Repeated frying oil causes cancer
Scientific studies have confirmed that exposure oils to high temperatures during frying, especially food with no oil used to renew, as usually happens when the popular restaurants and for economic purposes .agar of the qualities of the oil where multiply fractions generated materials do not exist originally Kcad and aldehydes and other operating Kmenhtat cancerous or believed to be part of the direct causes of the occurrence of mutations and tumors.
The process repeated use of frying oil leads primarily to cause many cancers, and damage to the gastrointestinal tract and ulceration in the intestine, which is difficult to treat, and this damage appear immediately, but there cumulative damage, and this has been demonstrated in studies and medical research, the higher the oxidation was greater likelihood of carcinogenesis.
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