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Chapter 135 Don't put the oil bottle on the stove

For the sake of convenience, many people are used to putting the oil bottle next to the stove, so that they can be easily obtained when cooking.But in doing so, it is easy to make the cooking oil go bad.

Under the action of sunlight, oxygen, moisture, etc., edible oil will be decomposed into diglyceride, monoglyceride and related fatty acids. This process is also called rancidity of oil.The temperature next to the stove is high. If the oil bottle is left there for a long time, the smoky high-temperature environment will accelerate the rancidity process of the edible oil and reduce the quality of the oil.

If such oil is consumed for a long time, the nutrients needed by the human body will not be supplemented, and harmful substances will accumulate in large quantities, resulting in the "accumulation poisoning effect".Oil rancidity products can damage various enzymes in the human body, affect normal metabolism, and may even cause liver enlargement and growth and development disorders.Therefore, it is best to put the oil bottle away from the stove.By the same token, oil bottles exposed to direct sunlight for a long time are also prone to problems.

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To identify whether the oil has deteriorated, you can pour the oil into a pot and heat it. Good quality oil should have no sound, no foam, and less oily smoke; oil with loud noise and more foam is of poor quality, contains moisture, and has many impurities, so it is not suitable for storage.If there is a bitter, spicy and choking smell, it means that the oil has become rancid and cannot be eaten.

(End of this chapter)