Re-using cooking oil pose many serious health hazards.
* Oils such as grape seed, avocado, olive and flaxseed have very low smoke points. So, when you reheat them, they become rancid. * And for canola, corn, soybean and sunflower oils , a recent study found that a toxin called 4-hydroxy-trans-2-nonenal (HNE) forms when they are reheated. HNE is a toxic substance that has been associated with an increased risk of stroke, atherosclerosis, elevated levels of LDL cholesterol (the "bad" cholesterol), Alzheimer's, Parkinson's, and various liver diseases.
Using fresh oil every time you cook is the healthiest option and never eat anything deep-fried at restaurants.
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