codrus on Nostr: Fats (all fats) exposed to oxygen begin to oxidize, creating free radicals. Free ...

Fats (all fats) exposed to oxygen begin to oxidize, creating free radicals. Free radicals are the #1 killer of humans. The oxidization process started at the oil processing plant, where it absorbed enough oxygen to continue the process even if the bottle are then vacuum-sealed. Then it sits for who-knows-how-long on the shelf, continuing to oxidize further until you buy it. Then it oxidizes the whole time it takes you to consume it (hopefully kept in the fridge to slow the process down a tiny bit—it doesn't help much, even frozen). Yes, of all the vegetable oils, olive oil has the most antioxidants to help slow down this process, but it still takes place pretty rapidly. If you're going to insist on consuming bottled oil anyway, make sure you are grounding frequently to replace the stolen electrons. Ideally you want to be eating the olives directly to get the benefits of their oil because that way the oxidation process has not started. A rule of thumb is the less something has been processed, the healthier it will be. So eating avocados and olives and fresh raw coconut is the ideal way to be getting these oils—not from bottles.