Complicated. The higher the temperature, the more the damage is caused to the food. Poaching/boiling limits temperate to 100C. Frying can reach temperatures of 200C+. But in general, I don't think there's much difference between "gentle frying" and "poaching".https://twitter.com/RossJFernando/status/1059226564028620800 …
Oooo something I know! Frying - especially with starchy foods - produces acrylamide, which is a known carcinogen. However, the exposure levels are in nanograms, so unless you are eating only food that has been burned to a crisp, it's probably not going to be a problem
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That being said, fried food is generally more calorie-dense than other options, due to the introduction of more fats, so it's often better to poach or steam if you can!
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