New Delhi: The ban on mustard oil for cooking in the US and Canada has sparked a global debate. The US Food and Drug Administration (FDA) says the uric acid present in mustard oil can cause heart disease, digestive problems and even brain damage. Canada and some European countries have also limited or banned its use, considering high amounts of this fatty acid harmful to health. Its quantity is controlled in Australia and New Zealand.

However, medical experts in India disagree with this ban. Delhi-based cardiologist Dr. Ramesh Kaushik said, “Limited amounts of mustard oil control blood pressure and increase good cholesterol. Nutrients like omega-3 and omega-6 in it are beneficial for the heart.” This oil, used for centuries in Indian kitchens, is rich in minerals like copper, iron and selenium. Local housewife Rita Sharma said, “Both the taste and health of our food are from mustard oil.”
This controversy highlights the clash of cultural and scientific views. While Western countries emphasise on health risks, India emphasises on its benefits. Experts suggest that balanced use and scientific studies can resolve this debate. The issue demands a rethink on food policies and global health standards.