Dr. Russell Blaylock, author of The Blaylock Wellness Report newsletter, is a nationally recognized board-certified neurosurgeon, health practitioner, author, and lecturer. He attended the Louisiana State University School of Medicine and completed his internship and neurological residency at the Medical University of South Carolina. For 26 years, practiced neurosurgery in addition to having a nutritional practice. He recently retired from his neurosurgical duties to devote his full attention to nutritional research. Dr. Blaylock has authored four books, Excitotoxins: The Taste That Kills, Health and Nutrition Secrets That Can Save Your Life, Natural Strategies for Cancer Patients, and his most recent work, Cellular and Molecular Biology of Autism Spectrum Disorders. Find out what others are saying about Dr. Blaylock by clicking here.
Tags: omega-3 | atherosclerosis | oxidation | vitamin E

Oils Oxidize on Your Plate

By
Friday, 09 Feb 2018 03:58 PM Current | Bio | Archive

Because the evidence pointed so strongly to oxidized oils as the major culprit in atherosclerosis, scientists assumed that polyunsaturated oils were being oxidized within the bloodstream.

But new evidence indicates that, in most cases, the oils are already oxidized when they are eaten. That is, when they are on your plate and in your salad bowl.

When exposed to air, polyunsaturated oils quickly oxidize, especially if heated.

These oils include corn, soybean, peanut, safflower, sunflower, and even canola oil, which contain both omega-3 and omega-6 polyunsaturated oils.

While omega-3 oils are healthy, they should not be used in cooking or exposed to room air. This is why I always tell people to keep their omega-3 oils in the refrigerator — it reduces oxidation.

In nature, such oils contain varying amounts of vitamin E (tocopherols and tocotrienols), which help prevent oxidation.

But when vegetable oils are processed, the vitamin E is removed and never replaced, making the oils very susceptible to oxidation.

© 2018 NewsmaxHealth. All rights reserved.

   
1Like our page
2Share
Dr-Blaylock
New evidence indicates that, in most cases, the oils are already oxidized when they are eaten. That is, when they are on your plate and in your salad bowl.
omega-3, atherosclerosis, oxidation, vitamin E
160
2018-58-09
Friday, 09 Feb 2018 03:58 PM
Newsmax Inc.
 

The information presented on this website is not intended as specific medical advice and is not a substitute for professional medical treatment or diagnosis. Read Newsmax Terms and Conditions of Service.

Newsmax, Moneynews, Newsmax Health, and Independent. American. are registered trademarks of Newsmax Media, Inc. Newsmax TV, and Newsmax World are trademarks of Newsmax Media, Inc.

NEWSMAX.COM
© Newsmax Media, Inc.
All Rights Reserved