Do not use oil again after frying pooris, there may be fatal diseases like sugar-cancer, the doctor told the reality

Dr. A.S. Priyanka Rohatgi on Re-use of Cooking Oil: We Indians are very smart in our food. Unless something becomes completely tasty and spicy, it is not eaten at all. It is common for us to fry things to make them tasty, but we have one more specialty, we do not let anything go to waste. For example, if we fry something, then the oil that is left over from it, we use it again. Often oil is left after frying puris. After cooling this oil, we use it in other things. But this method of ours is very wrong. Even due to this method, the risk of diseases like cancer, diabetes, heart disease increases manifold.

Actually, when we heat oil on high flame, it reaches around 170-180 degree temperature. Due to excessive heating, the internal structure of the oil gets disintegrated and many types of harmful toxins start forming in it, which promote many diseases.

Oxide in oil breaks down cell structure
Chief Clinical Nutritionist, Apollo Hospitals Dr. Priyanka Rohatgi He has written his thesis on this topic. He said that there are three types of fatty acids in cooking oil. short chain fatty acids, medium chain fatty acids and long chain fatty acids. Most of the cooking oil is short chain fatty acid. When we heat the oil in the pan, the short chain fatty acid starts breaking down and when its bond starts breaking, oxygen and hydrogen present in the air start taking its place. This oxygen starts forming oxides instead of short chain fatty acids. This oxide is very harmful for our body. The oxide starts making the cells of the body hollow. Due to this, free radicals start forming in the cells. The meaning of free radicals breaks the electrons in the cells and due to this the entire structure of the cells gets disintegrated. This is the reason that the body gets ready to feast on deadly diseases.

Diseases caused by free radicals
Dr. Priyanka Rohatgi told that when we reheat very hot oil, it contains more bad fatty acids than before, which increases the free radicals in the body. Due to free radicals, the oxidation process in the body becomes very fast. That is, swelling or inflammation starts forming in the cells. Due to this the cell is not able to do its work. Secondly, the healthy cells are also engaged in repairing this bad cell. As inflammation increases in the cell, the risk of cancer, diabetes, heart attack, high BP, stroke, obesity etc. increases manifold. He said that hydrogen and oxygen coming from the air in hot oil promotes oxidation in it. This changes the structure of fatty acids. Due to this change, the oxidation of fatty acids turns into trans fat. We all know that trans fat increases the risk of heart disease, atherosclerosis, heart attack, stroke and paralysis manifold.

what to do then
Dr. Priyanka Rohatgi told that if we keep the pan on the fire for a long time and fry the puris in it for a long time, then this oil gets spoiled completely. It is better to throw this oil away. Especially if you have used short chain fatty acid oil, do not use it again under any circumstances. Coconut oil, ghee, butter, refined oil etc. contain short chain fatty acids. That is, it gets spoiled immediately at high temperature. But if you want to reuse the oil left over from the puris, then it would be better to use monosaturated oil like mustard oil or rice bran. Along with this, when you heat the pan, keep the oil on low flame or turn it off at an interval of 5-7 minutes. By doing this the oil will not go to very high temperature. If this oil is saved, then use it only once in dry vegetables. Otherwise don’t.

bad cooking oil
Vegetable oil, margarine, ghee, coconut oil, palm oil etc. are very bad for deep frying.

best oil for daily use
Mustard oil, rice bran, olive oil etc. are monosaturated oils. Daily use of 15 ml oil is sufficient. It is better to use different oil every day.

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