If any of you feel horrible for disturbing your diet and eating fatty deep fried food, don’t feel so! You are actually helping to curb climate change in a small way.
Fatty acids released into the air from cooking may contribute to the formation of clouds that cool the climate, say scientists.
Fried, fatty and utterly delicious food may have an adverse impact on your waistline, but it is defiantly assisting in reducing global warming.
A new study shows that the fatty acids released into the air while frying food may help clouds that cool the atmosphere to form.
The goal of the research is to determine the effect cooking fats have on the climate. Current atmospheric models don’t include these fatty molecules, the scientists say.
According to the scientists, fatty molecules in the air form complex structures that endure longer than most molecules, allowing moisture to gather and form into clouds, which in turn cool the air.
“Cooking fats in the atmosphere may affect climate more than previously thought,” researchers from the UK’s University of Reading, one of the universities involved in the study, says in a statement.
“Scientists demonstrated for the first time that fatty acid molecules emitted during cooking can spontaneously form complex 3-D structures in atmospheric aerosol droplets.”
Researchers say the fatty acid molecules persist longer, allowing them to travel farther in the atmosphere and assist with seed cloud formation.
Still, scientists are quick to point out cooking fatty foods isn’t the way to save the planet.
“I’m not saying we should cook more meat to solve global warming, because obviously (there are) other implications of meat cooking that might have a negative impact,” lead author Dr. Christian Pfrang of the University of Reading says via CNN.
“Deep frying obviously has many implications, and it is very likely that the negative impact on human health from high-fat foods vastly outweighs any potential benefit these fatty acids may have on cloud formation and cooling.” Dr. Pfrang stresses the results spring from laboratory testing and further, real-life research is required.
“It looks as if certain molecules can survive much longer in the atmosphere than previously thought,” Dr. Pfrang said.
“So it’s urgently needed that more research is done in this area.”
Well, they can do all the research they want but for now we can eat our favorite meals without feeling guilty towards our diet and calm our conscience in the name of global warming.