4 ms·

The article is pretty good, but neglects to mention that there are more types of fatty acids than the saturated kind. Unsaturated fatty acids become more unstab

The article is pretty good, but neglects to mention that there are more types of fatty acids than the saturated kind. Unsaturated fatty acids become more unstable as the level of unsaturation increases. The so-called "essential" fatty acids, the polyunsaturated oils, are the most unstable of all. Soybean oil is useful as biodiesel, and not much else.

peteretep 11y ago
Can you explain what link "instability" has with obesity?
maxwelljoslyn 11y ago
What is the significance of a fatty acid's being unstable?
- nunb 11y ago
  They get oxidized more easily. Arterial plaque is oxidized fatty acids. Fatty acids are essential to cell wall formation. Deductively, fatty acids which are more susceptible to reactive oxidation species (aka free radicals) will lead to more cell damage. It's an interesting topic and the nutritional science (PUBMED) is very far away from the popular perception (ex Time magazine). - http://www.ncbi.nlm.nih.gov/pubmed/16757819 http://www.ncbi.nlm.nih.gov/pubmed/16757819 - https://www.youtube.com/watch?v=T78cJv6gi88 https://www.youtube.com/watch?v=T78cJv6gi88 - http://oregonstate.edu/dept/biochem/hhmi/hhmiclasses/biochem/lectnoteskga/2kjan14lecturenotes.html http://oregonstate.edu/dept/biochem/hhmi/hhmiclasses/biochem...
CuriouslyC 11y ago
That isn't exactly true. Most oils in nature are paired with anti-oxidant molecules that prevent rancidity (it wouldn't do for a plant's germ cell food source to go bad). The problem is that your typical soybean oil (or other common cooking oil) is removed from the plant matter by washing with a solvent like liquid CO2, which is then filtered and evaporated. The result is an oil that is almost pure lipid, with very little in the way of anti-oxidants. If you were to get an expeller pressed, unfiltered soybean oil, it would be just fine.

4 ms·

The article is pretty good, but neglects to mention that there are more types of fatty acids than the saturated kind. Unsaturated fatty acids become more unstab

by teslabox 11y ago

peteretep 11y ago
Can you explain what link "instability" has with obesity?
maxwelljoslyn 11y ago
What is the significance of a fatty acid's being unstable?
- nunb 11y ago
  They get oxidized more easily. Arterial plaque is oxidized fatty acids. Fatty acids are essential to cell wall formation. Deductively, fatty acids which are more susceptible to reactive oxidation species (aka free radicals) will lead to more cell damage. It's an interesting topic and the nutritional science (PUBMED) is very far away from the popular perception (ex Time magazine). - http://www.ncbi.nlm.nih.gov/pubmed/16757819 http://www.ncbi.nlm.nih.gov/pubmed/16757819 - https://www.youtube.com/watch?v=T78cJv6gi88 https://www.youtube.com/watch?v=T78cJv6gi88 - http://oregonstate.edu/dept/biochem/hhmi/hhmiclasses/biochem/lectnoteskga/2kjan14lecturenotes.html http://oregonstate.edu/dept/biochem/hhmi/hhmiclasses/biochem...
CuriouslyC 11y ago
That isn't exactly true. Most oils in nature are paired with anti-oxidant molecules that prevent rancidity (it wouldn't do for a plant's germ cell food source to go bad). The problem is that your typical soybean oil (or other common cooking oil) is removed from the plant matter by washing with a solvent like liquid CO2, which is then filtered and evaporated. The result is an oil that is almost pure lipid, with very little in the way of anti-oxidants. If you were to get an expeller pressed, unfiltered soybean oil, it would be just fine.