Posted by larryhoover on June 16, 2011, at 21:50:13
In reply to Re: Fish oil brands. Re: Going back to .., posted by desolationrower on June 16, 2011, at 20:38:37
I think you're taking some simple observations I made, and taking them on extreme tangents of interpretation.
> I think there is health risk from rancid fat, though this area and advanced glycation endproducts is a new area of study.
Advanced glycation products are derived from sugars, or sugars and amino acids. I don't know what they have to do with the prior discussion. Rancid fat is produced via the oxidation of unsaturated fatty acids, yielding aldehydes, ketones, carboxylic acids, and hydroperoxides. We have intercellular and extracellular processes to deal with each of those.
> "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 did not say they are preferentially burned. It is true that they are indistinguishable from the oxidation products formed during oxidation of fatty acids for energy. If they (rancid fat products) are absorbed, they will be transported to organelles where they will be oxidized, as they have no structural value.
> 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.
Again, you're taking a tangent. An extremely high ambient temperature is required for the formation of these aromatics, and they are not formed exlusively from fatty acids. Moreover, they are not oxidation products.
> Rancid smells from rotting corpses we can detect and avoid.
Or nuts. Or dairy. Or any other product containing unsaturated fatty acids, which has begun to oxidize.
> but from the processing/cooking of food, we generally like unhealthy molecules.
Like e.g. nitrosamines, or other high-temperature molecules produced via the Maillard reaction, Amadori rearrangements, or Schiff bases.....which go back to your advanced glycation products, at least in so far as they are involved in complications of diabetes, particularly in the eye. But those are carbohydrate metabolism issues.