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added March 15. 2008
Vegetable oils may not be the best choice,
according to Mary G. Enig, Ph.D and Sally Fallon:

"One reason the polyunsaturates cause so many health problems
is that they tend to become oxidized or rancid when subjected to heat, oxygen and moisture
as in cooking and processing. Rancid oils are characterized by free radicals—that is, single atoms
or clusters with an unpaired electron in an outer orbit.





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