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Science Forum Index » Medicine - Nutrition Forum » Refined oils loaded with free radicals (even if...
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| Taka... |
 Posted: Thu Jul 31, 2008 5:44 am |
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Another article reinforcing my suspicion:
Full text: http://www.bullz-eye.com/furci/2006/fats_lipid_hypothesis.htm
( and the latest good news on saturated fat:
http://tierneylab.blogs.nytimes.com/2008/07/21/good-news-on-saturated-fat/
)
Taka
"Polyunsaturated fats
Sources: Corn oil, soy oil, safflower oil, sunflower oil, cotton seed
oil, walnuts, flax oil, hemp oil, herring, salmon, sardines, mackerel.
Safflower, corn, sunflower, soybean and cottonseed oils all contain
over 50% of the highly unstable fatty acid Omega-6 and should never be
used in cooking, frying or baking. Heating these oils causes oxidation
and produces large amounts of free radicals.
We have been force fed a load of crap concerning the virtues of
polyunsaturated fats. We’ve been told relentlessly that
polyunsaturated fats are good for our health and to increase our
consumption. Unfortunately, polyunsaturated fats cause many health
problems. One of the biggest reasons polyunsaturated fats are so
unhealthy is because they are very susceptible to becoming oxidized or
rancid when exposed to heat and light. The polyunsaturated oils you
buy in grocery stores are already rancid.
The extraction process is the problem:
Throughout the entire process, these oils are exposed to oxygen.
The oil is extracted with mechanical pressing and heated to 230
degrees.
Then a chemical solvent is used to get what oil is left.
The solvent is then boiled off. Again exposing the oils to heat.
Because these oils become rancid, they are treated with deodorizers to
get rid of the horrible smell.
Finally, most oils are then bleached to give them eye appeal.
Americans love the light golden color.
Now, you go to the store to purchase soy oil, which has been touted as
super healthy, not knowing that you’re actually purchasing a free
radical cocktail that over time causes serious health problems.
Free radicals, or “chemical marauders” as some scientists refer to
them, wreak havoc on our bodies.
Some of the problems they cause for us include:
Attack cell membranes
Cause damage to DNA/RNA strands, triggering mutations in tissues
throughout the body
Causes wrinkles and premature aging
Damage to tissues and organs sets the stage for tumors
Damage to blood vessels initiates plaque buildup
Linked to autoimmune diseases like arthritis
Linked to Alzheimer’s
Linked to cataracts "
"We can also ingest free radicals. One of the biggest sources of
dietary free radicals is the refined unnatural oils you buy in the
grocery store. Any oil that is not labeled “Cold Pressed,” “Expellar
Pressed” or “Extra Virgin” is already rancid and loaded with free
radicals." |
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| jay... |
| Posted: Thu Jul 31, 2008 5:41 pm |
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Guest
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Quote: Throughout the entire process, these oils are exposed to oxygen.
The oil is extracted with mechanical pressing and heated to 230
degrees.
Then a chemical solvent is used to get what oil is left.
The solvent is then boiled off. Again exposing the oils to heat.
Because these oils become rancid, they are treated
with deodorizers to get rid of the horrible smell.
Finally, most oils are then bleached to give them eye appeal.
Americans love the light golden color.
I find it puzzling that Barlean's flaxseed oil is kept in opaque, hi-
density plastic bottles in the fridge, while Canola which also has
omega-3 oils can sit in clear, thin-plastic bottles at room
temperature for months. |
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| Mark Thorson... |
| Posted: Thu Jul 31, 2008 11:44 pm |
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Guest
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jay wrote:
Quote:
Throughout the entire process, these oils are exposed to oxygen.
The oil is extracted with mechanical pressing and heated to 230
degrees.
Then a chemical solvent is used to get what oil is left.
The solvent is then boiled off. Again exposing the oils to heat.
Because these oils become rancid, they are treated
with deodorizers to get rid of the horrible smell.
Finally, most oils are then bleached to give them eye appeal.
Americans love the light golden color.
I find it puzzling that Barlean's flaxseed oil is kept in opaque, hi-
density plastic bottles in the fridge, while Canola which also has
omega-3 oils can sit in clear, thin-plastic bottles at room
temperature for months.
It's called marketing. You are being persuaded
to buy the king's clothing, even while some
little boy is saying he's naked. Pay no
attention to the boy. |
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| Taka... |
| Posted: Fri Aug 01, 2008 5:28 am |
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Guest
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Anyone knows what the exact chemistry of the process of deodorization
is? Without this knowledge it's hard to judge whether it renders the
rancid oils (lipid peroxides) harmless or not :-(
Taka |
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