Re: Why cannot we taste or smell the lipid peroxides in refined oils?

On Apr 28, 4:17 am, Mark Thorson <nos...@xxxxxxxxx> wrote:
Marshall Price wrote:

They never cook big pieces of chicken the way we do.

They do make deep-fried battered pork cutlet
in pieces as big or bigger than a whole chicken
breast. It's called tonkatsu.

Yeah, if you think Japanese don't consume much fried foods you are
mistaken. And they don't bother about the trans fats yet. Tempura is
fried in highly unsaturated vegetable oil so it gets you later when it
oxidizes inside the body. Many older Japanese are walking like
Parkinsonian zombies, hard to say it is the PUFAs or the SOY ... Fish
oil and antioxidants suppress inflammation and iron sequestering with
green tea may suppress lipid peroxidation but it is not the best way
to get along ...

Taka
.