What occurs to your well being for those who reuse your cooking oil?

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Do you keep using your leftover oil in cooking? You can invite many diseases, a doctor tells us why.

We love to eat puris and pakoras on special occasions, but one major downside to whipping up all those delicious and crispy fried foods is that it can waste cooking oil. So we are sometimes tempted to reuse it for cooking. But have we ever thought about what happens to the oil if we use it over and over and what it does to our body?

According to studies, reheating cooking oil releases toxins and also increases free radicals in the body, which cause inflammation and various chronic diseases. Guidelines state that reheating should be avoided and in case you need to reuse an oil, a maximum of three times are allowed to avoid the formation of trans fat.

“Reheating and reusing oil should be avoided as much as possible. If possible, avoid using oil residues. However, vegetable oils that have developed more than 25% Total Polar Compound must not be used, ”adds the guideline.

“How often it can be safely reused depends on what food is fried in it, what type of oil it is, what temperature it has been heated to and for how long,” say the doctors

It releases toxic substances, gives a bad smell

Oil heated to high temperatures releases toxic fumes. Smoke is emitted before the smoke point is reached, but increases dramatically when the temperature rises above the smoke point.

Every time oil is heated, its fat molecules break down a little. As a result, it reaches its smoke point faster with each use and gives off a bad odor. This releases unhealthy substances both into the air and into the food.

It increases your cholesterol level

At high temperatures, some of the fats in the oil turn into trans fats. Trans fats are harmful fats that increase your risk of heart disease. When oils are reused, the amount of trans fats becomes even higher.

It can raise your blood pressure

The moisture, atmospheric oxygen and high temperatures contained in the food lead to reactions such as hydrolysis, oxidation and polymerisation. These reactions change and modify the chemical composition of the used deep-frying oil, releasing free fatty acids and radicals that produce mono-, di- and triglycerides.