Association Of Long-term Consumption Of Repeatedly Heated Mix Vegetable Oils In Different Doses And

[LLight]

Association of long-term consumption of repeatedly heated mix vegetable oils in different doses and hepatic toxicity through fat accumulation

Conclusions
These results conclude that consumption of thermally oxidized mix vegetable oils for longer duration can impair the liver function and destroy its histological structure significantly through fat accumulation and oxidative stress both in high as well as low doses.

 

[SOMO]

Everytime I eat at a restaurant I get acne.

It's because they reuse their shitty oil over and over and over.

And that includes the fancy expensive restaurants.

 

[shepherdgirl]

What about saturated oils?

 

[LLight]

A purely saturated fat reheated repeatedly would be far less dangerous.

But I guess there is a point where even saturated fatty acids can be damaged.

 

[milkboi]

Everytime I eat at a restaurant I get acne.

It's because they reuse their shitty oil over and over and over.

And that includes the fancy expensive restaurants.

I wonder if the really fancy restaurants, where you spend 1k+ in one evening, do that. Probably not.

 

[SOMO]

I wonder if the really fancy restaurants, where you spend 1k+ in one evening, do that. Probably not.

The fancy restaurants still use vegetable oil.
BEST CASE SCENARIO, they may use bulk Olive Oil or Butter, which are still not ideal.

1. Olive Oil is MUFA, so it is relatively heat stable, but still has some PUFA.
2. The beneficial polyphenol compounds in OO are destroyed by cooking.

3. Butter is easily destroyed by cooking (as evidenced by the fact that butter BURNS).
4. The cholesterol in butter is prone to oxidation, even if the fatty acids aren't.
5. The oxidized cholesterol forms Oxysterols, which ARE implicated in atherosclerosis/heart disease, unlike regular cholesterol.

 

[shepherdgirl]

How would refined CO be for frying over and over? Of course hydrogenated oil would be best, but it's very expensive.