Reusable Fat - Why Is It So Harmful?
Author: Alexander Bruni
Time for reading: ~1
minutes
Last Updated:
August 08, 2022
CHAPTERS (Table Of Contents)
Many people are tempted to use the fat in the kitchen more than once, but this is not a very useful choice.
Fat plays a major role in cooking. For this reason, many people are tempted to use it more than once. However, is it safe and can it lead to health problems?
The problem with reusing fat is that it can "create" free radicals that can lead to disease in the long run. According to experts, free radicals "attach" to healthy cells and subsequently lead to the development of various diseases.
These free radicals can be carcinogenic, which means they can cause cancer . It is also possible to develop atherosclerosis , resulting in increased levels of "bad" cholesterol, which blocks the arteries .
How many times can fat be used?
This cannot be determined with precision, as it depends on many factors, including its type, the time for which it was heated, as well as the purposes for which it was used, the food processed, and so on.
Although it is advisable to use fresh fat every time , it is not very practical. However, if used properly, the risk of dangerous effects resulting from subsequent use can be reduced. How can this be achieved?
- You must make sure that the fat after cooking or frying is cooled and then transferred to airtight containers, filtered through a strainer or cheesecloth. This will remove all food residues in it - they contribute to its spoilage;
- The fat should be checked each time before being used again, monitoring its color and density. If the color is dark and the texture is more sticky than usual, then it's time to replace the fat with a new one;
- Also, if, when heated, the fat starts to smoke more than expected, it must be replaced with a new one, as the used fat may have already "accumulated" toxic substances;
- It is also important to know that not all fats are the same. In general, not all decompose at high temperatures. Such are the fats of sunflower, soy, rice, peanuts, sesame.
Olive oil should only be used for flavoring salads, but not for cooking.