Fri Dec 05 12:36:48 UTC 2025: ## Summary:
Clinical nutritionist Juhi Agarwal is raising concerns about increasing health risks in Indian households due to the common practice of reusing cooking oil. She strongly advises against this practice.
News Article:
Nutritionist Warns of Health Risks from Reusing Cooking Oil in Indian Homes
[City, Date] – Clinical nutritionist Juhi Agarwal is sounding the alarm on a prevalent yet dangerous practice in many Indian households: reusing cooking oil. Agarwal warns that repeatedly heating and using the same oil can lead to a host of health problems and is urging families to abandon this habit.
“The practice of reusing cooking oil is a ticking time bomb,” says Agarwal. “Each time oil is reheated, it breaks down, forming harmful compounds that can contribute to heart disease, cancer, and other serious health issues.”
Agarwal explains that the breakdown process releases toxins like aldehydes and trans fats, which are detrimental to cardiovascular health. Furthermore, the color and viscosity of the oil change with each reuse, indicating significant degradation and increased health risks.
“While reusing oil might seem like a cost-saving measure, the long-term health consequences far outweigh any perceived benefits,” she emphasizes.
Agarwal recommends using fresh oil for each cooking session and advises against storing leftover oil for future use. She also suggests opting for oils with higher smoke points, such as rice bran oil or groundnut oil, as they are more stable at high temperatures.
“Prioritizing fresh oil is an investment in your family’s health. It’s a simple change that can have a profound impact on well-being,” Agarwal concludes. Consumers are urged to heed this warning and adopt healthier cooking practices to mitigate potential health risks.
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