Dr Anbarasu Mohanraj's Dairy : Perils of Re-use of Cooking Oil

Is your Samosa/Bajji from your favourite shop, heart healthy.
Imagine an Indian street food without oil. It’s impossible. You get your favourite samosa or Bajji in the shop next to your office at Rs 10/-. How on earth is it possible when you know how costly cooking oil is when your buy it for your house-hold use?

Indians have no clue of what we eat.
Food Safely and Standard Authority of India (FSSAI) recommends re-heating of cooking oil not more than 4 times or the Total Polar Compound reaches not more than 25. Cooking vegetable oil has a lower smoke point.
Government figures quote that 60% of cooking oil in food industry is re-cycled. That means, used cooking oil from branded hotels and outlets get re-routed to street shops at a throw away price. The oil which is sold at dirt price to the street vendors has been already boiled multiple times in the branded outlet. The street vendor who buys it, is going to boil it an umpteen times more.
In reality 80% of cooking oil by the street vendors is re-cycled.
Perils of repeated reheating of cooking oils :
1.Increase in Trans fat.
2.Increases free fatty acids and radicals.
3.Increased monoglycerides, diglycerides and triglycerides.
4.Alters Poly Unsaturated Fatty Acids (PUFA)
5.Increased toxic Malondialdehyde.
What are the health hazards:
1.Increase in Bad cholesterol (Heart attacks & stroke)
2.Increased blood pressure
3.Increase in blood sugars (Diabetes)
4.Increase in creatinine (Kidney failure)
5.Increase in malignancies (Cancer)
So next time you junk on the cheap samosa or bajji next to your office please beware.
Once in a while is fine, but please don’t make it a routine. It’s not a bad idea to peep into the frying pan once in a while.
No wonder India is becoming the world hub of diabetes, heart attacks in young and in cancer as well.
N.B: This post is not against street food or street vendors, It's to create awareness of hazards of repeated boiling of cooking oil.

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