What happens to your health when you reuse your cooking oil?
Do you use your leftover oil again and again for cooking? You may be inviting many diseases, a doctor tells us why.
We love to eat puris and pakoras on special occasions but a big disadvantage of whipping up all the tasty and crispy fried stuff is that it could lead to wastage of edible oil. So, we are at times tempted to reuse it for cooking. But have we ever thought about what happens to the oil when we use it again and again and what it does to our body?
According to studies, reheating of cooking oil leads to the release of toxic substances and also increases free radicals in the body causing inflammation and various chronic diseases. Guidelines say the re-heating should be avoided and in case you have to reuse an oil, a maximum of three times is permitted to avoid the formation of trans-fat.
“Re-heating and reuse of oil should be avoided as far as possible. Avoid using leftover oil wherever possible. However, vegetable oil having developed Total Polar Compound more than 25% shall not be used,” adds the guidelines further.
“The number of times that one can safely reuse it depends on what kind of food is being fried in it, the kind of oil it is, what temperature was it heated to, and for how long,” according to doctors
It releases toxic substances, gives a bad odor
Oil heated to high temperatures releases toxic fumes. Fumes are given off even before the smoke point is reached but increases dramatically when the temperature goes above the smoke point.
Each time oil is heated, its fat molecules break down a little. This causes it to reach its smoke point and give off a bad odor, more quickly each time it is used. When this happens, unhealthy substances are released both into the air and into the food being cooked.
It increases your cholesterol levels
At high temperatures, some of the fats in oil change into trans fats. Trans fats are harmful fats that increase the risk of heart disease. When oils are reused, the amount of trans fats gets even higher.
It can increase your blood pressure
The moisture contained in the foods, atmospheric oxygen, high temperatures produce reactions such as hydrolysis, oxidation, and polymerization. These reactions change and modify the chemical composition of the used frying oil, releasing free fatty acids, and radicals that produce monoglycerides, diglycerides, and triglycerides.
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