On special occasions, we enjoy eating puris and pakoras, however preparing all the delicious and crispy fried foods can waste edible oil. So, we occasionally find ourselves inclined to cook with it again. 

But have we ever considered the effects repeated use has on our bodies as well as the state of the oil?

Studies show that reheating cooking oil increases the body's free radical production, which causes inflammation and a host of chronic illnesses. It also releases harmful compounds into the air. 

According to the instructions set forth by the Food Safety and Standards Authority of India (FSSAI), it is recommended to refrain from reheating oil and to only reuse it up to three times in order to prevent the creation of trans fats.

Effects of consuming food cooked with this type of oil

It creates poisonous compounds and has an unpleasant stench

Oil's fat molecules break slightly with each heating cycle. Every time it is used, this makes it approach its smoke point faster and release an unpleasant odor. When this occurs, harmful compounds leak into the air and into the food that is being cooked. 

It raises your blood cholesterol levels

Some of the lipids in oil transform into trans fats at high temperatures. Trans fats are bad fats that raise the chance of cardiac problems. Reusing oils increases the quantity of trans fats even further.

It may cause your blood pressure to rise

Food moisture, oxygen in the air, and high temperatures can cause reactions including oxidation, polymerization, and hydrolysis. By releasing free fatty acids and radicals that result in the production of monoglycerides, diglycerides, and triglycerides, these reactions alter and affect the chemical composition of the used frying oil. These fall under the category of Total Polar Compounds, which is a trustworthy standard for gauging cooking oil deterioration. These substances, which become hazardous when fried repeatedly, can lead to oxidative stress, atherosclerosis, hypertension, and cholesterol buildup. 
Important things to consider while reusing cooking oil

• Always allow the oil to heat up SLOWLY when you are ready to reuse it. Slow heating will enable the vapors to escape without sputtering if there is any water entrained in it.
• It is recommended to keep oil partially covered when heating it. By doing this, the amount of oil oxidation will be reduced and accidents involving oil fires will be avoided. To remove the vapors and aromas while heating the oil, always switch on the fume hood.
• Reusing frying oil to cook the same food again is preferable to frying something else. This is due to the possibility that tastes absorbed in the oil could give your food a different flavor.
• Oil that has been kept for longer than three months should never be reused. It is preferable to throw away it.
• Used oil can spoil if it is not stored correctly. You'll detect odors or see colors that have darkened.
• I would never reuse frying oil more than three times.
•  It is preferable to fry without combining new and used oil. since after three uses, you end up trashing both used and overused oil.

Knowing how dangerous it may be to reheat oil, it is best to calculate how much oil is needed for cooking, frying, and other uses in order to maintain good health and prevent disease.

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