Tag: Oil degradation

According to research, olive oil can lose a significant portion of its polyphenol content within a year, highlighting the critical role of proper storage in determining how long polyphenols last in olive oil and preserving its health-boosting properties.

According to the Food Safety and Standards Authority of India (FSSAI), vegetable oil becomes unfit for consumption once its Total Polar Compounds (TPC) exceed 25% due to repeated frying. Reusing oil is a common practice, but it's important to understand why you shouldn't reuse oil too many times to prevent health problems and culinary mishaps.

According to the Indian Council of Medical Research, repeatedly heating cooking oil may increase the risk of cardiovascular diseases and cancer. The practice of reusing cooking oil is common in both households and commercial establishments, but understanding the chemical changes that occur during reheating is critical for your health.

According to manufacturers, pure MCT oil has a shelf life of up to two years when unopened, but the story changes dramatically for infusions. So, does infused MCT oil lose potency over time? Yes, it does, and the rate depends on several critical factors.

According to the World Health Organization, cooking methods significantly impact the nutritional value of food. The question, "Is deep frying a healthy cooking method?", is often met with mixed opinions, yet the science clearly indicates it is one of the least healthy preparation methods due to fat absorption, high temperatures, and chemical byproducts.

Studies suggest that consuming food cooked in degraded oil can increase the risk of chronic illnesses, including heart disease and cancer. This is just one of the serious consequences of what happens if you overuse cooking oil, a common but dangerous kitchen practice.

According to the National Fire Protection Association, deep fryer fires cause millions of dollars in property damage and numerous injuries each year. However, the dangers of deep frying extend far beyond the kitchen, impacting both your immediate safety and long-term health in profound ways.

According to the World Health Organization, cardiovascular disease (CVD) is the leading global cause of death, and diet—specifically the consumption of heated oils—is a contributing factor. But why is heated oil bad for you? The process of heating cooking oil, especially repeatedly, triggers complex chemical reactions that transform healthy fats into harmful compounds, significantly impacting your well-being.

According to scientific studies, heating cooking oil, especially repeatedly, causes chemical changes that can lead to the formation of toxic compounds harmful to health. This practice has drawn increasing attention from researchers and health professionals worldwide.