The reuse of cooking oil also depends on the previous frying time, the way it is stored, as well as the quality of the oil…
Oil is an indispensable part of everyday cooking. Many households or restaurants and eateries that want to save money have stored the remaining oil from the food processing process for the next cooking time.
However, there have been many warnings that reusing cooking oil can change its chemical compounds, thus making it more harmful to the body. So how safe if you want to reuse cooking oil?
According to the book Diet & Nutrition, the Holistic Approach Rudolph Ballentine’s, heating oil or reusing the oil alters the structure of the fat, forming new compounds that are less useful and when they enter the body, may be harmful.
What happens when you reuse cooking oil?
According to Food, not nutritionist, Dr. Anju Sood, said: “Processed cooking oil should not be reused because grease is easily oxidized, perishable and easily fouled, and increases polar trans fatty acids. In particular, avoid reheating cold-pressed oils because they have smoke points.
Vegetable oils such as mustard oil, rice bran oil, canola oil… are very good for the body. , but you should not use it again after it has been heated.”
Used cooking oil is not good for health.
“When you reuse the oil, it can generate free radicals that are harmful to the body in the long run. These free radicals can cause cancer and damage your body. Reuse the oil. It’s also been linked to an increase in bad cholesterol levels in the body. Some other possible health risks include heart-damaging acid and throat discomfort,” added Dr. Anju Sood.
How many times can you reuse the oil?
According to renowned nutritionist Dr. Rupali Dutta, “If you want to reuse the oil again, make sure your oil is hot enough and hasn’t smoked. This means if you’re frying one some food, hot and fuming oil, make sure they are thrown away.”
It is important to know at what temperature the oil in use will smoke – which means that the oil begins to deteriorate. If you turn the heat up too high, the oil will smoke very quickly and there is creolin in the smoke, which can sting the eyes.
When the oil is smoked, it accelerates the deterioration process of the oil, causing them to go rancid, have a bad smell, and change color (the oil is black). Therefore, there is no recommended number of times you can reuse cooking oils or how many times you can reheat them, just be careful with the directions for that cooking oil. The best thing to do is to avoid reusing excess oil as much as possible.
What should be done with residual oil and how to check the oil safety if want to use load?
Dr. Rupali suggests some tips for keeping the oil safe and checking if it can be reused again:
1. If you want to store cooking oil, let the oil cool first, then filter all particles or food residue out of the oil and store it in an airtight container. If you don’t filter the residue, chances are your cooking oil will go rancid and spoiled.
2. Close the cap of the bottle tightly, store it in a cupboard with a closed-door to prevent light from entering and cause the oil to spoil quickly, and store it in a cool and dry place and consume within one month. You use foil to wrap the entire glass bottle to seal. The foil has the effect of minimizing direct light on the oil, so the oil will be preserved for a long time.
3. If you are considering reusing the oil, check its degradation. Some signs of deterioration may include foam on the surface, rancid odor, thick, greasy, viscous oil texture, and dark and dark appearance.
4. Do not mix many oils when you want to reuse them. Oil should not be frozen.
5. Finally, make sure that the next time you cook, pour a moderate amount of oil, to avoid waste and reuse.
And it’s important to keep the oil after frying, stir-frying… to know when to smoke the oil and avoid it. Each type of oil has a different smoking temperature such as sunflower oil at 246 degrees Celsius, soybean oil at 241 degrees Celsius, Canala at 238 degrees Celsius, olive at 190 degrees Celsius… Each time cooking oil is used again is each time the fuming temperature of that oil is reduced.
Health Risks of Reusing Cooking Oil
Reusing cooking oil can be a potential cause of cancer, high blood pressure, increased levels of “bad” cholesterol, …
According to NDTV, cooking oil is used very often in all households, so to avoid wasting oil, many people reuse it. However, this method is extremely unsafe for you and your loved ones and can lead to several health problems.
Here are the harmful effects of reusing cooking oil:
Produces a large number of toxic substances
When oil is reused for cooking, higher concentrations of harmful chemicals, aldehydes (which appear after cooking oil at high temperatures for a long time) are released which are linked to many health conditions. such as heart-related disorders, dementia, cancer, Alzheimer’s, and Parkinson’s disease.
Similarly, another toxin called 4-hydroxy-trans-2-nonenal (HNE) is released when cooking oil is reused, altering the function of DNA, RNA, and proteins in our bodies.
Reusing cooking oil can create harmful substances.
Increases trans fat levels of oils
Did you know that when cooking oil is reused, its trans fat levels increase?
This is harmful to health as it raises levels of bad cholesterol, which can increase the risk of heart disease or clogged arteries, stroke, and chest pain.
It also lowers good cholesterol levels. So, avoid reusing cooking oil to protect yourself from cholesterol-related disorders that may worsen in the short term.
Oil can go rancid
Oils can go rancid during partial or complete oxidation of oils and greases after slight exposure to moisture, air, or even light. For this reason, its chemical composition changes dramatically and produces foul odors and tastes every time it is used for cooking.
For health safety, it is best to avoid reusing cooking oil.
Blood pressure levels can rise dramatically when the oil is heated repeatedly for consumption.
Food containing oil that is repeatedly heated can lead to lower nitric oxide and heme oxygenase concentrations and higher plasma angiotensin-converting enzyme concentrations. This can lead to oxidative stress, hypertension, atherosclerosis, and lipid deposition.
Potential cancer risk
Reusing cooking oil can produce several compounds, including polycyclic aromatic hydrocarbons (PAHs), some of which have been linked to potential cancer risk.
Likewise, broken down oil or fat is a risk factor for mutations and genetic changes that can initiate the spread of cancer, especially colon cancer.
Consuming these reheated oils can pose serious health hazards, so it’s best to avoid them to stay safe and healthy, according to NDTV.