Posted by Questionmark on June 17, 2011, at 17:10:10
In reply to Re: Fish oil brands. Re: Going back to .. » Questionmark, posted by larryhoover on June 16, 2011, at 19:56:32
But even though our bodies are equipped to neutralize/reduce free radicals and make many free radicals themselves, does not of course mean that we cannot help or hurt our bodies in this area by what we ingest. So could the intake of oxidizing molecules from eating rancid fats contribute in any significant way to increased cellular oxidation? Or is the amount ingested from rancid fats so negligible compared to other "pro-oxidative" behaviors that it's not really worth considering?
Also... But what do you think the biologically beneficial reasons are for why we've evolved to not want rancid food?
Is it because it indicates a greater likelihood of bacterial contamination as well? Or is it merely because fresh fats have more biologically useful fatty acids compared to rancid fats? Or something else?"The bottom line is, we're well protected, even from rancid fats. I think people get too caught up in the details."
Well, no one in the world is more guilty of that than i am. ... It's a problem.
Thanks again.
> > Oh, but so do fats that are oxidized produce free radicals? I thought that most molecules that are oxidized become pro-oxidants themselves.
>
> Yes, but. The buts do matter.
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> Usually, you can plot the reactants and products on a reactivity chart such that what goes in is more reactive than what comes out. So, that's a general trend, entropy.
>
> In a petri dish, or a test tube, you can get long-standing chain reactions. A candle flame burning sheep fat or whale oil is a chain reaction. In our bodies, we have protective mechanisms to break those chains. Antioxidants such as superoxide dismustase, glutathione, vitamins E and C, and a variety of supporting cast members such as CoQ10 or melatonin or heme-type structures quench the reactivity of the oxidizers.
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> Your own mitochondria are virtual free-radical machines, churning out massive numbers/types of oxidizers. Somehow, we keep ourselves from catching fire, and only maintain a temperature of 37C/98.6F.
>
> The bottom line is, we're well protected, even from rancid fats. I think people get too caught up in the details.
>
> > Why have we evolved to not want rancid food?
>
> I think of it as a "lack of freshness" detection system. Given a choice, we choose the fresher food. I don't know about you, but when I'm cleaning out the fridge, the process is as much one of smelling the materials as it is about reading best before dates.
>
> As I've become more mature, I find that I've trained my nose, also. Certain aromas from cheese I now find inviting, whereas before I'd have thought they indicated spoilage. But in contrast, I'm exquisitely sensitive to rancidity in nutmeats. I just can't bear nuts that aren't fresh, and it has nothing to do with what I think about the situation. When it comes to rancidity, I lean towards nature, rather than nurture.
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> > And thank you for that other info. Interesting. And helpful.
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> My pleasure. Truly.
>
> Lar
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