Have you noticed how the kitchen oil Can it change color when reused? This happens when the food is reheated too many times, resulting in a different, often darker, color as the oil continues to heat. O reuse of cooking oil removes all the beneficial properties of the oil, resulting in poorer meal preparation. In this sense, check out this article for more details about the dangers of reheating cooking oil.
Read more: How to keep feet warm in winter? Check the tips
see more
Is it better to eat boiled eggs for lunch or dinner? Find out here
With me-no-one-can: Meet the plant capable of warding off evil eyes
Discover the effects of reusing oil in meal preparation
Often, when we prepare some food and oil ends up left over, especially in fried dishes, it is common for people to save this item to reuse it later. However, this practice, seen mostly in restaurants, diners and bars, can cause inflammation in the body and contribute to a variety of health problems.
1. carcinogenic potential
Any carcinogenic substance has the potential to cause cancer. Many studies are proving how aldehydes – toxic elements – are produced when oil is reheated. Therefore, reusing cooking oil can also lead to an increase in free radicals in the body, which can result in inflammation.
This inflammatory process is the main cause of diseases such as obesity, heart disease and diabetes. Also, because inflammation affects the body's immune system, it can be more susceptible to infections of all kinds.
2. LDL cholesterol
Food prepared in a reheated oil can increase the levels of LDL, or bad cholesterol, in the body. As levels of this cholesterol increase, there may be an increased risk of heart disease, stroke, and leg pain.
3. Acidity
If you're feeling more upset in your stomach and mouth than usual, it's possible that reheated cooking oil is the culprit. If you have a higher-than-normal acidity level, stay away from fried foods, especially foods that haven't been prepared at home.