Paul Saladino· MD
This means that even if they don’t reach their smoke point, the polyunsaturated fats can oxidize and create harmful byproducts.
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This means that even if they don’t reach their smoke point, the polyunsaturated fats can oxidize and create harmful byproducts.
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oils that contain more polyunsaturated fats like linolic acid present in these seed oils or even omega-3 polyunsaturated fats like alpha linolenic acid which are even more unsaturated than linolic acid those fats are very unstable when you heat those fats like in soybean oil with a significant amount of linolic acid but also alpha linolenic acid those are going to oxidize become rancid damaged and form lipid peroxides very quickly
olive oil is about 10 to 15 sometimes even 20% linolic acid that is an omega-6 18 carbon polyunsaturated fatty acid that will oxidize when you cook it so the peroxidation index of olive oil is lower than seed oils but it's much higher than more saturated fats like coconut Tallow butter or ghee
When seed oils, especially the more PUFA-rich ones, are exposed to high heat, they can oxidize. And yes, oxidation can churn out compounds that aren't exactly friendly to health.