That lines up with what Brian Peskin's research on Essential Fatty Acids (EFAs) have shown; Oils high in Omega-3 and Omega-6 EFAs are generally oxidized during processing (which usually involves high heat), resulting in free-radical inducing oil.
It appears only cold pressed vegetable/seed oils are safe for human consumption.
Oils high in Omega-9 (Olive oil) or Saturated fats like Coconut and Animal fats do not suffer from this issue, as they are more resilient to heat and oxidation.
Fish oil supplements are also almost always rancid/oxidized, making them a common source of free-radicals.
Is it just me or does 2 tablespoons of canola oil a day seem like a crazy amount for a mouse to consume? Mice usually eat around 5g of food per day, yet 2Tbsp of canola oil is 27g. Worse yet, the control had a normal diet instead of an alternative oil, so for all we know these results would occur with any mouse given large amounts of any vegetable oil. They mention a previous study with olive oil giving beneficial results, but for that study they simply used olive oil enriched mouse feed.
Very good points. It would be good if they had calc what that would be for an avg human. Let's say a very hungry person eat 1kg of food. Then they should consume more than 5kg canola oil. Bon appetite.
I think so too: the mice went from 27g to 38g (32g for control mice), so they gained a lot of weight on this diet. For a human that would be like going from normal weight to borderline obese in six months. But I wonder if the mice were still growing up during the study (they were 6 months old at the start), maybe they got merely overweight.
I was prescribed fish oil (EPA omega-3) for ADHD. 3g/day.
It seems like the dietary ratio of omega-3:6:9 is the most important.
IIRC, canola is often used because it's cheap. Personally, I use small amounts of avocado oil or butter in high temp cooking and olive oil for refrigerated or room temperature foods.
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[ 3.6 ms ] story [ 32.8 ms ] threadA helpful clarification.
It appears only cold pressed vegetable/seed oils are safe for human consumption.
Oils high in Omega-9 (Olive oil) or Saturated fats like Coconut and Animal fats do not suffer from this issue, as they are more resilient to heat and oxidation.
Fish oil supplements are also almost always rancid/oxidized, making them a common source of free-radicals.
It seems like the dietary ratio of omega-3:6:9 is the most important.
IIRC, canola is often used because it's cheap. Personally, I use small amounts of avocado oil or butter in high temp cooking and olive oil for refrigerated or room temperature foods.