Cooking oil is a fundamental ingredient in our daily meals, but it is often surrounded by myths that can lead to misunderstandings about its effects on our health. Let’s debunk some of the most common myths about cooking oil.
Myth 1: Reusing Oil Causes No Health Issues
Many people reuse oil multiple times, regardless of its type or cooking purpose (frying, sautéing, etc.). However, reusing oil is not safe. Using the same oil repeatedly creates free radicals, which can increase the risk of cancer. Overheating and reheating oil also pose health risks, contributing to issues like acidity, heart disease, irritable throat, and Alzheimer’s disease.
Myth 2: Fats in Cooking Oil are Bad
The term “fat” often has a negative connotation, but fats are essential for a healthy diet. They are the building blocks of crucial hormones and provide a concentrated source of energy. Fats in our diet can be categorised as follows:
- Trans Fats: Harmful to health, often formed during repeated frying.
- Saturated Fats (SFA): Necessary in limited amounts.
- Monounsaturated Fats (MUFA) and Polyunsaturated Fats (PUFA): Essential fats that should be balanced in our diet.
Therefore, fats are not the enemy. Choosing the right types and amounts of fats is key to maintaining good health.
Myth 3: Using More Oil Makes Food Tastier
Another common belief is that more oil makes food tastier. In reality, using excessive oil can lead to overcooking and nutrient loss. Additionally, consuming food high in oil can raise cholesterol levels and increase the risk of health complications.
Myth 4: Traditional Cooking Oils Are Not Heart-Friendly
Research shows that traditional oils like ghee, mustard oil, and coconut oil can actually be better for heart health. These oils have been found to reduce the risk of acute heart disease, type 2 diabetes, and dyslipidemias more effectively than some of the newer heart-friendly oils.
Myth 5: Replacing Cooking Oil with Olive Oil Is Good for Health
While olive oil is praised for its heart health benefits and high omega-3 fatty acid content, it is not suitable for all cooking purposes. Olive oil has a low smoke point, meaning it breaks down at high temperatures and becomes less useful. Oils like coconut oil, groundnut oil, and mustard oil have higher smoke points, making them suitable for deep frying, shallow frying, and sautéing.
