5 results
tagged
oil x
-
Food industry’s favorite ingredient has been killing us, slowly. - YouTube
August 29, 2024 at 9:04:27 AM PDT * - permalink -- 21:55 🧪 Polyunsaturated fats, unlike saturated and monounsaturated fats, contain multiple double bonds, making them more chemically reactive and vulnerable to oxidation.
- 22:53 ⚠️ The presence of free radicals can trigger a chain reaction, leading to oxidized LDL particles, which increases the risk of atherogenic activity in the body.
- 24:04 🔍 Linoleic acid, a type of polyunsaturated fat, is linked to the initiation of oxidized LDL formation, highlighting the impact of dietary fat quality on health.
- 24:30 🔄 Consuming less polyunsaturated fat from processed oils may help reduce oxidative damage to lipoproteins, emphasizing the importance of diet in health management.
- 25:12 🍬 Excess sugar contributes to the formation of oxidized LDL particles, worsening the oxidative burden on the body.
- 25:54 ⚖️ Maintaining a balance of free radicals and antioxidants in the body is crucial for physiological health, as oxidative processes are necessary in moderation.
- 26:50 🍗 Vegetable oils, which are high in polyunsaturated fatty acids, can lead to increased oxidation, especially when used in high-heat cooking methods like frying.
- 27:31 🚫 Trans fats formed during cooking processes with vegetable oils are universally recognized as harmful to health, further complicating dietary choices.
- 27:46 🌿 Healthier fat alternatives like olive oil and butter offer better fatty acid profiles and are produced through less intensive processing methods.
- 28:27 📉 Reducing the frequency of consuming vegetable oils can lead to significant health improvements over time, encouraging gradual dietary changes.
-
- https://www.youtube.com/watch?v=IDZmXzAMmwI
-
![thumbnail]()
-
![thumbnail]()
Toxic compounds in cooking oils (from Livestream #207) - YouTube
January 26, 2024 at 8:27:04 AM PST * - permalink --
00:04 🍳 Frying Oils Introduction
- Introduction to toxic aldehydes generated by frying fats.
- Discussing the generation of cytotoxic and genotoxic lipid oxidation products.
- Explanation of the experimental setup for testing different cooking oils.
-
01:12 🕒 Short-Term Frying and Toxicity Measurements
- Examination of toxicity measures over a 100-minute period of laboratory simulated frying.
- Comparison of toxicity levels between corn oil, sunflower oil, coconut oil, and butter.
- Highlighting higher rates of cytotoxic and genotoxic lipid oxidation products in corn and sunflower oils.
-
02:20 🧂 Saturation Levels and Fatty Acid Ratios
- Clarification on the authors' perspective that less unsaturation is better.
- Presentation of saturated fattyacid to monounsaturated fatty acid to polyunsaturated fatty acid ratios in different oils.
- Emphasis on coconut oil having a higher saturated fat content and generating fewer toxic products.
-
03:27 🧈 Butter Composition and Interpretation
- Explanation of butter's composition including saturated, monounsaturated, and polyunsaturated fatty acids.
- Addressing the potential confusion in butter's percentages due to its non-100% fat content.
- Highlighting the surprising difference in performance between coconut oil and butter in terms of toxic compound generation.
-
04:40 📊 Data Representation and Aldehyde Types
- Clarification on the two different lines representing saturated and Alpha Beta unsaturated aldehydes.
- Acknowledgment of the complexity and variety of aldehyde classes discussed in the study.
- Emphasis on the sigmoidal time dependence of aldehyde concentrations during frying.
-
06:02 🍟 Aldehyde Content Comparison
- Shocking revelation of the aldehyde content in a small serving of french fries fried in typical oils.
- Comparison of aldehyde content in fries to that of smoking 25 tobacco cigarettes.
- Noting the potential health implications of consuming even a small serving of certain fried foods.
-
- https://www.youtube.com/watch?v=xEQgraiatTY
-
