By Yusra Hashim
What are free radicals?
It is a molecule with unpaired electron in the outer shell, unstable and highly reactive to take an electron from a nearby molecule.
Free radicals destructive reactions are a major cause of many health problems we suffer from like cancer, heart disease, degenerative disease and the aging process.
It causes a chain of destructive reactions
Inside our body it attacks tissue molecules to get the missed electron, creating a new free radical from the attacked one. This second free radical strips another nearby molecule off its electron and continues a chain of destructive reactions. All tissues can be damaged by free radicals.
Each molecule that has turned into free radical has lost its physical and chemical properties and becomes unable to function normally.
These destructive reactions are cumulative in
nature and slowly progress over years that we live our life with gradual deterioration
of our health without noticing its relation.
Sources of free radicals
There is a natural by-product of free radical molecules in the processes of food digestion and utilization inside. Stress, infection and injury can produce free radicals. Healthy body with balanced food intake can cope and get over these oxidative reactions by antioxidant nutrients.
The third source is from our diet and environment and the most food we are taking and loaded our body with free radicals is polyunsaturated oil.
Polyunsaturated oils are unstable
Polyunsaturated oil has more than one unpaired electron, that the oil very unstable, highly reactive and liable for oxidation and free radical formation.
The more unsaturated the oil is the more unstable it becomes.
Monounsaturated oil is more stable than polyunsaturated and saturated oil is more stable than monounsaturated fat.
When polyunsaturated oils are exposed to light, heat or oxygen they oxidize and spontaneously form free radicals. Oxidation of polyunsaturated oil starts with the process of its extraction from its seeds, increases with time by more exposure to light and heat and oxygen.
By the time we buy it, the oils has already started to be rancid (oxidized oil means it is rancid)
Once we open the bottle and use the oil, we need to use it fast, as by its exposing to oxygen it goes rancid faster.
The rancidity of the oil doesn’t change its colour, taste or smell so we can’t depend on these to know when to stop using it and dispose of it.
Cooking with polyunsaturated oil, even on low heat will accelerate the oxidation of the oil.
There are two ways to classify fat, the first way depends on the saturation of the fatty acids it composed and the second depends on the size of its fatty acid.
polyunsaturated fatty acid increased the tumour yield to about twice that in rats fed either the high-saturated fat diet or a low-fat diet. http://www.ncbi.nlm.nih.gov/pubmed/6782319
Omega-6 Fatty Acids Cause Prostate Tumour Cell Growth In Culture. http://www.sciencedaily.com/releases/2005/08/050802123505.htm
findings indicate that polyunsaturated fatty acids, vulnerable to free radicals and reactive oxygen species, and easily peroxidized, may be related to ARMD induction.http://www.ncbi.nlm.nih.gov/pubmed/12424405
Are you Eating Rancid Oil http://www.jctonic.com/include/healingcrisis/20rancid_oils.htm
Stop Alzheimer's Now , By Bruce Fife
Eat Fat Lose Fat , Dr. Mary Enig And Sally Fallon
The Coconut Oil Miracle , Bruce Fife
polyunsaturated oil and the free radicals