date:Feb 19, 2013
hat is wrong with oxidised products? Oxidised products are carcinogenic and toxic. This is the reason why oils that contain a high proportion of linolenic acid (3 double bonds) are seldom suited for frying. This is also the reason why nutritionists will advice you against reheating the oil again and again.
Contrary to what is being touted, no vegetable oil contains cholesterol. So, if someone is claiming that their cooking oil contains no cholesterol, he is saying that for the entire vegetable