Evidence That Fried Chicken and other Fried Foods Lead to clogged arteries and heart Disease

Basically your body sees plaque that comes from the oxidized oil in fried food and mistakes it for bacteria.

“There is an excellent research on animals where they fed animals plenty of cholesterol in their diet and they did just fine. But when they gave them even small amounts of tainted cholesterol, meaning oxidized cholesterol, within weeks it showed up in fatty streaks in their arteries,” Dr. Rowen says.

“We know why now. There are receptors in the endothelial cells that are the lining of your arteries. There are receptors there for oxidized cholesterol. It picks it up, and it goes into the endothelial cells. The problem is that oxidized cholesterol does not look native to your macrophages, your immune system. It actually looks like bacteria. The macrophages move in to try and clean up what it thinks is bacteria, which is nothing more than oxidized cholesterol, and it creates a whole bunch of inflammation inside your arterial wall. The real culprit is oxidized cholesterol.”

http://articles.mercola.com/sites/articles/archive/2012/05/05/dr-mercola-interviews-dr-robert-rowen-part-2-cholesterol.aspx

Oxidized cholesterol is introduced into your system every time you eat something cooked in vegetable oil. As soon as the oil is heated and mixes with oxygen, it goes rancid. Rancid oil is oxidized oil, and should not be consumed. This is why I constantly recommend avoiding all vegetable cooking oils, such as canola-, corn-, or soy oil, and replacing them with organic coconut oil, which remains stable and does not oxidize at higher temperatures.

“I am a proponent of eating far more uncooked food and certainly, zero foods cooked in oil,” Dr. Rowen says. “I strongly urge [my patients] to eat more raw uncooked foods, because heat is damaging the oils, which in turn is going to damage the cholesterol and lead to vascular disease problem.”

Another reason for avoiding vegetable cooking oils is that the majority of them (at least in the US) are made from genetically engineered crops; plus they’re heavily processed on top of that. So not only do you have the issue of the polyunsaturated fats being oxidized, you also have these other toxic variables, such as glyphosate and Bt toxin found in genetically engineered corn and soy. Glyphosate is the active ingredient in the broad-spectrum herbicide Roundup, which is used in very large amounts on all of these crops. So there are a number of reasons for avoiding vegetable oils, but the fact that they’re oxidized is clearly a high-priority one.