Vegetable oil: how much can I consume per day? Can I reuse it for frying?

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Podcast ‘Where do I eat from’ explains why we shouldn’t reuse oils in frying and details the differences between corn, soy and sunflower oils. CLICK ABOVE TO LISTEN Vegetable oils are used to add binding, flavor and crunch to foods. Nutritionist Manuela Jomori, from the Federal University of Santa Catarina (UFSC), explains that oils give our body energy and help transport vitamins through the bloodstream -as long as they are consumed in the correct amount: a maximum of three tablespoons a day . In this week’s podcast Where does my food come from, the nutritionist also warns of the risk of reusing oil in frying. 🎧 LISTEN (above) and, in the sequence, learn about the composition of soy, corn and sunflower oils: 🍳 Soybean oil It is the most produced and consumed in the country (production around 10 million tons/year); Contains polyunsaturated fatty acids, mainly omega-6; It is one of the most used in frying, cooking and to bind pasta. 🌽 Corn oil It has polyunsaturated essential fatty acids (omega-6), which help regulate blood cholesterol levels and blood pressure; Contains omega-9, important in the synthesis of hormones. 🌻 Sunflower oil Contains omega-6, fat that strengthens the immune system, prevents cardiovascular diseases and improves blood circulation; It is resistant to high temperatures. READ MORE: WHERE IT COMES FROM: watch the videos in the BOTULISM series: learn how to avoid a serious bacterial disease that can be found in canned foods SHRIMP: learn why food has a high potential for causing allergies Vegetable oil: learn about the differences between soy oils , corn and sunflower. Playback/JN LISTEN TO OTHER EPISODES:

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