The oil used for frying food should not be reused because its reuse increases the formation of acrolein, a substance that increases the risk of diseases such as intestinal irritation and cancer. In case of repeated frying, special precautions should be taken to reduce acrolein production..
Acrolein formation occurs when the oil is subjected to very high temperatures, as fat changes and loses its quality, this degradation occurs even with the most beneficial oils for health, such as olive oil and fish oils.
- Here are some precautions to take during the frying process to reduce the decomposition of the oil.
- Increase its shelf life and reduce the formation of toxic substances for health:.
Fryers / pans / pans should have rounded corners, as this facilitates cleaning and prevents the accumulation of leftover food and oil.
The time of use of the oil depends on the amount of frying, the temperature the oil reaches and the heating time. Signs that the oil should be discarded are:
Even carefully when frying, this process adds fat to food and forms substances harmful to health, avoiding ingesting fried foods and giving preference to grilled or baked foods.
Olive oil is the ideal fat to put in salads and finish culinary preparations, so here’s how to choose a good olive oil.
Watch the video below as well and see what is the best eye to cook and health tips so as not to harm your health: