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From Kitchen to Liver: The Dark Side of Excess Seed Oil Consumption
Excessive or improper use of seed oils used in Indian kitchens can harm the liver. They contain high amounts of omega-6 fatty acids, and the toxic compounds formed by repeated heating increase the risk of fatty liver. To protect your liver, limit your use of oil, avoid reheating, and avoid fried foods.
Mustard oil, peanut oil, and sunflower oil are usually used in our homes for tempering and frying food. Our food is not complete without these oils in Indian homes. But have you ever thought that these oils used in our regular food can harm our liver? Yes, recent research indicates that the excessive and improper use of these oils may result in serious liver diseases.
Seed oils are oils extracted from plant seeds. These include mustard oil, sunflower oil, peanut oil, and soybean oil. These contain high levels of omega-6 fatty acids. While they are necessary in the body, problems occur when the level of omega-6 in the diet is more than that of omega-3.
The liver breaks down fat and controls cholesterol in our bodies. When we eat too much refined seed oil or fried food, fat accumulates in the liver cells, increasing the risk of fatty liver disease.
We often reheat leftover oil in a pan and reuse it, which is extremely harmful. Repeatedly reheating oil at high temperatures creates toxic compounds like aldehydes and oxidized fats.
