Why you should not reheat cooking oil. My surgeon brother in law told me this years ago.

I had 4 in laws who were medical doctors= 2 couples.

1st couple--patholgist & radiologist.

2d couple --FRCS surgeon and wife who never practiced.

AI Overview

Reheating cooking oil, especially for deep frying, can be detrimental to your health due to the formation of harmful compounds and the degradation of the oil's quality. Repeatedly heating oil can lead to the development of rancidity, free radicals, and carcinogenic substances, all of which pose potential health risks. Here's a more detailed explanation:

Rancidity:

Reheating oil can cause it to become rancid, meaning it develops an unpleasant taste and odor. This happens because the chemical structure of the oil degrades, leading to the formation of undesirable byproducts.

Free Radicals:

When oil is heated, it can break down and produce free radicals, which are unstable molecules that can damage cells and contribute to inflammation. Repeatedly heating oil increases the formation of these harmful compounds.

Carcinogenic Properties:

Some studies suggest that reheating oil can lead to the formation of carcinogenic substances, which are compounds that can potentially cause cancer.

Altered Fat Composition: Reheating oil can change its chemical structure, potentially increasing the levels of trans fats and other unhealthy components.

Loss of Nutrients:

Reheating oil can also degrade its nutritional value, meaning it loses some of its beneficial components, like antioxidants.

While it might seem convenient to reuse cooking oil, it's generally recommended to avoid reheating it, especially for deep frying. If you choose to reuse oil, do so sparingly and be mindful of the potential risks. Using fresh oil for each cooking session is the best way to minimize potential health hazards