Can reusing oil be dangerous? Find out the truth right now.
Oil used in day to day cooking, so very often we just reuse the oil instead of throwing it away. In most Indian kitchens, the oil is just put back into a container waiting to be used again. But did you know, when you reheat oil free radicals are created and these then get attached to the healthy cells in our body. This marks the onset of many health related problems like:
increase in bad cholesterol level.
increase in acidity and heart diseases.
higher chances of cancer.
higher chances of Alzheimer's
So how can you deal with a situation where using a fresh batch of oil every time is not practical? The solution lies in doing certain things when it comes it to oil re-usage!
Try to switch over to shallow fry cooking, so very little oil will be left which can be easily disposed of
Make sure oil which is left after frying is cooled down and strained well and then stored in an airtight container.
Every time you want to reuse oil, check its color & thickness. If oil has turned dark & sticky, immediately discard the oil.
If you find smoke emitting rapidly while you reheat oil, then it is time to discard the oil instantly.
Remember, all oils are different! Some have a high smoking point which makes them favorable for frying, while others have a low smoking point making them unsuitable for frying.
High smoke point oils: canola, sunflower, soybean, peanut can be used for frying
Low smoke point : olive oil to be used only for sautéing
What kind of oil do you use? Share your stories about reusing oils, and the interesting tips and tricks you use at home when it comes to reusing oil. Leave your comments below!
Stay Healthy. Have a Healthsum Life!
