Free radicals and Fats

Photo: Margo Brodowicz @margobr

Think of free radicals as toxic invaders that wage war on our healthy cells. They can damage and kill neighboring healthy cells which can have devastating consequences down the road.

Free radicals can be released in our bodies when we consume poor quality fats in poor condition. In particular, polyunsaturated, highly refined vegetable oils are some of the worst culprits. Oils like canola, safflower, corn, cottonseed, soybean, etc. are highly susceptible to oxidation and turning rancid (1). If we consume them in this fashion, they release free radicals (1).

Saturated fats tend to be some of the best for high heat cooking. So the next time you’re cooking, consider using ghee, coconut oil, or good ol’ fashion lard, tallow, or duck fat. In addition, avocado oil and extra virgin olive oil are good choices too.

References:

(1) Nutritional Therapy Association.  Culinary Wellness Pt. 1 Student Guide.  Olympia, WA.