REHEATING OF OIL PRODUCES TOXINS-- It has been clearly mentioned in Ayurveda text that oil and food must not be reheated. Reheating of oil creates more oxidation and if consumed may create more oxidative stress creating more free radicals. Oxidative rancidity occurs when fatty acids are exposed to oxygen in the presence of heat or light, resulting in the formation of hydroperoxide compounds. These hydroperoxides in turn form aldehyde molecules. Oxygenated aldehydes are toxic compounds that cause oxidative stress in the cells of body and may increase the risk of degenerative illness and artherosclerotic disease. Hydroperoxide fatty acids may also have a detrimental effect on the fat-soluble vitamins A and E. Thermally oxidized fat generates toxic lipid peroxidation products that would induce oxidative stress in animals. Degree of saturation of oil is an important factor determining the quality of cooking oils. Unsaturated fatty acids are more susceptible to lipid oxidation than saturated fatty acids and for this reason they are good source of free radicals.
Posted on: Sat, 19 Apr 2014 16:51:47 +0000
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