The article emphasizes the health risks associated with consuming rancid oil, which can form harmful free radicals that damage cells. These free radicals arise from oxidized fat molecules when oil is exposed to oxygen. While an occasional ingestion may not be harmful, regular consumption heightens the risk of diseases such as Alzheimer's, diabetes, and cancer. Additionally, signs of spoilage include off taste, smell, and color. The article advises caution when cooking with oils known to release free radicals, particularly seed-based oils, and recommends following expiry dates to avoid spoilage.
If you accidentally consume expired oil once, it's unlikely to cause immediate damage. However, repeated consumption increases your risk of Alzheimer's, diabetes, and cancer.
When oil spoils, it forms free radicals on a molecular level, causing oxidative stress that can damage human cells.
Signs that oil has gone rancid include a bitter taste, off smell, and darker color - it's essential to learn these signs.
Certain oils release free radicals when heated past their smoke point. Seed-based oils like sunflower are especially high-risk.
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