be poisoned
Oxidative rancidity or oxidative decomposition of oils and fats will produce propionaldehyde, which is a toxic small molecular aldehyde with a strong European style and can cause food poisoning after eating.
Stimulate gastrointestinal tract
The rancid oil has a strong stimulating effect on the gastrointestinal tract. Nausea, vomiting, abdominal pain, diarrhea and other uncomfortable symptoms will occur after eating, which will cause gastrointestinal bleeding in severe cases.
Hypoxia/anoxia
Toxic substances, such as peroxides produced by deteriorated oils and fats, convert hemoglobin divalent iron into hemoglobin trivalent iron, and its toxic effect makes hemoglobin lose its oxygen-carrying function, leading to hypoxia of the body and cyanosis of mucosa and skin.
Dyspnea; Respiratory distress; dyspnea; respiratory distress; breathing difficulties
Oxides of rancid substances have direct destructive effects on succinate oxidase, cytochrome oxidase and other important enzymes in human enzyme system, interfere with intracellular tricarboxylic acid circulation and oxidative phosphorylation, hinder intracellular energy metabolism, produce intracellular asphyxia, and make patients suffer from acute respiratory and circulatory failure.
Generally speaking, fried peanut oil in rural areas will be preserved for a long time, and it can be preserved for 1~2 years if it is properly preserved. However, bottled or bulk oil in supermarkets is mostly mixed with other oil components, and its shelf life is 18 months, which will accelerate its deterioration after opening. Therefore, it is best to eat it as soon as possible after opening, and it must not be eaten after expiration!