Many housewives have a habit of frying cooking oil over and over again, so some of the harmful effects below will help housewives better understand to avoid reusing too much cooking oil to ensure health safety for the family.
Producing harmful toxins
Reusing cooking oil many times will produce many harmful toxins. The reason is that when cooking oil many times, toxic aldehydes and acrolein can appear, which can easily lead to an increased risk of cancer.
Cardiovascular system effects
When oil is fried over and over again, it leads to oxidation and affects the cardiovascular system. The appearance of metabolized fats and oxidized lipids is considered a factor causing atherosclerosis, high blood pressure and high cholesterol.
Reduced food nutritional value
Freaning cooking oil over and over again also reduces nutrients in food such as vitamins A, E, D, and natural antioxidants in oil will also be gradually destroyed after each heating.
Changing the taste and color of dishes
Reusable cooking oil will still have tiny food stains from previous fryings, even if they have been carefully filtered. This is the reason not only for the dish being burnt, losing its natural delicious taste but also leading to indigestion.
