date:Mar 04, 2014
ecently highlighted the dangers of cooking with high polyunsaturated seed oils. These unstable fatty acids are reactive and sensitive to oxidation from heat, light or air. High polyunsaturated oils dominate the packaged food and restaurant industries, which means most Americans are consuming it in dangerous amounts. Fortunately, people are starting to question the health of these cooking oils and actively seeking alternatives like olive oil, avocado oil, coconut oil, and other more traditional q