Caution if Reusing: Frying Oils Contain Heavy Chemicals!
One of the most expensive items on the supermarket shelves is oils. However, it's an essential part of our kitchens. If you're fond of frying, then you might be in for a surprise. Consequently, in our country, frying oils are often reused repeatedly. Yet, experts underline that this habit can inadvertently pose serious health risks.
Each time you fry with the same oil, you're adding new chemical risks to your plate.
Repeatedly used frying oils transform into a chemical concoction!
Many people prefer to reuse frying oils due to economic reasons. However, oils that are repeatedly exposed to high heat can lead to the accumulation of harmful substances in the body.
During frying, the oil is subjected to high temperatures and begins to degrade structurally. In this process, the fatty acids in the oil break down, oxidation increases, and free radicals emerge. Particularly when the same oil is used multiple times, these chemical changes multiply exponentially. Even if you're consuming a healthy oil, the values of the oil you first used and the oil you reused are not the same.
As the color of the oil darkens and its consistency thickens, the risk escalates correspondingly.
You can determine whether or not to reuse oil based on its color, smell, and consistency. As the oil darkens in color, thickens in consistency, and intensifies in smell, the risk increases.
Substances in repeatedly used oil can cause cellular damage in the body, increase inflammation, and may be associated with cardiovascular diseases in the long term.
Nutrition expert Jennifer Pallian states that frying oils can be reused, but certain factors need to be considered: 'Reusing cooking oil can be safe if done correctly, but the risks increase with each use, especially if not stored properly. Reheating the oil repeatedly leads to significant changes. Not only does it produce toxic and carcinogenic compounds that increase the risk of 'inflammation, high blood pressure, and even some types of cancer,' it can also lose its health-supporting benefits by 'losing healthy fats, including omega-3s, and gaining harmful fats like trans fats.''
Therefore, when reusing the same oil;
Different types of food should not be fried with the same oil (like chicken and sweets)
The oil should be used only a few times at most.
So, when should we discard frying oil?
Experts recommend limiting the consumption of fried foods as much as possible. Baking, using an air fryer, or low-fat cooking methods offer safer and healthier alternatives.
Moreover, there are certain points to consider when storing frying oil:
Ensure to strain the oil thoroughly after each use: This is crucial for removing food particles that accelerate spoilage.
Keep it covered: You can store the oil in a glass jar, but don't forget to seal the lid.
Regardless of how you store the oil, refrain from using it more than a few times. Definitely do not reuse oils that foam, emit heavy smoke, or have a foul smell. Dispose of them properly and keep them away from your home.
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