The Hidden Toxins in Everyday Cooking Oils You Probably Don’t Know About

Most cooking oils look clean and “safe.” But behind that crystal-clear bottle, certain processes can create contaminants you won’t see—or taste. If you cook daily, understanding the toxins in cooking oils will help you protect your family and choose better oils without giving up your favorite foods.

How refining can create by-products

Modern refining uses very high temperatures to neutralize flavor, color, and odors. That’s why many refined oils have a long shelf life and a neutral taste. The trade-off? Heat-driven reactions in processed oils can generate 3-MCPD and glycidyl esters—contaminants that regulators watch closely. In 2016, EFSA set a tolerable daily intake for 3-MCPD and flagged glycidyl esters because they can release glycidol, a genotoxic carcinogen. Minimizing exposure is recommended, especially for frequent oil users.

What happens when you repeatedly heat oil

At high heat—especially when frying for long or reusing oil—oils can form toxic aldehydes such as 4-hydroxynonenal (HNE) and acrolein. These reactive compounds are associated with oxidative stress and may contribute to long-term health risks; the more you overheat or reuse, the higher the aldehyde load.

The Indian rule on reused oil: TPC matters

FSSAI tells restaurants and vendors to monitor Total Polar Compounds (TPC)—an indicator of oil breakdown—and to stop using oil once TPC exceeds 25%. The RUCO program also channels used cooking oil towards biodiesel so it doesn’t re-enter the food chain. At home you won’t measure TPC, but the principle stands: avoid repeated reuse.

What about solvent extraction?

Many refined oils are extracted with hexane, a common food-grade solvent. Regulators set very low residue limits (e.g., 1 mg/kg in the EU), and EFSA is currently re-evaluating hexane’s safety in food extraction. While typical residues are low, some consumers prefer to avoid solvents entirely—one reason cold-pressed oils are growing fast.

Good news: India’s 2% trans-fat cap

Industrial trans fats—a separate but related risk—are now limited to ≤2% in fats, oils, and food products in India. This is a big public-health win, but it doesn’t address aldehydes or contaminants from overheating and reuse—those still depend on how you cook and which oil you buy.

Safer swaps that still taste great

• Switch your base oil: Try cold-pressed (wood-pressed/Lakdi Ghana) groundnut, sesame, or coconut. These are extracted without high heat or solvents, retaining natural antioxidants and flavor.

• Cook at sensible heat: Keep oil below its smoke point; avoid long frying sessions for the same batch of oil.

• Limit reuse: If you must reuse, do it once, strain out crumbs, and blend with a portion of fresh oil—then discard responsibly. Follow the spirit of the TPC ≤25% guideline.

• Store smart: Keep bottles sealed, away from light/heat, to slow oxidation.

• Buy trustworthy brands: Look for batch transparency and traditional extraction methods.

Why Arkka Oils (especially if you’re in Pune)

Arkka’s cold-pressed, wood-pressed (Lakdi Ghana) range—groundnut, sesame, coconut—is extracted without solvents or high heat. That means fewer refining-related contaminants, rich natural antioxidants, and flavors that work beautifully for Indian cooking—from tadkas to shallow fries. Pune customers get fast delivery and fresh batches year-round.

Ready to switch? Explore Arkka’s cold-pressed, wood-pressed (Lakdi Ghana) oils in Pune—groundnut, sesame, coconut—freshly extracted, chemical-free, and flavor-rich. Order online for doorstep delivery.

Groundnut Oil - 1 Litre

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