Rancid oils are oils that have undergone oxidative degradation, and they can contribute to Azheimer’s.  Oxidative degradation is a process where the oil reacts with oxygen in the air and breaks down. This process can result in the formation of harmful compounds, such as free radicals, that can be damaging to cells and tissues in the body. Consuming rancid oils can be harmful to health in several ways:

  1. Reduced nutritional value: Rancid oils may have reduced nutritional value compared to fresh oils. The oxidation process can destroy or reduce the levels of important vitamins and nutrients in the oil, such as vitamin E and essential fatty acids.
  2. Digestive problems: Consuming rancid oils can cause digestive problems such as nausea, vomiting, and diarrhea. This is because rancid oils can irritate the lining of the stomach and intestines.  Treat Digestive Disorders Naturally with Longevity Wellness!
  3. Increased inflammation: Rancid oils can increase inflammation in the body, which may lead to a variety of health problems, including chronic pain, joint problems, and heart disease.
  4. Increased oxidative stress: Rancid oils contain free radicals, which are unstable molecules that can damage cells and contribute to the development of chronic diseases such as cancer and Alzheimer’s disease.

To avoid consuming rancid oils, it’s important to store oils properly in a cool, dark place and to use them before their expiration date. It’s also important to avoid reusing cooking oils multiple times, as this can increase the likelihood of the oil becoming rancid. Additionally, choosing oils that are less prone to oxidation, such as olive oil, can help reduce the risk of consuming rancid oils.

Trans fats and health risks

Trans fats are a type of unsaturated fat that are created through a process called hydrogenation, which involves adding hydrogen atoms to liquid vegetable oils to make them more solid and shelf-stable. While small amounts of natural trans fats can be found in some animal products, such as meat and dairy, most trans fats in the diet come from industrially-produced partially hydrogenated oils.

The problem with trans fats is that they have been linked to a variety of negative health effects, including:

  1. Increased risk of heart disease: Trans fats have been shown to increase levels of LDL cholesterol (often referred to as “bad” cholesterol) in the blood and decrease levels of HDL cholesterol (often referred to as “good” cholesterol). This can lead to an increased risk of heart disease, heart attacks, and strokes.
  2. Increased inflammation: Trans fats have been shown to increase levels of inflammatory markers in the body, which can contribute to the development of chronic diseases such as diabetes, cancer, and arthritis.
  3. Increased insulin resistance: Trans fats have been shown to increase insulin resistance, which can lead to an increased risk of type 2 diabetes.
  4. Reduced cognitive function: Some studies have suggested that a high intake of trans fats may be associated with a reduction in cognitive function and an increased risk of Alzheimer’s disease.

In response to these health concerns, many countries have banned or restricted the use of trans fats in food production. The World Health Organization recommends that trans fats should make up no more than 1% of total energy intake, and that intake of trans fats should be as low as possible. To reduce intake of trans fats, it’s important to read food labels carefully and avoid foods that contain partially hydrogenated oils or other sources of trans fats.

 

Resources:

https://pubmed.ncbi.nlm.nih.gov/27215959/

https://pubmed.ncbi.nlm.nih.gov/24913896/