kyuuei
Emperor/Dictator
- Joined
- Aug 28, 2008
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We were reading some studies in class the other day I enjoyed and found interesting for people on any point on the spectrum: oxidation and oils.
We know oils can go rancid. Olive oil, coconut oil, etc. etc. They all can expire and be not-so-good after a while. And we sort of know that expiration dates are garbage things arbitrarily made up by companies to cover their asses.
But when you first open a package of oil, oxidation starts, and studies are showing more and more that sources of free radicals constantly tire our cells out.
This happens all of the time when we breathe. We take oxygen in, and it's a complex process converting it into something useful.. I'm convinced elves and dwarves in fantasy lands live 100x longer than humans because they can process oxygen better. Anyways, you always end up with free radicals, and anti-oxidants are vitamins that help with those. It's an argument I use to try and show people how.. silly it is to use 'poisons in the body' as an excuse for things, oxygen is absolutely poisonous and noxious to our cells as it is. We have to do a lot of work and energy just to convert it, distribute it, and use it. That's why, even when you're a vegetable, you'll burn calories just breathing.
But adding more sources of oxidation will mean even more work load. Similar to a heart that's having trouble beating as is, you don't want more fluid than necessary clogging up the lines. And many are already unavoidable.. But now they're thinking that oil starts oxidating the moment it touches air. Which makes sense.. but room temperature, and heated oil and especially heated and REUSED oil has so much oxidation that we have to process that too.
They're just broaching the subject. Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
Which wouldn't be tooooo distressing but look at everything that contains oil: Every fast food thing ever, almost any restaurant food dish, potato chips bought at the store, every dish ever cooked in a kitchen almost, products that go on the face and hair and nails... It permeates much of our lives really.
The simplest way to slow it down is to do what most people think you don't need to do: refrigerate your oils. Which can be a real pain when you're looking at EVERYTHING with oil in it.
It's one of those things that makes regular people go, 'omg I'll never get them all refrigerated I'm fine..' and hippies to clamor for some mini-fridges to fill with oils. But either way, the science is there and emerging.
We know oils can go rancid. Olive oil, coconut oil, etc. etc. They all can expire and be not-so-good after a while. And we sort of know that expiration dates are garbage things arbitrarily made up by companies to cover their asses.
But when you first open a package of oil, oxidation starts, and studies are showing more and more that sources of free radicals constantly tire our cells out.
This happens all of the time when we breathe. We take oxygen in, and it's a complex process converting it into something useful.. I'm convinced elves and dwarves in fantasy lands live 100x longer than humans because they can process oxygen better. Anyways, you always end up with free radicals, and anti-oxidants are vitamins that help with those. It's an argument I use to try and show people how.. silly it is to use 'poisons in the body' as an excuse for things, oxygen is absolutely poisonous and noxious to our cells as it is. We have to do a lot of work and energy just to convert it, distribute it, and use it. That's why, even when you're a vegetable, you'll burn calories just breathing.
But adding more sources of oxidation will mean even more work load. Similar to a heart that's having trouble beating as is, you don't want more fluid than necessary clogging up the lines. And many are already unavoidable.. But now they're thinking that oil starts oxidating the moment it touches air. Which makes sense.. but room temperature, and heated oil and especially heated and REUSED oil has so much oxidation that we have to process that too.
They're just broaching the subject. Determination of lipid oxidation products in vegetable oils and marine omega-3 supplements
Which wouldn't be tooooo distressing but look at everything that contains oil: Every fast food thing ever, almost any restaurant food dish, potato chips bought at the store, every dish ever cooked in a kitchen almost, products that go on the face and hair and nails... It permeates much of our lives really.
The simplest way to slow it down is to do what most people think you don't need to do: refrigerate your oils. Which can be a real pain when you're looking at EVERYTHING with oil in it.
It's one of those things that makes regular people go, 'omg I'll never get them all refrigerated I'm fine..' and hippies to clamor for some mini-fridges to fill with oils. But either way, the science is there and emerging.