Reusing of Oils and Health effects
Did you know that oil cannot be reused for heating purposes for more than three times?
FSSAI has put a strict, stringent rule to all the Food Operating businesses- eateries and restaurants from using the same batch of oil for more than three times. Repeated usage of such oils could undergo degradation as a result of changing the physicochemical, nutritional, and sensory properties. Due to this, total polar compounds formed during frying. The level of toxicity of these compounds is so high that they can lead to diseases such as hypertension, atherosclerosis, cholesterol, and liver diseases. By re-using we get to introduce to free-radicals which are also known peroxides which are carcinogenic and block the arteries veins in our body. It is essential to monitor the quality of the oil during frying.
This can be done through a simple home-based activity
· When in doubt after frying, dip a pH strip also known as the litmus paper strips in the oil.
· If you notice the strip changing its color to orange, then the oil is not good for consumption.
· Oil to be disposed of if there is an appearance of blue-grey smoke and slimy oil consistency.
For black sediments in the oil, you can extract them by squeezing half cut lemon into the oil which easily gets stuck on to the black sediments.
In order to be more economical in usage and to avoid such wastage, the following pointers/ suggestions can be followed:
Used Cooking Oil (UCO) can be used for making curries and sautéing purposes. UCO should be consumed in a day or two. It should not be stored for a longer time as the rate of deterioration is higher in used oil. Use oil which has a higher smoking point. The smoking point is a point at which the oil starts to degrade or break down. Higher the smoking point, the cooking oil will last better under high temperatures. For instance, sunflowers, vegetables, corn or canola oils can be used for oil-smoking points that are efficient. But, only very few oils have good smoking points that can handle the cooking. The remaining leftover can be stored and collected every month and given to railways, motor repair shops.
