What You Should Know About Excessive Consumption Of Re Using Cooking Oils (Expert Reveals)

Date: 17-08-2020 9:02 pm (5 months ago) | Author: onuigbo felicia
- at 17-08-2020 09:02 PM (5 months ago)
(f)

Fats and oils are made up of blocks of fatty acids. Many of us consume various kinds of fatty acids without realizing the amount that is required or when it is in excess.

Fatty acids are of various types and among them, the saturated fatty acids are the least healthy because they increase low-density lipoprotein (LDL) cholesterol levels in the body. The LDL cholesterol is referred to as the ‘bad cholesterol because its accumulation in the blood can lead to atherosclerosis and thrombosis, both of which are the basis of heart attacks and strokes.

Excessive consumption of oil even when it is not of the saturated variety is very harmful to human health and it can increase an individual’s risk for thrombosis (blood clotting in the arteries).

Many of us repeat the use of our cooking oil to fry plantains, fish, yam, chicken etc till it darkens. Some of us even go as far as sieving the already darkened oil and continuing its use. This is harmful to health in every respect.

Reheating and reusing oils can oxidise the fat in our cooking oil, resulting in an increase in bad cholesterol and damage to our blood vessels. Research has also made it clear that reusing oils can bring about the formation of harmful toxins that have been linked to the development of cancer in individuals. We should therefore run away from and avoid reusing or reheating oil.

Although monounsaturated and polyunsaturated fatty acid types are considered as the good types and the saturated fatty acid considered bad, blending our oils is much better than taking a single variety. This is because taking oils containing excess polyunsaturated fat can lower both LDL and HDL cholesterol.

Saturated fatty acid sources include coconut oil, palm oil, and cocoa butter. Monounsaturated fatty acid sources include olive, groundnut, and mustard oils. Polyunsaturated fatty acid sources include canola oil, soya bean, corn oil and mainly vegetable oils.

Blending an oil with more of monounsaturated fatty acid with an oil with more of polyunsaturated fatty acid is an healthy option because it decreases LDL cholesterol in the blood and increases HDL cholesterol thereby improving heart and overall health conditions.

Posted: at 17-08-2020 09:02 PM (5 months ago) | Hero