Despite the fact that we have previously discussed the properties of olive oil, and we know that it is important to include oils in food research have found they can also harm us.
According to studies made in Spain, eating re-heated oil increases the risk of cancer, Alzheimer’s and Parkinson’s. as the conclusions to which has come after making a study of extended with olive oil and sunflower oil (considered to be of the more healthy), the Faculty of pharmacy of the University of the Basque country has ruled on their official website to reheat the oil for cooking produces a toxic molecules called aldehydes.
Aldehydes can contribute to the oxidation of the cells and therefore leads to the functions of the body begin to fail, which concludes that serious illnesses arise.
Oils that are showing more danger to be eaten reheated, curiously, are those who are rich in Omega-3 and Omega-6 which generate more than these substances toxic, so while sean oils that most eat, must be very careful and avoid reheat after you use them.
The warmed-over embodiment of oil occurs quite in restaurants, because since they are constantly meeting people, they do not have much time to change the oil used; the ideal is that if you think eating away from home, they opt for options that do not require being cooked by oil, but considering that each person must have control on what to eat or not to eatIt can also be eaten sporadically and try eating more often at home, because so you have better control over what you eat.
