Why should you reuse deep fried oil (and what to use instead)

Most of us try to be as efficient as possible in the kitchen. We increase our ingredients, remain the most left, and reduce waste. When it comes to cooking oil, many of us protect the remaining deep frying oil for another use without another idea. After all, the oil is expensive and it seems useless to throw away it after only one use. But have you ever wondered what happens to oil when it is heated again and again? This crisp, golden, deeply fried texture can be delicious, but it comes with a significant health cost. If you reuse cooking oil after deep fry, this article is for you. What experts have to say on this matter here.

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Why should you avoid reuse of deeply fried edible oil

According to nutritionist Shalini Sudhakar, deeply fried edible oils should be reused as they become stale and high in free radicals. This makes them too much in trans fats, which can be harmful to your heart and overall health.

Why is the oil harmful again harmful?

When the oil comes in contact with high temperatures during deep frying, healthy liquid passes through a process called fat hydrogenation, which is converted to unhealthy solid trans fat. Trans fat is known to increase cholesterol levels and contribute to heart obstructions and heart diseases.

Sudhakar also throws light on the fact that commercially fried food is often cooked in oil which is sometimes used, which greatly increases the risks associated with trans fats and oxidized compounds. This is an important reason that the heart health can be negatively affected by consuming deeply fried food from outside.

Can you safely use deep fried oil?

While deep fried foods can be attractive, it is not recommended to reuse the remaining oil for cooking. However, if you still choose to reuse oil, experts suggest some precautions to reduce losses:

• Use medium heat: reduces erosion of deep frying oil on a medium flame instead of high heat.

• Limit re -use: Do not use the same oil repeatedly. Settlement after one or two use.

• Use for tempering: Instead of frying, you can use the remaining oil for tempering dishes such as curry or pulses.

Oil you should avoid deep frying

Gastroenterologist Saurabh Sethi advises to use some oils for deep frying, as they break down at high temperatures and produce harmful compounds.

1. Additional virgin olive oil

Additional virgin olive oil is rich in antioxidants such as polyphenols and vitamin E, which is a healthy option for low heat cooking. However, due to its low smoke point, it is not suitable for deep frying. When exposed to high heat, it degrades and releases harmful sub -products.

2. Seed oil (sunflower, soybean, and canola oil)

Seed oil, including sunflower, soybean and canola, contain high amounts of polyunsaturated fat, which quickly oxidize at high temperatures. Oxidized oil produces free radicals, which increases the risk of swelling, heart disease and other chronic health conditions.

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Now when you know how oil can affect your health, you can make a conscious option about your cooking habits. Choose healthy oils and avoid repeated use to protect your heart and overall well-being.