thin king

Hello,

Free radicals and antioxidants.

Free radicals are not so called because they come free.
They are also not so nice when they get into our body,
because they will cost us a lot then, health wise.

Free radicals destroy our body cells. They roam about
in our body, hunting for electrons from the body cells,
creating a vicious cycle in the process. Antioxidants are
their pacifiers, these give them the electrons and stop
their wild act.

Bad food give us the free radicals, while vitamins supply
the antioxidants.

We all love our multiplicity of breakfast fares. From our
multi-racial, multi-cultural, multi-culinery society, we
have yewcharkuey, humchinpeng, butterfly, sesameballs,
currypuffs, chweekuey, peanutcrisps, kropoh, vaidey,
doughnut, chaitowkuey, pietee, not to mention anything
that is not deep fried. These are only the more popular
and common ones.

But alas, some of them are the buses for the free radicals.
So watch out how they are fried, especially the oil that is
used. Oils that go into these food, used and get eaten are
okay; but the oils that are retained and reused are highly
suspect.

I used to love yewcharkuey, sesameballs, kropoh, vaidey
and humchinpeng; but having been advised I now always
take a peek at the colour of the oil that these goodies are
fried in.

We know the colour of coffee; but the colour of the oils
that are being used in frying these goodies, do they look
like that of oil. Most times they look like engine oils due
for a change, urgh ?

The oils used at the hawker stalls, at the pasar malam
and the food courts are open to us to see. Those used in
factories in Singapore, who can tell. Food inspectors
check for hygiene and cleanliness but not quality, grading
them A B C or D. And those oils used in the factories in
our neighbouring countries, we can only guess.

One question for an answer - do the users dump their
used oils; or if they do, how and where do they dump
these spoiled oils ?

Beware of rancid oil always !

Have a nice day.
Ronald