Cooking oil is one of the indispensable condiments in the kitchen. Usually, the oil we buy is in large barrels, so many people choose to use oil cans to divide them, which is more convenient to use and can more accurately control the amount of oil used.
If this small oil pot is used incorrectly, it can become an invisible threat to health. Most people do not have the habit of cleaning the oil pot, and often pour in new oil directly after a small pot is used up and continue to use it. This practice, over time, may pose a risk of causing cancer.
The oil pot should be cleaned frequently, otherwise there may be a risk of cancer
Many people think that cooking oil does not oxidize rancidity, which is a misconception. In fact, oxidative rancidity of edible oils is a frequent occurrence, even a pervasive occurrence. The oil in the oil pot is easy to oxidize, for example, if the oil pot is used for a long time, or the oil pot is not cleaned for a long time, the new oil is poured directly into the oxidized oil, and the new oil will also be "polluted" and become a "risk factor".
Oxidation of oils and fats destroys essential fatty acids and vitamin E in oils, and produces free radicals that are harmful to the human body, accelerating the aging of the human body. Consuming cooking oil that has gone bad may cause food poisoning, nausea, vomiting, abdominal pain, diarrhea and other symptoms.
Moreover, rancid oil produces a lot of smoke and pungent odors when heated, and may even produce a substance called epoxypropionaldehyde, which increases the risk of cancer.
Experiments have shown that more than 280 mg of epoxypropionaldehyde can grow tumors in mice if they are injected subcutaneously every year.
Cooking oil that has been rancid will have a "hala smell", and if the oil has this smell, it should not be consumed again. Temperature, air, moisture and light are the main causes of oxidative rancidity in edible oils.
Causes of rancidity in edible oils
In general, as the temperature increases, so does the possibility of oxidation of the oil. Studies have shown that for every 10°C increase in temperature, the rate at which fats and oils deteriorate roughly doubles.
Many people like to keep the oil pot near the stove so that they can access it at any time, which is convenient. In high-temperature environments, edible oils are more susceptible to oxidation.
For example, a large vat of oil is placed under the cooktop, which accelerates its deterioration due to the high temperature. Also, in order to save oil, some people will reheat the cooking oil repeatedly, which is also incorrect behavior. Repeated heating of cooking oil may produce carcinogens, so it is recommended to wash the pots and pans after each stir-fry.
Water also promotes rancidity of oils, which not only hydrolyzes fats, but may also contribute to the growth of certain derivatives, and the enzymes produced in these processes accelerate the deterioration of oils.
The ultraviolet rays in the sunlight can promote the activation of oxygen and the generation of free radicals in oils, thereby accelerating the oxidative rancidity process of oils. Therefore, in order to keep the cooking oil fresh, it should be avoided from direct exposure to light.
In this way, the oil storage is healthy
In order to use oil healthily, we not only need to control the daily intake of cooking oil not to exceed 25 ml, but also reduce the rancidity and oxidation of cooking oil unconsciously.
01
Wash regularly
It is recommended to clean the commonly used oil pot regularly, at least once a month, and at the same time the amount of oil should not be too much, and the oil in the oil pot should be kept at the amount that can be used up within a week.
Effective Cleaning Tips:
Pour the rice water into the oil pot first, seal it and shake it vigorously to remove most of the oil stains. After pouring the rice water, mix the egg shell and white vinegar into the oil pot and shake it again, so that after two repetitions, the oil stains in the oil pot are usually completely removed. After that, simply rinse the oil pot with clean water to complete the cleaning. Baking soda and flour also have the effect of removing oil stains and can be used as a substitute.
Tips: The cleaned container should be thoroughly dried before use, and the oil pot should be replaced regularly to maintain the quality of the cooking oil.
02
Oil pot material
Regarding the choice of oil pot material, in order to prevent oxidation of the oil, it is recommended to use dark glass or ceramic utensils with good stability. Avoid using plastic oil cans, as cooking oil may dissolve plasticizers, especially at high temperatures, which can pose a threat to human health.
Similarly, it is not recommended to use metal oil pots to store oil, as metal ions promote the oxidation process of the oil.
03
The lid of the oil drum or oil jug is tightly closed
When storing oil, make sure the lid of the oil drum or oil jug is tightly closed to prevent the oil from coming into contact with the air. At the same time, the oil should be kept away from the stove and sunlight to keep the oil stable.
A little trick when using a vat of cooking oil is to add some vitamin E, an antioxidant that not only boosts the nutrients in the oil, but also helps reduce the production of undesirable substances such as aldehydes and ketones.
Way:
Open 1 to 2 capsules of vitamin E, squeeze the contents into a drum of oil, and shake well. Vitamin E is fat-soluble and mixes well with oil. When doing this, to reduce the contact of vitamin E with air and avoid oxidation, the oil drum should be quickly sealed and gently shaken.
In general, the opened cooking oil should be used up within 3 months as much as possible. Therefore, it is wise to choose a drum oil that suits the needs of the family and has the right capacity.
Source: Health Talk