The Hidden Cost: Why You Should Avoid Reusing Cooking Oil

Reusing oil seems economical, but it's a practice that poses significant health risks. Every time oil is heated—especially to high frying temperatures—its chemical structure changes, leading to the breakdown of healthy fatty acids and the formation of toxic compounds.

This advice is particularly crucial when using any oil, even high-quality cold-pressed oils.

1. Toxic Compound Formation

When oil is heated above its smoke point (or heated repeatedly), it breaks down into harmful substances:

• Free Radicals: Reusing oil generates massive amounts of harmful free radicals, which cause cellular damage and inflammation throughout the body.

• Trans Fats: The repeated, high-heat process can change the molecular structure of healthy fats, forming small amounts of unhealthy trans fats.

• Acrylamide: This potentially carcinogenic compound can form in starchy foods (like potatoes or pakoras) fried in old, degraded oil.

2. Nutrient Destruction and Oxidation

Your cold-pressed oils are naturally rich in beneficial compounds like Vitamin $\text{E}$ and polyphenols.

• Loss of Benefits: The first time you fry, some nutrients are lost. The second and third time, nearly all beneficial properties are destroyed, leaving behind a highly oxidized fat.

3. Lower Smoke Point and Rancidity

Each time oil is reused, its smoke point drops dramatically.

• Risk: The next time you use it, it will reach its smoke point faster, start smoking earlier, and degrade quicker, accelerating the formation of toxic breakdown products. The oil will also acquire a rancid, burnt flavor that compromises the taste of your food.

The Smart Way to Fry

If you must deep fry, use a fresh batch of oil (like your Cold-Pressed Groundnut Oil) and follow these steps:

• Fry in small batches to keep the oil temperature stable.

• Do not let the oil smoke intensely.

• Once done, discard the remaining used oil. Never mix used oil with fresh oil.