The oil used for frying and cooking

What is your question or point of discussion? Presently I only see some statements or observations, but no clear question or discussion point.

Any type of oil used in frying and taste in short very healthy healthy and excellent

Dear Pro.Aysar Al-Dbow

I did not understand your question clearly, however I get your point.

Cooking oils contains fatty acids and antioxidants. Overheating/frying cause formation of lipid peroxides and aldehydes that contribute to cancer.

In India,we prefer several oils including mustard oil, groundnut oil for cooking and frying. It is advisable to use the oil only once after frying.We should not use the fried oil second time from health point of view.It is important to note that unrefined oils are better than refined ones. I always teach in food safety that oil after frying or cooking should not be reused as it will have bad effect on our health. In our family,we are using mainly unrefined mustard oil and rarely,groundnut oil for cooking and frying.By the kind blessing of God,we are having good health.

Prof.Dr.Mahendra Pal

Ex-Professor of Vet.Public Health (UNDP)

Thank you Mahendra Pal

very much for this wonderful illustration

Thank you so much for all