In a paper published last year (2013) in the American Journal of Cardiovascular Disease, he explained once again that oxidized lipids (and oxidized cholesterol), as are found in overheated polyunsaturated oils like corn and soy, are the leading contributing factors to heart disease. As we have reported in other places, lipid oxidation is a much more important factor to consider when choosing dietary oils than the saturation level. Dietary fats and oils high in antioxidants provide the best protection against lipid oxidation.
Posted on: Tue, 18 Mar 2014 16:51:49 +0000
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