Beyond Oil Ltd, a food-tech innovation company dedicated to extending the life of frying oil, reducing costs and waste, recently announced the release of a comprehensive health report conducted by renowned scientist Professor Nissim Garti of the Hebrew University of Jerusalem. The Health Report examines the health risks associated with the repeated use of frying oil and the potential health benefits of Beyond Oil's innovative technology.
Health Risks of Frying Oil – Including Cancer
The Health Report explains that prolonged use of frying oil can lead to the formation of carcinogenic substances such as polycyclic aromatic hydrocarbons (PAH) and acrylamide in fried food. These compounds have been linked to several types of cancer and pose a significant health risk to consumers.
Observed Health Impacts of the Beyond Oil Product
In a series of experiments conducted at a restaurant in Israel, Professor Garti observed that all major PAH compounds were detected in the untreated oil after four days of continuous frying. However, when the oil was treated with the Beyond Oil Product during the four days of frying, all PAH compounds were undetectable. Similarly, acrylamide levels were significantly reduced to non-detectable levels when treated with the Beyond Oil Product.
The Health Report also confirmed that the Beyond Oil Product significantly reduces other soluble impurities formed during the frying process, such as free fatty acids (FFA) and total polar minerals (TPM). By reducing these compounds in frying oil, the Health Report concludes that the Beyond Oil Product represents a global breakthrough technological revolution in the world of frying oils.
Implications for the Food Industry and Consumers
Professor Nissim Garti states that adopting Beyond Oil's innovative solution will enable restaurants, food producers, and other food manufacturers to offer safer and healthier food to their customers. This will reduce the risk of severe diseases and improve the general health of the population.
Jonathan Or, CEO and Co-founder of Beyond Oil, expressed his delight in having the health benefits of their innovative product validated by a leading professor in food science and chemistry. As Beyond Oil continues to grow, the company aims to raise public awareness of the health benefits of their product, alongside its cost-saving and environmental benefits.
Beyond Oil's revolutionary product offers a unique solution to the health risks associated with the repeated use of frying oil. By significantly reducing the presence of harmful compounds in frying oil, the product not only provides cost savings for restaurants and food companies but also leads to healthier food for consumers and reduced environmental waste. As awareness of these benefits continues to grow, Beyond Oil's innovative technology stands to redefine the frying industry and improve the health of millions of consumers worldwide.
Read the Full Health Report by Prof. Nissim Garti of the Hebrew University of Jerusalem