cool the climate, say scientists.

    Fatty acid molecules comprise about 10% of fine particulates over London, and such particles help seed clouds.

    But researchers dismiss the idea that cooking fats could be used as a geo-engineering tool to reduce warming.

    Using ultrasonic levitation to hold individual droplets of brine and oleic acid in position, the research team was able to make them float so they could analyse them with a laser beam and X-rays.

    The X-rays proved crucial in revealing the inner structure.

    “We found these drops could form these self-assembled phases which means these molecules can stay much longer in the atmosphere,” said lead author Dr Christian Pfrang, from the University of Reading.

    “These self-assembled structures are highly viscous so instead of having a water droplet you have something that behaves much more like honey, so processes inside the droplet will slow down,” he told BBC News.

    “They are resistant to oxidation so they stay around longer, so cloud formation will be easier.”

    If it does have an impact, it is likely to be a cooling one,” said Dr Pfrang.

    And the extent urgently needs further research.”

    Why is solely deep fat frying targeted?
    Any meat that fries, whether grilled, broiled, pan fried, seared. baked, blow torched or even boiled or steamed will release fatty acids; as will thousands of other natural reactions; forest and house fires.

    One must wonder whether this is a fake science report that the alleged “environment correspondent” gleefully reported?
    It certainly has all of the hallmarks:
    • Bafflegab instead of clear concise technical writing.
    • Lots of nebulous rather meaningless descriptions.
    • Dubious fanciful claims.
    • Demand for more research (money, employment and glory).

    One suspects this research involves beach resorts and quick fried foods?

    One thing is certain, these researchers should research unemployment social protections.

    Mr. corresponding environment fool should help them with that research.

    • It does sound a lot like something from the Journal of Irreproducable Results…. After all, it is a journal of long standing and scientists write for it, so it must be science, right?

      PMK

  18. I had my gallbladder removed in 1997 which limits how much fried food I can tolerate. I apologize for any warming that lack of an organ has caused.

  19. I live in Belgium where they claim to have invented the “freetyie”.
    And they eat them with mayonnaise!
    Maybe that amplifies the effect – “some positive feedback with those fries?”

    • Yes, we invented the “French” fries, which weren’t French at all. Many decennia ago (around 1680) it was used when the rivers were frozen (you know, the Little Ice Age! Not anymore these winters)) and the small fish out of the Meuse river was replaced with potato chips to be fried in oil.

      But of course that may be an urban legend, as so many other ones… In any case not “French” as the potato in France was introduced much later than in (Spanish) Flanders of that time. The Spaniards introduced the potatoes from Peru into the parts of Europe under their governance.

      Why the term “French” fries? That was mainly due to the first WW when British and their colonies’ troops helped in the trenches of Flanders Fields and tried out what the local soldiers did eat. As in these years the Belgian Army was completely led by French speaking officers, that became “French” fries…

      • A Jewish immigrant, Joseph Malin, opened the first recorded combined fish-and-chip shop in London in 1860 (1865?); a Mr Lees pioneered the concept in the North of England, in Mossley, in 1863.

    • My sons have the most adventurous nature when it comes to the application of condiments. They will happily consume the oddest combinations. Mayo on fries would be the mildest example. Their go-to selection is mayo, ketchup, honey-mustard dressing, Russian dressing, Parmesan cheese, shredded cheese, honey, and anything Dad has left lying about at dinner time.

  20. “But researchers dismiss the idea that cooking fats could be used as a geo-engineering tool to reduce warming.”

    I’m sure we could get volunteers to try it!

  21. I suppose that cars with diesel engines without emission control also contribute significantly to the cooling of the atmosphere, And also the forest fires in California by dust and soot in the atmosphere. So flare off a few more areas, we still have so much rainforest in South America, nobody needs it anyway. Make more dust and soot to save the earth! (Why does VW actually have to pay a fine, which only helps to cool the atmosphere!) :)

  22. “Two MucBugers, 2 cokes, and two large fries.”
    “Sure. And do you want some Climate Change with that?”

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