The role of oil in cooking is very important throughout the world. Whether it is healthy or unhealthy oil, the role of oil in diet is undeniable.
Oil is very important in cooking, from imparting a certain flavor to the food to giving it a certain texture. But the most common mistake we all make is using oil over and over again.
In order to avoid wastage of oil, it is customary in all Indian households to use oil repeatedly. Questions like whether it is safe to do this and how many times we can reuse the used oil are surely in our mind. You can find the answer in this post.
What happens if the oil is used repeatedly?
Reusing oil can create free radicals, which can lead to inflammation and therefore many diseases. Free radicals attach themselves to healthy cells in the body and lead to certain health problems. Free radicals can sometimes turn into cancerous cells, which means they can cause cancer.
Repeated use of oil can lead to atherosclerosis, which increases bad cholesterol and leads to clogging of arteries.
Apart from that repeated use of the oil can lead to many problems including acidity, heart disease, Alzheimer's disease, Parkinson's disease and throat irritation.
How often can the oil be used?
Oil used for deep frying once should not be reused. But in some cases, depending on the type of oil, how long it was heated, how it was fried, and what kind of food is being cooked in it, it can be reused.
How can negative effects be minimized?
- Cool the remaining cooking oil and transfer it to an airtight container through a strainer. Doing this will quickly remove food particles that can spoil the oil.
- Whenever re-using the oil, check its color and thickness. If the oil is darker in color than usual, too greasy and thick, it's time to stop using it.
- If there is smoke while heating the oil, it should be removed immediately. This oil may contain HNE, which is a toxic substance and can lead to many diseases.
What is the best oil for cooking?
Both the quality and quantity of oil used are important. It is safe to use 15ml or 3 teaspoons of oil per person daily. You can use a mixture of different oils like ghee and refined/cold pressed oils for pulses.
Bad oil
Vanaspati, ghee, ghee, coconut oil and palm oil are not suitable for deep frying foods. Because their smoke points are very low.
How to use?
Every oil is different. Some of them have a high smoke point so they are suitable for deep frying. These oils do not break down at high temperatures. Major examples are sunflower oil, soybean oil, rice bran, peanut, sesame, mustard and canola oil.
Avoid frying with oils that do not have a high smoke point, such as olive oil. These oils can only be used for frying and not for high heat cooking.
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