Reusing cooking oil increases the risk of cancer and heart disease

Unrefrigerated and reused cooking oil becomes anaerobic and leads to the growth of Clostridium botulinum, which can cause food poisoning

New Delhi: Whenever there is a house party, oil is again used to prepare excess food and this common practice in the kitchen saves time, energy and energy. silver.

But do you know the dangerous implications of reusing the same oil? Health experts say that unrefrigerated and reused oil becomes anaerobic and leads to the growth of Clostridium botulinum, which can cause food poisoning.
According to the safety guidelines issued by the Food Safety and Standards Authority of India, while reheating should be avoided, reusing the oil a maximum of three times is allowed to avoid the formation of trans fats.

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Mukesh Mishra, Vice President, Sales and Marketing, Adani Wilmar Ltd. told Times Now that used oil continues to flow through the system and cause damage.
“Constant use of waste cooking oils (UCO) has been linked to various serious illnesses. It is sad to see that waste oil ends up in the food chain posing great health risks. As the market leader in edible oils, we do not encourage such practices and want our consumers to be aware of the harmful effects of UCOs.”

Some of the major health issues that reusing cooking oils can cause are:

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    Inflammation: The doctors say cooking oil can increase free radicals in the body, which can cause inflammation. This can lead to many heart disease and diseases like diabetes. Inflammation also reduces immunity and causes infections.

Makes oil carcinogenic: According to health experts, anything carcinogenic can be cancerous. Research shows that heating oil several times produces aldehydes, a kind of toxic substance that can form cancer cells in the body.

  • Makes the oil carcinogenic: According to health experts, anything that is carcinogenic can be cancerous. Research shows that heating oil several times produces aldehydes, a kind of toxic substance that can form cancer cells in the body.
  • A resurgence of bacteria: Health experts believe that once the oil is used for cooking, after storing it, bacteria feed on the food particles left in the oil, and these can cause dangerous infections in the long run. . Reused oils contain free radicals which can damage cells and increase the risk of deadly diseases like cancer.
  • A high smoke point burns food: Cooking oils generally have a very high smoke point and each time the oil is used for frying, the smoke point continues to drop. This allows food to cook faster, or sometimes even burn and contaminate faster.
  • Acidity and indigestion: Reused oil also increases the risk of acidity, heartburn, and digestive problems in the stomach.
  • Increased cholesterol level: Trans fats increase when oils are reused and therefore turn into trans fats when heated to high temperatures. Doctors say trans fats are bad for your health and increase the risk of many cardiovascular problems.
  • Disclaimer: The tips and suggestions mentioned in the article are for general informational purposes only and should not be construed as professional medical advice. Always consult your doctor or dietitian before starting any fitness program or making any changes to your diet.