rancid before you even bring it
home from the store!We then cook with these seed oils,
exposing them to yet more air, heat, and light.
During the cooking process, the antioxidants
that survived the refining process “sacrifice”
themselves in a futile effort to prevent further
oxidation. Once oxidation starts, it’s hard to
stop—“auto-oxidation” occurs at an
increasing rate, like a free radical chain
reaction.
Does eating rancid oils sound like a
terrible idea to you too?
Studies show that some of these oxidized
fats are transformed into toxic substances that
can create damage in the liver, which means
ingesting oxidized PUFAs puts your health at
risk.
But that’s just strike one.