We all love the convenience of ordering food online or grabbing a quick snack from our favourite restaurants. But what if the oil used to fry those foods could silently harm your body? Health educators and nutrition experts are raising alarms about the dangers of reused frying oil. One viral video by health educator Prashant Desai from Stanford School of Medicine has sparked conversations across social media and health forums.
Why Reused Frying Oil is Dangerous
Prashant Desai explains, “The worst oil in the world is reused frying oil. Friends, you might think you’re saving a little money by reusing it, but in reality, you’re not saving at all. The illnesses caused by it will cost you far more.” According to him, restaurants and food delivery services often reuse oil multiple times to cut costs and increase profits.
When frying oil is reused, its smoke point changes. This causes the formation of harmful substances such as free radicals and trans fats. Both of these compounds can increase inflammation in the body. Desai warns, “Once inflammation rises, it can accelerate any disease – whether it’s a heart attack, stroke or cancer.”
How Frying Oil Affects Your Health
According to a study published in the Journal of Food Science and Technology, repeatedly heating oil produces toxic compounds that damage cells and DNA. Trans fats formed during this process are linked to higher cholesterol levels, clogged arteries and an increased risk of cardiovascular disease. Free radicals generated in overheated oil can trigger oxidative stress, which contributes to cancer and other chronic diseases.
Practical Tips To Protect Yourself
The easiest way to avoid the harmful effects of reused frying oil is to eat out less. Desai advises, “Do anything you want, but never put it into your body.” Preparing meals at home using fresh oil or steaming, boiling and grilling food instead of deep frying can significantly reduce health risks.
It’s also helpful to choose restaurants carefully. Some establishments are more transparent about their cooking practices. According to Harvard Health, foods fried in fresh oil at lower temperatures are safer than items cooked repeatedly in overheated oil.
