Healthy Oils. Really?
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
Trans fatty acidsThe 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.
Linoleic-acid overuseIntake 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.
Healthy Oils. Not Really!
For your health, please consider the following:Protection from oxidizing problems:
Avoid fried foods:
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.
Protection from hazardous materials caused during manufacturing:
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.