What are the risks of reusing oil in the kitchen?

It is quite common to reuse oil used to fry other foods. Overall, this habit, in addition to being known to save money at home, can be considered sustainable. However, according to experts, this practice can cause serious problems for our body, such as liver toxicity. See below for the other harms of reusing oil in food.

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Why is repurposing oil harmful?

Many people don't know, but the oil has a chemical composition that oxidizes when it is taken to high temperatures. It is for this reason that we feel a different flavor when we consume food fried in old oil. In addition, according to science, these elements can form toxic substances that can be poisonous to our body.

Which oils can be used more than once?

In general, the recommendation is not to reuse the oil, however, some products are developed to last more than one frying cycle. Because of this, they are essential to save on businesses that involve cooking, such as restaurants and snack bars. They are even very common in fast food chains such as Burger King.

This is because as these oils are consumed, they are also absorbed by foods such as French fries. In this way, they are constantly replaced by fresh oil with the same specifications. Thus, they maintain the same quality and do not present risks to the health of those who consume them.

The best oils for your health

In general, there's always that little urge to eat something fried, isn't it? Therefore, it is important to invest in quality products so that your health is not compromised. In this case, oils with a higher concentration of saturated fatty acids are the most recommended, as they have greater thermal resistance.

Those that should be used to season food, such as salads, should have an adequate ratio of omega 6 and omega 3 fatty acids. For this, the most popular are canola and soy. Even extra virgin olive oil is the most recommended for both cases.