Oil is an essential and required thing in our everyday cooking or every Indian family kitchen. Generally, we save the leftover oil from frying Papads, Bahijas, Pooris and sauteing deep frying and making Rotis, etc and keep on using it over weeks or months till it is over. Re-using or overheating cooking oil may change its chemical compound or fats causing called polymerization. It means the structure of the fat molecule is altered forming new compounds that are inutile and in some cases unhealthy. According to the author Rudolph Ballentine of the book Diet & Nutrition, A Holistic Approach, Nutritionist expert Dr. Anju Sood and Chef Laurence Edelman, spoil or rancid oil won't make you sick or going to kill you suddenly but it ruins recipes and slowly affects our body.
Some facts we about rancid oils in relation to human health that we should understand are:
1. It is harmful to the body in the longer run - Rancid oil increase the trans-fatty acids thus increasing the bad cholesterol levels in our body, eventually blocking the arteries. It turns carcinogenic, cytotoxic and mutagenic which increases the risk of cancer. As per a study published in the journal Anticancer Research in 2002, rancid or spoil oils not only involved in tumor promotion but also in its initiation. Acidity, irritable throat and heart disease are other health hazards that can also be included in the list due to the use of spoil or rancid oil.
2. Spoil or rancid oil more Prone to Oxidation - edible oils that are rich in Polyunsaturated fatty acids (PUFAs) include the essential fatty acids and super-healthy omega-3 but are highly unstable and prone to oxidation can go rancid within a very short period of time.
3. Depleted Vitamin E - Edible oils (extra-virgin olive oil, almond oil, sunflower oil) are excellent dietary sources of vitamin E which is a powerful antioxidant that protects the body from dangerous free radicles linked with health problems and other diseases. In a study published in 1996, it found that rancid oil is capable of depleting Vitamin E levels.
Some tips to keep oil safe for reuse are as follows:
a) Try to gauge the amount of oil required for your purposes like frying, sauteing or deep frying so that you don't have much leftover oil in the pan be used next time.
b) When you know you want to preserve the used oil, Let the oil cool down, filter all the food particles from the oil, pour it in an airtight container preferably glass. Seal the container tightly and store it in a cool and dry place. It is advisable to consume the used oil first or within a month's time.
c) While re-using the oil again, check for its degradation i.e. when you start heating the oil and it smokes before it reaches the desired frying temperature or foam is formed on the surface of the oil or a dark and murky appearance, has thick texture or have a rancid odor, it may not be good to re-use.
Always try to reduce reuse and wastage of oil for better health.
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