[spaghetti]

A couple years ago there has been a big debate in Italy about what's the best oil for deep frying, a real case of national security with celebrity chefs arguing on newspapers and telling each other to f...k off live on tv!
At the end of the day, this is what's left of the debate. Two questions:
1-which oil is healthier for deep frying?
2-wich oil makes your fry taste better?
The national debate brought to these answers:
1- Healthy- The winner is olive oil, silver medal to peanut oil, bronze medal to sunflower oil.
That's because of their lower content of linolenic acid, a substance which may have a slightly toxic reaction in the frying process. Another point for olive oil is it's higher "smoking point" (it "smokes" at 240 centigrades) and you all know how unhealthy burnt oil can be.
2- taste- personal preference. Just consider that olive oil has a stronger taste, while penaut and sunflower oil have a more "neutral" taste. So a fish fried in sunflower oil will taste of FISH more than a one fried in olive oil, wich will be a better tasting dish, but less "fishy".
PS- This is no gospel, it's just what some people say in a small mediterranean country.