Reheating oil induces oxidation, resulting in the formation of free radicals and toxic aldehyde molecules, posing risks to cellular health. Oils rich in unsaturated fatty acids, such as corn, soybean, and sunflower oils, are particularly prone to oxidation, increasing the formation of free radicals. Research suggests that reheating these oils can produce a toxin called 4-hydroxy-trans-2-nonenal (HNE), associated with various health issues like cardiovascular disease, stroke, neurodegenerative disorders, liver problems, and cancer.

According to Ayurveda, heating honey is not recommended as it can have adverse effects. Heating alters its natural composition, causing toxic molecules to adhere to the digestive system's mucous membranes, leading to the formation of a toxin called Ama. This can result in upset stomach, respiratory issues, impaired insulin sensitivity, skin diseases, and weight gain.

Studies have shown that heating honey can release a compound called hydroxymethyl furfuraldehyde (HMF), with significant increases observed at temperatures of 60ºC and 140°C.

Moreover, heating honey destroys digestive enzymes, leading to the production of toxins in the body when consumed. Research from the National Center for Biotechnology (NCBI) indicates that heating honey can degrade its quality and diminish essential enzymes and nutrients.

Mixing equal parts of ghee and honey can potentially turn toxic and lead to health issues. This combination can promote the rapid spread of Clostridium Botulinum bacteria in the body, resulting in respiratory problems, stomachaches, and even cancer. Clostridium Botulinum is known to produce dangerous toxins, particularly in low-oxygen environments.

However, in traditional Indian practices like Panchamrita, which includes ghee, honey, milk, yogurt, and jaggery, the combination is not toxic because ghee and honey are not mixed in equal proportions. Additionally, Panchamrita is typically consumed in small quantities, usually just 1 teaspoon, minimizing any potential harm to the body.

According to Ayurveda, yogurt possesses a sour taste, generates heat in the body, and can be challenging to digest, while also potentially increasing fat, strength, kapha, pitta, and digestive power. During the night, the body tends to exhibit a predominance of kapha, which may contribute to excess mucus buildup in the nasal passages. However, individual reactions may vary. Individuals prone to asthma, cough, and cold are advised to refrain from consuming yogurt for dinner.

Yogurt is not recommended for individuals with inflammatory disorders. Excessive consumption of sweetened yogurt may trigger hiccups and respiratory issues, leading to breathing difficulties.

Overindulgence in yogurt may exacerbate or provoke spreading skin conditions. Sour yogurt might disrupt sleep patterns, cause digestive disturbances, and worsen headaches.

Yet, sour yogurt combined with green gram soup, honey, ghee, sugar, and amla can aid in alleviating dysuria (difficulty in urination) and indigestion.

For those seeking alternatives, buttermilk serves as an excellent substitute for yogurt. Buttermilk helps clear channels and reduces mucus secretion. Therefore, it is advisable to opt for buttermilk after lunch instead of yogurt.