People have been interested in oils and health for over 30 years. Vegetable oils and margarine have been referred to as “heart healthy oils,” but much information has been published: We now know that these are some of the most misunderstood and over-recommended substances.
Reactive oxygen and fatty acid peroxides:
Vegetable oils are easily oxidized by heating (as in fried foods) as well as light and air exposure by which certain toxic substances, called reactive oxygen or fatty acid peroxides (hazardous substance-caused oxidation), are produced.
These lead to cell damage and loss of antioxidants in the body. Symptoms usually do not appear right away; but if large amounts of toxic substances are consumed over the long term, the accumulated damage could increase the risk of cancer or arteriosclerosis.
Hazardous substances due to high-temperature purification
Vegetable oils are manufactured purification processes in a factory. during these high-temperature poison and affect cognitive through high-temperature Hazardous substances produced processes may work as a nerve function change.
Trans fatty acids
The risk of increased heart disease fatty acid (in margarine and oil) has become a topic of mass-produced cakes, cookies, consumption has been increasing and arteriosclerosis due to trans shortening made from vegetable discussion. Shortening is used in and snack foods, etc. Its since the 1980’s.
Intake of linoleic acid (vegetable oil) increased significantly from the 1950s through the 1980s in Japan. The balance of linolenic acid (fish oil and others) and linoleic acid is skewed towards linoleic-acid excess. Linoleic acid metabolites could promote inflammation and allergic reactions. It has been said that long-term overuse causes allergic disorders and arteriosclerosis. Linolenic acid (perilla oil, fish oil, etc.) has been shown to reduce bad reactions due to linoleic acid.
For your health, please consider the following:
Protection from oxidizing problems:
Avoid fried foods:
Heat food at a low temperature and for a short time. If possible, use olive oil. If high temperature is necessary, see “smoke point of oils” on the internet.
Keep oil in the refrigerator or a cool dark place:
Choose a brown/dark bottle or cover the bottle with aluminum foil.
Buy a small bottle and use it up quickly:
Do the same for mayonnaise and dressing.
Use cold-pressed oil:
Reduce margarine and snack foods.
Reduce use of linoleic acid:
Use such oils as flax seed oil or perilla oil:
They are vulnerable to oxidation, so avoid frying foods with them. Reduce salad oil as much as possible.
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