4 ms·

Yes. Turns out everyone should have just been eating fats all along.

• fredgrott 2y ago
  hmm, ahem no! veg fats okay, animal fats no so much as if you limit them you tend to live longer due to the decrease in oxidative damage.
  • greenavocado 2y ago
    Polyunsaturated fatty acids (PUFAs), whether from plants or animals, are most susceptible to oxidative damage because they have multiple double bonds that can react with oxygen. Each double bond creates a potential site for oxidation. Societies consuming high amounts of oxidized oils (repeatedly heated cooking oils, whether plant or animal) show increased rates of cardiovascular disease Mediterranean populations consuming fresh, minimally processed olive oil show better cardiovascular outcomes Populations with high fresh fish consumption (like traditional Japanese diets) show better health outcomes despite high PUFA intake, likely due to immediate consumption and minimal oxidation Modern food processing/storage methods increase exposure to oxidized fats Fast food consumption correlates with higher intake of oxidized fats due to repeated oil heating Socioeconomic factors influence exposure - processed foods with oxidized fats are often cheaper and more accessible Oxidation status of fats may be as important as the traditional saturated/unsaturated classification
  • david-gpu 2y ago
    > if you limit them you tend to live longer due to the decrease in oxidative damage Can you elaborate on that? Aren't animal fats, particularly dairy, rather rich in saturated fats? And saturated fats oxidize less easily than unsaturated fats precisely because they lack weak double bonds.