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Message: <blockquote data-quote="imhotep" data-source="post: 29973671" data-attributes="member: 562115">Here's a snippet from a reply I made last week..."Scientifically, deep frying oils have to be stable. Oils with high smoke points are stable. The stability of an oil depends on how tightly packed the fatty acids in them are. The more tightly packed, the harder they are to break apart when heated.Otherwise they can breakdown and release free radicals that can cause cell damage. Polyunsaturated oils contain short-chain fatty acids and break apart more easily when heated,Studies have shown that both extra virgin olive oil and coconut oil were two of the most stable oils for deep frying. Olive oil can stand to about 6 hrs of heat at 180deg C while coconut oil had proven to be stable even after 8 hours of deep frying. Note that unrefined coconut oil contains more than 90% of saturated fat."Having said the above there are concerns about reusing oil over many times. Recent studies on mice has highlighted a potential link between long-term consumption of reused deep-fried oil and increased neurodegeneration. Mice on diets with reheated cooking oils exhibited significantly higher levels of neurodegeneration compared to rats consuming a standard diet.Repeated reheating of  oils, used for deep-frying, makes the oil becomes increasingly unstable, generating more toxins with each use. Harmful compounds such as trans fats, acrylamide, and aldehydes formation occurs.Also what's called AGEs (Advanced Glycation End Products) in reheated frying oils, are linked to chronic diseases, including neurogenerative diseases.Moreover, NAFLD (which is very common in the young in SL) is linked to these reheated oils.The list goes on and it's genereally said reheatin upto 3 times is safe but certainly not past double that amount. Take your pick. At our place no fried rice from any of the joints....</blockquote>

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