Are you eating samosa, kachori, Jalebi, pakoda, french fries, smileys from market shops?
How many times they are reheating and reusing the same cooking oil?
Have you noticed that the cooking oil has become black ?
Still you are eating those tasty but hazardous food items? Beware !!!
If you repeatedly, re use same cooking oil, it forms the TPC (Total Polar Compound) so it becomes bad for human body.
Due to reheating, the nutritional qualities are affected & it becomes hazardous for human.
Let us see what happens when cooking oil is reused and reheated many times.
It is said that, when you reheat the same cooking oil, it can release harmful toxins and also, trans-fats are increased in it,
Due to this, the free radicals are also increased which are very bad for health. Free radicals are the main cause of cancer cells.
Avoid overheating of oil. Keep flames low.
Avoid adding salt in the items you are going to fry in the oil.
The Triple E strategy:
Cooking oil standards are announced by the government.
The CEO, FSSAI, said it will require “Triple E strategy”.
- Education
- Empowerment
- Eco-system
There is a need of awareness and education to food industry, housewives and businesses.
According to Food Safety and Standards Authority of India - FSSAI guidelines, re-heating should be avoided. If needed, same cooking oil can be reused and reheated at maximum of three times so as to avoid the formation of trans-fat.
Share this zaankari with friends and relatives and make them aware with bad effects of reused cooking oil.