Abstract
The use of different processes to transform the properties of food items is termed as Samskara in Ayurveda. These methods or processes are aimed at improving the nutritive value, palatability, compatibility, digestibility, and bioavailability of the food. Frying food in any kind of lipid (sneha) is a very popular, old and easy method of cooking. Fried foods have both positive and negative effects on the health of an individual. It can make the food tastier, more nutritive and give good texture, which are desirable qualities. Frying also can be undesirable for health as it makes the food heavy for digestion, high calorie and can sometimes lead to degradation of important heat sensitive nutritional compounds as well as the generation of toxic molecules. Frying in different sneha (Fats) like ghee and oil, gives different results. The use of frying as a food process is to be done after proper consideration of its pros and cones and assessment of the person consuming such food.
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