Frying Does not Just Oxidize Oils, It will Also Decimate the Tocopherol & Tocotrienol Content of the Oils and Can Thus More Than Double the Oxidative Burden on Your Body
Fried butter on a stick - I bet there are more peroxides in the crust than in the butter beneath it. Yesterday we have taken a look at the saturated fat content of the diet and its effects on body composition, insulin resistance and inflammatory markers (see " Study Shows Doubling Saturated Fats Would Yield More Benefits Than Halving Them "). Today, we are going to look at the effects of a way not just Americans, but more or less half of the globe likes to process their foods on the oils and subsequent health of someone who would consume these oils on a regular basis. By now, you will probably already know into which direction this post is heading. Right, we are talking about frying, about lipid oxidation and about the health effects of oxidized soy bean and palm oil the #1 "choices" in processed foods. Oxidized frying oils and their effects on our health The paper by Jaarin and Kamisah, two researchers from the Department of Pharmacology at the Universiti...