using the same oil repeatedly for cooking at high temperatures can potentially increase the risk of cancer. This risk is due to several factors:Formation of Harmful Compounds: Repeated heating of oil can lead to the formation of harmful compounds, including certain aldehydes, polycyclic aromatic hydrocarbons (PAHs), and acrolein. These compounds have been linked to various health issues, including an increased risk of cancer.Oxidative Degradation: Each time oil is heated, it undergoes oxidative degradation, producing free radicals and other harmful substances. These by-products can contribute to inflammation, DNA damage, and, over time, increase the risk of cancer.Breakdown of Fatty Acids: Repeated heating causes the breakdown of unsaturated fatty acids into saturated fatty acids and trans fats, which are associated with negative health effects, including an increased risk of cancer.Loss of Antioxidants: Cooking oils often contain antioxidants that can neutralize harmful compounds. However, with repeated heating, these antioxidants can be depleted, reducing the oil's protective effects. Dont do it
Okay wow never knew about this. Also for those who are afraid of this method of oil splash: Just filter the oil using a cloth tea strainer. Now you have clean oil. You can fry up to 3 separate times and then you have to use it for idli/dosa. Can't deep fry in it anymore. And it also depends on what you fry. Mostly anything with a masala coating makes the oil smelly and dirty very quickly. Like cauliflower pakoda, the oil simply cannot be used to deep fry a different dish on a different day as it turns red and clumpy from the masala. Has to be filtered and used for regular cooking bit by bit.
Bhai trick is really very good but itni overacting itna bak bak bak bak .... Itna bak bak wale log kisi ko ache nahi lagte thoda kaam bola karo baap re kitna bolte ho mooh dard nahi hota
using the same oil repeatedly for cooking at high temperatures can potentially increase the risk of cancer. This risk is due to several factors:Formation of Harmful Compounds: Repeated heating of oil can lead to the formation of harmful compounds, including certain aldehydes, polycyclic aromatic hydrocarbons (PAHs), and acrolein. These compounds have been linked to various health issues, including an increased risk of cancer.Oxidative Degradation: Each time oil is heated, it undergoes oxidative degradation, producing free radicals and other harmful substances. These by-products can contribute to inflammation, DNA damage, and, over time, increase the risk of cancer.Breakdown of Fatty Acids: Repeated heating causes the breakdown of unsaturated fatty acids into saturated fatty acids and trans fats, which are associated with negative health effects, including an increased risk of cancer.Loss of Antioxidants: Cooking oils often contain antioxidants that can neutralize harmful compounds. However, with repeated heating, these antioxidants can be depleted, reducing the oil's protective effects.
Extremely bad idea, just because it looks clear doesn't mean it's usable again. Restaurants do this to generate profits and undercut your health. Be wise, stop eating or minimize oily foods altogether, if you do don't use same oil if you already used it.
