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The main danger from cooking oils comes from trans fats which are far more worrisome than saturated fats and carry coronary risks. That’s why experts believe that people must be encouraged to avoid or throw away reheated oils which are just not good for the body. “Whether you’re frying, sautéing or dressing a salad, you’ve a choice at home. The concern with fried foods, and eating out in general, is what kind of oil is being used and how. With deep fries, if the oil isn’t regularly changed, it repeated gets reheated and trans fats are created. These can produce inflammation in the body. Unhealthy oils reduce high density lipoprotein (HDL) and increase low density lipoprotein (LDL) and triglycerides. Such changes are clearly associated with excess risk of cardiovascular diseases (CVD) type 2 diabetes and contributes to the breakdown of cell membranes,”
Eight food samples collected by the Health Department last month have failed to meet quality standards. As per the report, six food samples were decla...
Times of India
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