Polyunsaturated oils are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for too long, the fatty acids in the oil become oxidized. The oil becomes rancid which means it tastes and smells different. Oxidation also means free radicals. Free radicals are not a good thing - contributing to the development of degenerative diseases and cancer. Hence, polyunsaturated oils should be stored in dark glass, tightly closed containers in a cool place. Also, cooking with oils high in polyunsaturates produces free radicals. A better choice for cooking are oils rich in monounsaturates (such as olive oil) which do not change in composition as much when heated. Saturated fats (like butter) also do not oxidize much when cooking, but only should be used in limited amounts.

If you want to increase your omega-3 intake, the foods providing the best omega-3 profiles are flaxseeds, walnuts and salmon. There are many other foods rich in omega-3 fats as well as the oils derived from these foods. A simple web search for "foods rich in omega-3 fats" will give you all kinds of information on this topic.

To your health!

Copyright (c) 2008 Ainsley Laing

Page 2 of 2 :: First | Last :: Prev | 1 2 | Next