Most of us try to be as efficient as possible in the kitchen. We stretch our ingredients, make the most of leftovers, and minimise waste. When it comes to cooking oils, many of us strain and save the leftover deep-fry oil for another use without a second thought.
After all, oil is expensive and throwing it away after just one use seems wasteful. But have you ever wondered what happens to oil when it is heated repeatedly? That crispy, golden, deep-fried texture may be delicious, but it comes with a significant health cost. If you reuse cooking oil after deep frying, this article is for you.
Here is what experts have to say on the matter.Also Read: Can Tea Or Coffee Really Cure Headaches? An Expert Weighs InPhoto: iStockWhy You Should Avoid Reusing Deep-Fried Food OilAccording to nutritionist Shalini Sudhakar, reusing deep-fried food oils should be avoided as they become rancid and high in free radicals. This makes them extremely high in trans fats, which can be harmful to your heart and overall health.
Why Is Reused Oil Harmful?When oil is exposed to high temperatures during deep frying, healthy liquid fats undergo a process called hydrogenation, turning them into unhealthy solid trans fats. Trans fats are known to increase cholesterol levels and contribute to heart blockages and cardiovascular diseases.Sudhakar also highlights that commercially fried food is often cooked in oil that has been reused multiple times, significantly increasing the risks associated with trans fats a.
