In the Indian cooking style, oil is a major part and most of the households use it in their food. While many health implications surrounding the extensive usage of oil in an Indian cooking style is a topic for another day, reheating is also a pressing issue that is becoming very concerning and this is not limited to just reheating of food. When it comes to reheating, cooking oil has undergone a lot of studies, and it must not be reheated is the conclusion that most studies have come to.
Here we have listed some ways in which reheated cooking oil is very harmful to the human body.
Releases Harmful Toxins:
A higher concentration of Aldehydes and toxic chemicals that have been linked with many conditions like cancer, heart disease, Alzheimer’s, dementia, and Parkinson’s, get released when certain vegetable oils like sunflower or corn oil are reheated. Upon reheating vegetable oil, another toxin called 4-hydroxy-trans-2-nominal (HNE) is released which disturbs the functioning of DNA, RNA and proteins.
Trans fatty acids found in cooking oils increase upon being reheated. These trans-fats are considered worse than saturated fats as they not only increase the levels of bad cholesterol but also decrease the levels of good cholesterol. They are also associated with an increased risk of Parkinson’s disease, cardiovascular disease, stroke, cancer and various liver disorders.
Apart from producing harmful substances that can cause complications, reheating changes the chemical composition of oil as a result of which also becomes rancid. Due to this, the oil tastes bad and also gives off a pungent odor.
Generates Free Radicals:
Harmful molecules that attach themselves to healthy cells and impair their functioning are free radicals. Generation of these free radicals is caused due to reheating of oil which could cause complications as serious as cancer, and atherosclerosis, a condition where plaque is deposited in the arteries causing blockage and an increase in bad cholesterol.
Causes Harmful Reactions:
Upon reheating of oil reactions like oxidation, hydrolysis, and polymerization occur which result in the formation of volatile compounds and toxic monomeric and polymeric products. These compounds are responsible for giving the oil a bad flavor and many negative effects on a person’s health.
Safe reheating of oil:
While reheating oil can take a toll on your body by causing many harmful effects, there might be a way to safely reheat oil for further use. Oil can be safely reheated if it was not overheated previously and also if it was used and has been stored properly. There should be a focus on minimizing food contamination by avoiding the accumulation of food particles as they can spoil the oil much sooner. As salt lowers the smoke point of oil, once it smokes it should not be reused as it is unsafe for consumption. Adding salt to the food that is going to be deep-fired must be avoided.
Although it is a given that reheating of oil can cause some very harmful effects to a human body, it should also be realized that the quality of oil used the first time should also be taken into consideration. Kriti Refined Sunflower oil is of the highest quality and is deemed healthier than most other oils. Kriti Refined Sunflower Oil provides our customers with a choice of eating what they like without worrying about the risks involved. Moreover, the high smoke point of Kriti Refined oil is a plus point that helps the oil to be reused if stored away properly.