New Cooking Oil Minimizes Cancer And Cardiovascular Disease Risks

cooking-oilA new cooking oil formulated using natural herbal extracts is not only capable of reducing oil absorption in cooking and can be used repeatedly for at least 80 times but it is also found to minimize risks of getting cancer and cardiovascular disease.

Invented by Professor Suhaila and researchers at the University of Putra Malaysia, the cooking oil is scientifically defined using main ingredients of palm oil and Rutaceae herb. These ingredients also reduce oil absorption in fried cooking up to 85 percent.


Named AFDHA, the cooking oil is based on five main concepts of oil production:

  • It contains a powerful, natural antioxidant edible herbs extract.

  • It is free of trans-fats, synthetics and cholesterol.

  • It decreases wastage and spoilage.

  • It has health benefits.

  • Its anti-oil is absorbed in food and lengthens oil life and usage.

"Extracts from Rutaceae herb serve as a natural antioxidant that prevents cooking oil from damage, Suhaila said. "Besides, wastage can be avoided through the use of cooking oil for 80 times, without affecting one's health. Another plus point of this product is that it is rich in high antioxidant, has antibacterial properties and antihistamine to enhance crunchiness, taste and quality of fried foods to prevent damage to the oil whether in cooking or keeping and poses less health risks. AFDHAL oil can be used for all types of cooking oils by applying 15 millimeter (ml) or one big spoonful to 150 ml or half a cup of cooking oil."

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