When you fry potato chips over and over in sunflower oil at a medium heat, harmful chemicals build up in the chips — but if you use a special oil called MRAFO, those chemicals barely form at all, even after frying many times.

When you fry food like potato chips, harmful chemicals called aldehydes form in the oil, and those chemicals end up soaking into the food — so the food basically carries those toxins into your body.

When you fry potato chips over and over, a specific type of fat called trans-epoxy fatty acid builds up more than other similar fats.

When heated to frying temperature, a special algae oil with mostly healthy fats gives off way fewer harmful chemicals than regular cooking oils like sunflower or corn oil—like only about 1 in 10 as much after 20 minutes.

When oil is reused for frying, some unstable fat breakdown products disappear, but the stable ones they turn into don’t change much in amount.

As oil is reused for frying, a specific type of oxidized fat called E,E-hydroxy-LA becomes more common.