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A prominent nutrition specialist, Dr. Darya Rosakova, has issued a stark warning regarding the health implications of utilizing unrefined cooking oils for frying purposes. According to the expert, exposing these specific types of oils to high thermal environments leads to the generation of highly carcinogenic compounds and hazardous trans fats. Consequently, regular consumption of foods prepared in this manner significantly elevates an individual's susceptibility to developing various forms of cancer as well as debilitating cardiovascular disorders.
Dr. Rosakova clarified the underlying chemical process, noting that unrefined oils retain numerous natural, heat-sensitive components. When these oils are subjected to temperatures surpassing their specific smoke points, these delicate elements undergo rapid oxidation and polymerization. This thermal degradation effectively transforms the once-natural oil into a reservoir of detrimental substances, characterized by visible burning, the emission of thick smoke, and the release of toxic airborne chemicals. To illustrate this vulnerability, she pointed out that unrefined sunflower oil completely loses its molecular stability once the temperature reaches 170 degrees Celsius. Therefore, making a habit of frying foods with such unstable fats inevitably precipitates severe long-term health complications.
The nutritionist further emphasized that the thermal breakdown of these oils leads to a significant accumulation of dangerous aldehydes, acrolein, and an array of other highly toxic sub-products. This biochemical accumulation directly triggers oncological risks and profoundly disrupts normal lipid metabolism within the human body. Furthermore, the harmful toxins generated during the combustion of the oil tend to gradually accumulate inside vital internal organs, which can subsequently induce chronic, systemic inflammation.
In discussing the broader impact on the human body, Dr. Rosakova mentioned that employing unstable oils can severely impair overall digestive functions, alter the natural flavor of the food, and drastically reduce its digestibility. She stressed that under no circumstances should cooking oil be reused for multiple frying sessions, as every single instance of reheating exponentially increases the concentration of toxic fats.
Ultimately, the medical expert strongly advised consumers to completely avoid frying with oils that possess high concentrations of polyunsaturated fatty acids, explicitly naming soybean oil, canola oil, corn oil, sesame oil, and pumpkin seed oil as hazardous choices for high-heat cooking. In contrast, she recommended utilizing refined and thoroughly deodorized oils that boast elevated smoke points of 180 degrees Celsius or higher, provided they are entirely free from synthetic additives. Among the safest alternatives for frying, she specifically highlighted refined versions of sunflower oil, olive oil, coconut oil, and peanut oil.
Source: Daily Beirut
