Re: Why cannot we taste or smell the lipid peroxides in refined oils?
- From: Taka <taka0038@xxxxxxxxx>
- Date: Sun, 20 Apr 2008 07:37:43 -0700 (PDT)
On Mar 24, 6:42 am, Mark Thorson <nos...@xxxxxxxxx> wrote:
Where in this citation does it say that theperoxides
can't be smelled? That was the original, bogus assertion.
Only 1 ppm ofperoxidesdoes not seem significant.
The larger amounts in the smoke from burned oils
could be significant, but all bets are off once you
start burning any oil.
So are you saying that the foods fried in the cooking vegetable oils
are safe to consume and even beneficial sources of EFAs as long as
they don't smell bad (given that you compensate for the n-6/n-3 ratio
by eating some fatty fish)?
Taka
.
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