Dangerous Effects Of Reusing Used Cooking Oil To Your Health
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Although re-using cooking oil and/or grease is a somewhat common practice, it can pose some serious health hazards and it is not always practical especially if the oil is not storage correctly.
Risks of Re-using Oil
The most common risk when recycling cooking oil is that it becomes rancid or spoiled.
Rancid -- meaning old and stale -- oil contains free radicals, molecules that can damage cells and lead to increased cancer risk, as well as affect the quality of your food.
The good news is that your nose can easily identify rancid oil. These pesky molecules are then absorbed into the fried food and ingested by an unlucky eater. In addition, refrigerating or freezing oil retards bacterial growth.
Healthful Tips of Re-using Oil
Using fresh oil for safety and quality every time you cook is the healthiest option. However, if that is not a viable option and it must be re-used, here are some helpful (and healthful) tips:
Strain it through a few layers of cheesecloth to catch any food particles before storing. Be careful with hot oil, though, because you can easily get burned.
Shake off excess batter from food before frying it.
Use a good thermometer to fry foods at a maximum of 375°F (or 190°C).
Turn off the heat after you are done cooking. Exposing oil to prolonged heat accelerates rancidity.
Don't mix different types of oil.
Store oil in a cool, dark place.
Avoid iron or copper pots or pans for frying oil that is to be reused. These metals also accelerate rancidity.
Additional tip on oil safety:
Frying foods at or above 375°F can lead to the accumulation of 4-hydroxy-2-trans-nonenal (HNE) in the oil.
What’s that, you ask? HNE is a toxic substance that has been associated with an increased risk of stroke, atherosclerosis, elevated levels of LDL cholesterol (the "bad" cholesterol), Alzheimer's, Parkinson's, and various liver diseases. It only takes one use to create HNE in the oil, and reusing oil at too high of a heat can cause even more HNE to build-up.
How to avoid HNE? When heating oil to very high temperatures, use a thermometer to ensure that you’re not heating the oil above 375°F.
This is the ideal temperature for frying. Also, stick to oil low in linoleic acid, such as olive oil and canola oil. Researchers found that HNE is more likely to build up in oils with high levels of linoleic acid. Oils with the highest percentage of linoleic acid are safflower oil, grape seed oil, sunflower oil, and corn oil, so you may want to stay away from those if you enjoy a deep fryer.
Final Thought
Always be mindful on preparing foods particularly using oil, because if from the beginning you’re always using the contaminated oil, it will trigger some indigestion issues. Use fresh oil as much as possible to avoid health problems. Choose fresh and Be healthy!
Source: Live Strong
Dangerous Effects Of Reusing Used Cooking Oil To Your Health
Reviewed by Admiin Artikulo
on
June 20, 2019
Rating:
Reviewed by Admiin Artikulo
on
June 20, 2019
Rating:
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