Are you using cooking oil repeatedly, or did you saw anybody using it repeatedly? For instance, uing cooking oil to fry noodles in the morning, frying chicken at noon and frying fish at night. The next day, the same batch of oil is used again to fry fried banana, etc.. until the colour of oil become darken.
Do you think it is a good practice? With the increasing of cooking price, perhaps there are people wants to save cost, thinking that it is OK frying food with the cooking oil repeatedly used, as long as the colour is not dark enough. Unfortunately, they are wrong. Let's have a deeper look in this matters -
Cooking oil that is being heated many times will lose its nutrition. There is a study from a group of researcher at Medicine Falcuty, Universtiti kebangsaan Malaysia at 2007. Study results showing that approximately 98% of vitamin E in cooking oil distroyed after 5 times of reuse (cooking).
Besides, after each high temperature heating, the oil will encounter chemical reactions that will effect consumer's heatlh. Free radical will be released from saturated and non-saturated fats in cooking oil of going through oxidation. These free radicals will result cancer, cardiovascular, and neurodegenerative disease.
Credit to: Ministry of Health
Credit to: Ministry of Health
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