Soooo, did you know that oxidized cholesterol, formed when polyunsaturated vegetable oils (such as soybean, corn, and sunflower oils) are heated are bad for you? Yeah, sure you do, but heres why! Oxidized cholesterol are found primarily in fried foods. This oxidized cholesterol (not dietary cholesterol in and of itself) causes increased thromboxane formation—a factor that clots your blood. These oils also harden your arteries and play an important role in the development of atheorosclerosis. As noted by the New York Times, these oils are precisely the types of fats that Americans have been, and still are, urged to consume in lieu of saturated fats like butter. The problem, is not LDL, the bad cholesterol widely considered to be the major cause of heart disease. What matters is whether the cholesterol and fat residing in those LDL particles have been oxidized... We know that cholesterol has nothing to do with heart disease, except if its oxidized. High temperatures used in commercial frying cause inherently unstable polyunsaturated oils to oxidize, and that these oxidized fatty acids become a destructive part of LDL particles. Even when not oxidized by frying, soybean and corn oils can oxidize inside the body.
Posted on: Tue, 15 Jul 2014 13:39:08 +0000
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