Reuse oil danger: Do not re-use the oil left after frying the puris, these are heavy damages to health

We love to eat puris and pakoras on all festivals and special occasions. But one of the major disadvantages of all the delicious and crispy fried things is that it leads to a lot of wastage of cooking food oil. However, later on, we use that remaining oil again in making any dish (reusing cooking oil). But have we ever thought that when we use it again and again, what effect does it have on our health? Here we are telling you about the effect of reusing the oil left after cooking. Free radicals increase when oil is reused

According to studies, reheating cooking oil releases toxins and also increases free radicals in the body, leading to inflammation and various chronic diseases. As per the guidelines of FSSAI (Food Safety and Standards Authority of India), re-heating of oil should always be avoided. FSSAI allows three times the oil left over after frying an item.

You are also fond of puri and paratha, so know what is bad and right for your health

Avoid reusing fried oil

Experts agree that the use of reheating oil should be avoided as much as possible. Re-use of fried oil after cooling has harmful effects on the body. According to experts, the number of times a person can safely reuse oil depends on the type of food being fried in it. It also matters what kind of oil it is, to what temperature it was heated and for how long.

Used oil that releases toxic substances

Oil heated to high temperatures releases toxic fumes. The used oil starts giving off smoke before reaching the smoke point i.e. without being heated properly, and then suddenly it starts giving off strong smoke when the temperature rises above the smoke point.

Reusing used oil breaks down fat molecules slightly. When this oil reaches its smoke point, it gives off a foul smell every time it is used. When this happens, unhealthy substances are released both into the air and into the food being cooked.

Re-use increases the risk of these diseases

At high temperatures some of the fat present in the oil turns into trans fats. Explain that trans fats are harmful to health, which increase the risk of heart disease. When oils are used repeatedly, the amount of trans fats becomes even higher, increasing the risk of heart diseases. Reusing the same oil can lead to many problems including acidity, heart disease, cancer, Alzheimer’s disease, Parkinson’s disease and throat irritation.

Increases high blood pressure

The chemical composition of the frying oil used changes and releases free fatty acids. Repeated use of fried oil can cause toxicity of the compounds, lipid deposition, oxidative stress, hypertension, atherosclerosis, etc.

Now that we know how harmful reheating oil can be, it is best to make a fair estimate of the amount of oil needed for frying, cooking, etc. to remain healthy and disease free.

These oils can be reused

All oils are different. Some of them have a high smoke point which makes them suitable for deep frying. These oils do not release toxins at high temperatures. Examples of such oils are sunflower oil, soybean oil, rice bran, peanut, sesame, mustard and canola oil. Whereas oils which do not have high smoke point like olive oil should not be used for frying. These oils can only be used for frying and not for cooking which involves high temperatures.

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