fried food

For Hinterland readers who enjoy a cooked breakfast, a study published in the British Medical Journal has found no link between the frequency of fried food consumed – if olive and sunflower oils are used – and the incidence of serious heart disease. We have a coal fired chippy near us which still uses beef dripping so I suspect that is less promising.

On a broader note the research, which was carried out in Spain and followed more than 40,000 people between the mid 1990s and 2004, concluded that it is the type of oil used and whether or not it had been used before is what really mattered. However, the British Heart Foundation has warns us ‘not to reach for the frying pan’ citing that the research was carried out in a Mediterranean country rather than British fish and chips. At the other end of the scale, some Hinterland readers may be interested in a debate about how chips should be served in the Palace of Westminster (buckets or stacks)? and a competition launched this week by the Duchess of Cornwall to get schoolchildren to put together a menu featuring the best of British to celebrate the Queen’s Jubilee

We know statistically that rural dwellers are on average healthier than those in the inner cities I wonder if that is due to anything spatial or if it is driven more by relative affluence?