manufacturers try to combat this by adding
artificial antioxidants back into their seed
oils, but numerous studies have shown that
supplemented antioxidants don’t work in the
same protective fashion as naturally occurring
antioxidants.)
Even before processing, PUFAs are the
least stable kind of fat, but with their natural
antioxidants largely removed, seed oils are
even more vulnerable to rancidity.
OILS GONE BAD
These PUFA-rich seed oils are so
vulnerable that even at room
temperature and in indirect light
(like the kind you find in the
grocery store), oxidation occurs
inside the bottle—especially as
these oils are often packaged in
clear plastic. That means the seed
oil in your cart may be partly