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The main danger from cooking oils comes from trans fats which are far more worrisome than saturated fats and carry coronary risks. That’s why experts believe that people must be encouraged to avoid or throw away reheated oils which are just not good for the body. “Whether you’re frying, sautéing or dressing a salad, you’ve a choice at home. The concern with fried foods, and eating out in general, is what kind of oil is being used and how. With deep fries, if the oil isn’t regularly changed, it repeated gets reheated and trans fats are created. These can produce inflammation in the body. Unhealthy oils reduce high density lipoprotein (HDL) and increase low density lipoprotein (LDL) and triglycerides. Such changes are clearly associated with excess risk of cardiovascular diseases (CVD) type 2 diabetes and contributes to the breakdown of cell membranes,”
स्थानीय सिविल अस्पताल स्थित फूड सेफ्टी विभाग में तैनात फूड सेफ्टी अफसर को खुद के खिलाफ की गई शिकायतों की प्रतियां लेने के लिए आरटीआइ का सहारा लेना पड़ा...
Times of India
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