Confused about whether to reuse cooking oil or not? Unravel the mystery and learn about the real impact on your health.

Can you imagine a kitchen without oil? Most recipes use oil as the basis; in fact, it is the first ingredient that kickstarts the entire cooking process. Whether we're sauteing vegetables or frying pakodas, oil plays a crucial role in cooking and enhancing the taste and texture of our dishes. While oil is absorbed in the foods while cooking, the frying method leaves us with unused oil. In many Indian households, it is a common practice to save leftover oil from frying pakoda, samosas or pooris for later use. This recycled oil is often used for deep-frying again, but some people also use it for tempering, sauteing ingredients for other recipes or preparing paranthas. However, the safety and health implications of reusing cooking oil have raised concerns. Is it safe to reuse the oil left from the previous frying session? Let's find out.

The Impact of Reusing Cooking Oil

According to the book "Diet & Nutrition, A Holistic Approach," the process of overheating or reusing oil leads to changes in its fats, causing polymerisation. This alters the structure of the fat molecules and forms new compounds that are less beneficial to the body. In some cases, these compounds can even be harmful.

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