Ranjitha

Eating out? Be aware of the TPM factor!! The concern with fried foods, and eating out in general, is what kind of oil is being used!! With deep frying, if the oil isn’t regularly changed, it repeatedly gets reheated, leading to lot of health issues! 🔸Health risks of reusing cooking oil👇 🔹Increases inflammation 🔹Inflammation - the root cause of most diseases-obesity,heart disease&diabetes. 🔹High inflammation in the body can also reduce immunity and make you prone to infections. 🔹It increases LDL cholesterol & triglycerides 🔹Causes gut issues like - acidity 🔸 FSSAI guidelines According to FSSAI (Food Safety and Standards Authority of India) guidelines say the re-heating should be avoided and in case you have to reuse oil, a maximum of three times is permitted to avoid formation of trans-fat(this is for commercial kitchen) 🔸Smoke point Every oil has a different temperature at which it starts to break down and smoke- known as smoke point In general, higher the smoking point, more stable the oil on high temperature cooking Ghee, coconut oil, Groundnut oil are excellent for deep frying or long duration high temperature cooking 🔸 What is TPM? Total Polar Material (TPM) builds up in the oil during regular use and measuring these levels is one of the most reliable and accurate measures of oil quality and cleanliness of frying oil. Anything below 24-25 TPM is supposed to be safe for the body to handle it. There is some relief to put an end on the usage of reused oils in the eateries, hotels& food industry. 🔸 Conclusion Prefer more home-cooked food Home-cooked food is the most fresh and healthiest variety of food you can eat. Cooking food at home empowers you to decide what ingredients go in your food. Enjoy fried food at home once in a while, but eating them often outside is definately not advisable because of quality of oil that is used.