Reused Oil is a Silent Killer

Here is a simplified guide on why reusing frying oil is dangerous and what the food safety regulations mean for your health.

Why Reused Oil is a "Silent Killer"

Every time you reheat oil for frying, it breaks down and loses its natural antioxidants. This degradation creates Total Polar Compounds (TPC)—toxic by-products that are directly linked to several chronic diseases.

Long-Term Health Risks

Regular consumption of food cooked in reused oil is not just about a bad stomach; it has serious long-term consequences:

1. Heart Health: Increases "bad" cholesterol (LDL), leading to hypertension (high blood pressure), atherosclerosis (clogged arteries), and stroke.
2. Metabolic Disorders: Linked to a higher risk of Diabetes and Obesity.
3. Liver & Brain Health: Associated with liver damage and neurodegenerative diseases like Alzheimer’s.
4. Cancer: The formation of carcinogenic molecules like acrylamides and aldehydes during reheating can increase the risk of various cancers.

The "25% Rule": Understanding FSSAI Regulations

The Food Safety and Standards Authority of India (FSSAI) has strict rules to protect consumers, though they are often ignored by street vendors and even some households.

• The TPC Benchmark: FSSAI states that oil is unsafe for human consumption if its Total Polar Compounds (TPC) exceed 25%.
• The "No Topping" Rule: You should never "top up" used oil with fresh oil. This doesn't make the old oil safe; it simply contaminates the new oil instantly.
• Repurpose, Don't Reuse: FSSAI’s RUCO (Repurpose Used Cooking Oil) initiative encourages businesses to divert used oil for industrial purposes, like making biodiesel, rather than letting it re-enter the food chain.

Simple Habits for a Healthier Kitchen

Since measuring TPC levels at home is difficult without professional tools, follow these practical "thumb rules" to stay safe:

1. Avoid Reheating: Try to use only as much oil as you need for a single frying session.
2. The "Three-Use" Limit: FSSAI suggests that if you must reuse oil, do it no more than three times, and only if the oil hasn't changed color or become murky.
3. Watch for Warning Signs: Discard oil immediately if it:
• Turns dark or murky.
• Becomes thick or sticky.
• Starts giving off blue-grey smoke even at low heat.
4. Filter and Store: If you plan to reuse oil once (for a curry, for example), strain it through a coffee filter or fine cloth to remove food particles that speed up spoilage.
5. Avoid "The Street Fry": Be cautious of roadside snacks where oil is often kept boiling for hours or days—this is where TPC levels are highest. Enforcement by FSSAI is poor.

- AI-assisted content