New research shows that if you ditch your diet, you might just save the world. Sort of.
Fatty acid molecules that are released into the air from deep fryers might help to form cooling clouds in the atmosphere, protecting the world from global warming, according to a new study out of the University of Reading.
Researchers believe that the fatty molecules form complex, 3D structures in the atmosphere, which help the formation of clouds that have a cooling effect on the atmosphere. This is similar to the way other atmospheric aerosols work.
The research is adding to an area of science where there are considerable uncertainties: the effect of atmospheric aerosols on the climate. Researchers don’t know all that much about how they affect the atmosphere or what kind of effect they have.
The researchers studied the composition of the fatty molecules using x-rays, and learned that they stay in the atmosphere longer because the structures are highly viscous, behaving more like honey than water. This means they stick.
This is significant because the percentage of fatty acid molecules in the air is quite high. Researchers believe that roughly 10 per cent of fine particulate matter over London is fatty acid molecules.
The scientists aren’t actually saying that deep frying should be considered a tool to help combat global warming. Rather, they are reducing uncertainties on the impact of cooking fats on climate.
But hey, anytime I have an excuse to eat more french fries, I’m all in.