Cooking oil used many times
When cooking oil is heated at high temperatures, especially many times, it will be decomposed and produce toxic substances like aldehyde and acrylamide.These substances can cause cancer, irritate the gastrointestinal and respiratory mucosa.Fried fried cooking oil repeatedly produces free radicals and Trans fat.These substances increase bad cholesterol (LDL) and reduce good cholesterol (HDL), causing atherosclerosis and an increased risk of cardiovascular disease.
In addition, the free radicals in used cooking oil can cause inflammation and cell damage, contributing to the development of chronic diseases such as arthritis, diabetes and Alzheimer.Used cooking oil can also cause indigestion, bloating, heartburn and other digestive problems.
The vitamins and antioxidants in cooking oil will be destroyed when heated many times, reducing the nutritional value of food.To ensure safety, you should minimize frying with old oil and change new oil regularly.
Many cooking oils are not good for health but many people still use it daily.Photo: Getty Images
Self -extract cooking oil, not hygienic
When it comes to self -extract oil, many people often think of a "pure" product, does not contain additives and extremely healthy.However, the truth is not so simple.Studies have shown that not all extract oils are safe.
Some samples of self -extract have been detected containing toxic substances such as benzopyrene, acid and aflatoxin value exceeding the allowed level.The cause of this problem comes from the production process that is not hygienic.Many establishments producing small, unknown extracts of unknown origin often use old, not cleaned equipment regularly.This leads to oil mixed with impurities, residues, even mold and aflatoxin.
Cooking oil has been left for too long
Many people often have a habit of buying cooking oil in large quantities or barrels to save and reduce the market.However, the reserve of too much cooking oil in the house has a potential risk to health.Oil for a long time will gradually lose vitamins and antioxidants that are beneficial for health.
When exposed to air, cooking oil will begin to oxidize, produce peroxides.This process is stronger in places with high temperatures and strong light.In addition, long -term oils are at risk of mold infection, producing aflatoxin - an extremely dangerous carcinogens.
To ensure safety for health, you should use all the bottle of cooking oil for 3 months from opening.After this time, the quality of the oil will be significantly reduced and should not continue to use.
When the cooking oil is heated in excess of the smoke point, the oxidation process will take place strongly.This leads to the formation of toxic substances such as aldehyde, peroxide and polymer compounds.These substances not only reduce the quality of the dish but also be dangerous cancer agents.To protect the health of yourself and your family, pay attention to the temperature when cooking with oil.
According to Times Magazine