Monday, 26 June 2017

Dietary Fats — The Good, the Bad and the Ugly

Dietary Fats

Finally the low-down on dietary fats, those which are good and those not so good.

Story at-a-glance

  • Omega-3 and omega-6 polyunsaturated fats (PUFAs) are unstable and easily damaged during processing and refining, so that in the bottle they contain toxic breakdown products; when these oils are heated they degrade further, generating additional toxins
  • Eating refined, high-PUFA vegetable oils is also harmful because the refining removes most of the antioxidants, so that the nondegraded omega-3 and omega-6 are more prone to breaking down in your body
  • When the PUFAs degrade inside your body, they form dangerous high-energy molecules called free radicals that damage everything they contact, including your enzymes, cell membranes and even DNA

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