There is no doubt that, at the time of Cook with oil , tends to be much more beneficial from a nutritional point of view opt for oils such as for example olive oil , or sunflower oil (highlighting the first over the second, without a doubt).
The ideal is to consume the crude oil to take advantage of and enjoy all its nutritional benefits, although there are other alternatives such as frying foods or cooking them on the grill.
In these cases the most usual is to store the oil in a metallic and hermetic container, and then reuse it at another time. However, it is a mistake whose consequences in health are unknown to many people.
Is it adequate to reheat the oil? What are your risks?
It is a usual practice reheat the oil which, previously, has already been used to fry other foods. But what few people really know is that it is an unwise practice from both a nutritional and health point of view.
Why? When that oil is reheated, they are produced trans fatty acids , which among other aspects accelerate the blood coagulation process and predispose to suffer more heart attacks.
This overheating also causes the appearance of other harmful substances , since the existence of a very high temperature generates acrylamide , a substance toxic to the brain that also turns into one of the main carcinogens.
There are also oxidants, which cause the appearance of neurodegenerative diseases and favor aging.
And when those oils reheated with consumed in excess a fatty buildup in the liver occurs ( fatty liver , which may have a more serious consequence, as is the case with hepatic cirrhosis ), hypertension, obesity, and diabetes.
Why always choose raw oils?
Raw oils are much better nutritionally speaking because they contain all the essential nutrients they provide: they are rich in antioxidants (such as polyphenols and vitamin E), but they are eventually lost when the oil is heated.
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