1. The oil has been open for too long
Once the cooking oil has been opened, its shelf life will be significantly shortened. Oxygen, moisture and microorganisms in the air will gradually penetrate the oil, causing oxidation and damaging the oil. Long-term use of this oil not only affects the ability to absorb nutrients but also increases the burden on the liver, even causing liver disease, causing the liver to not complete the task of detoxification well.
You should use cooking oil within 3 months after opening the lid and store it in a dry, cool place, away from direct sunlight.
2. Reuse fried oil many times
Reusing fried oil many times will cause a series of chemical reactions at high temperatures, creating many toxic substances including acrylamide. These substances not only destroy the nutritional content of food but also increase the detoxification burden of the liver.
3. Self- pressured oil
Self- pressed oil is often not strictly controlled in quality and hygienic conditions during production, making it susceptible to harmful substances such as aflatoxin. Aflatoxin is a substance that is very harmful to the liver.
In addition, the ratio of fatty acids and nutrients of self- pressured oil may not be as balanced as refined oil. Therefore, you should limit the use of this oil.
For your health, try to avoid using recycled oil, use it to ensure hygiene and control the frequency and temperature when using and replace new oil promptly.
