Home cooks unable to identify and prevent oil degradation during frying

Home cooks frequently encounter unexpected oil discoloration (like green-tinted sunflower oil) during frying but lack clear understanding of what causes it, whether it's safe to use, and how to prevent it. Current solutions are scattered across cooking forums with inconsistent answers, leaving users uncertain about food safety and wasting expensive cooking oils. This creates frustration, food waste, and potential health concerns when people either discard good oil or unknowingly use degraded oil.