Used cooking oil, or “minyak jelantah” in Indonesian, is oil that has been used multiple times for frying food and is then discarded. For the sake of our collective health and a better quality of life, we highly recommend using packaged cooking oil only 3 to 5 times for frying and then disposing of it, rather than reusing it.
By using packaged cooking oil up to only 3 to 5 times:
- Food retains a delicious, savory flavor.
- Nutritional value is preserved, promoting better health.
- We, our families, and future generations benefit from long-term health, with stronger immunity and lower health risks, ultimately leading to improved economic stability for families.
Using darkened cooking oil or continuously topping up the old used cooking oil with new cooking oil can have negative effects:
- Food loses its flavor, becomes less savory, and spoils more easily when stored.
- Nutritional content is destroyed, so the food no longer benefits our health.
- Consuming food fried in deteriorated oil over time may lead to cancer, diabetes, heart disease, stroke, and obesity.
When you decide to use cooking oil only 3 to 5 times, DON’T discard it carelessly:
- Pouring it down the sink can clog pipes.
- Throwing it into the sewer can block water flow.
- Disposing of it on land can damage the soil, block water absorption, and kill beneficial microbes.
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ID