Paul Saladino· MD
the more saturated an oil is the less likely it is to undergo oxidation when you expose it to heat
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the more saturated an oil is the less likely it is to undergo oxidation when you expose it to heat
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but the refining and high heat processing of unstable fats makes them far worse and you have a Blog on the Zero acre website about canola oil which is excellent and it points out the fact that according to the FDA or the USDA guidelines if something contains less than 0.5 grams of trans fat per serving you can say it has no trans fat but there are I think at least two studies showing that when they actually look at the amount of these trans fats in oils including canola oil we find anywhere from 3.6 to 4.2 correct me if I'm wrong on those numbers percent of the fats in canola oil are trans fats and they're supposed to be less than 0.5 or 0.6 percent of these oils
because this canola oil is a seed oil and it's polyunsaturated it's going to oxidize much sooner than Olive Oil which is going to oxidize much sooner than Tallow
The more unsaturated an oil is, the more quickly it's going to be damaged when you heat it. Theoretically, if you had a higher saturated fat content oil like a pure tallow, which is a refined, which is sort of an oil that is from beef fat, so people don't know tallow. It's a beef fat. It's solid room temperature. If you were to heat that oil, it's going to have a lower degree of oxidation, not zero, but a lower degree of oxidation relative to olive oil. Olive oil will have a higher degree of oxidation, a lower degree of oxidation relative to a seed oil.
So, yeah, the saturated fats less prone to oxidation.