aturated fats are not affected much by oxidation because they are very stable
and have a high degree of resistance to oxidation. Monounsaturated fats, since
they have a pair of missing hydrogen atoms are somewhat vulnerable to oxidation.
Polyunsaturated oils, which are missing several pairs of hydrogen atoms, are
very unstable and highly reactive to oxidation.
Polyunsaturated oils are so vulnerable that even at room temperature and in
subdued light oxidation occurs inside the bottle. All polyunsaturated vegetable
oils sold at grocery stores have become rancid to some degree before you even
bring them home. Because the oils have been highly refined and deodorized you
can't smell or taste anything, but the free radicals are there, waiting to
attack your body.
If you store the oil in the cupboard at room temperature, the oxidation process
continues. When you open the bottle and expose the oil to oxygen in the air,
oxidation is accelerated. If you leave it out on the counter where it is exposed
to light, oxidation progresses even faster. To make matters worse, if you use
the oil in cooking you greatly accelerate the rate of oxidation and free radical
formation. For this reason, you should never use polyunsaturated oils in
cooking. Most people do this all the time. They buy a bottle of soybean oil and
keep it in the cupboard for months and use it along with margarine for all their
cooking. It's no wonder why cancer, diabetes, Alzheimer's and other diseases
associated with free radicals are becoming more and more prevalent nowadays.One
of the best ways to prevent these diseases is to not use polyunsaturated oils.
Because of this, I don't eat polyunsaturated vegetable oils at all or anything
made with them. I know too much about the damage they can do to the body. I
recommend that if you have any polyunsaturated vegetable oils (corn oil, soybean
oil, safflower oil, etc.) in your home that you throw them out. Don't even
consider using them; get rid of them now. Throw away salad dressings made with
these oils as well.
Olive oil is all right to use because it is primarily a monounsaturated fat and,
therefore, much more stable than polyunsaturated oils. I recommend you use it
mostly for salads. You may also use it for low temperate cooking. Store it in
the refrigerator and use it up within a month or so.
The only fats you should use for moderate to high temperature cooking are
saturated fats like lard, butter, and coconut oil. Lard has a high smoking point
so it makes a good high temperature cooking oil. Coconut oil is highest in
saturated fat so it makes an excellent all-purpose cooking oil. It is very
stable under heat, but has a relatively low smoking point, so keep frying
temperatures below 350 degrees F.
Dr. Bruce Fife is a certified nutritionist
and Doctor of Naturopathic Medicine. He has written 18 books and serves as
the publisher of Piccadilly Books/Health Wise Publications.
The Healing Crisis
by Bruce Fife, N.D. is available for $6.50 and his audio tape
Understanding the Healing Crisis
is $3.00 each or 10 for $22.00.
Order copies to
share with your prospects.