Posted by desolationrower on June 16, 2011, at 20:38:37
In reply to Re: Fish oil brands. Re: Going back to .., posted by larryhoover on June 16, 2011, at 20:17:07
I think there is health risk from rancid fat, though this area and advanced glycation endproducts is a new area of study.
"Fats can oxidize in chain reactions, where one free radical can damage a number of fat molecules, but ingesting rancid fats doesn't lead to that happening. The damaged fat molecules go to energy production."
I have not seen research showing that rancid fats are preferentially burned. if you know of some, please share.
I also disagree rancid always smells bad. Some oxidized fat products smell good. Wok-hai comes from the use of peanut oil, which contain a lot of polyunsaturated fat, at quite high temperatures. Rancid smells from rotting corpses we can detect and avoid. but from the processing/cooking of food, we generally like unhealthy molecules.
-d/r
Better living through chemistry, socialism, and big phallic rockets (with a side of roquette)
poster:desolationrower
thread:904699
URL: http://www.dr-bob.org/babble/20110610/msgs/988414.html