Category Archives: Oxidised Fats

Fried Foods: Serious Health Hazard

Posted on November 16, 2021 by Robert Barrington

Fried foods are popular because the frying process causes the production of chemicals that improve the taste of certain foods, and the burning process is actually beneficial in this regard. Further, the addition of the oil increases the fat content … Continue reading →

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Fried Foods and Their Health Effects

Posted on December 20, 2020 by Robert Barrington
Posted in Fat, Free Radicals, Oxidised Fats, Western Diet | Comments Off on Fried Foods and Their Health Effects

Raw Versus Roasted Nuts

Posted on January 27, 2018 by Robert Barrington
Posted in Nuts, Oxidative Stress, Oxidised Fats, Peanut, Walnuts | Comments Off on Raw Versus Roasted Nuts

Antioxidant Benefits Without Absorption

Posted on December 24, 2017 by Robert Barrington
Posted in Antioxidant, Green Tea, Oxidised Fats, Vitamin C | Comments Off on Antioxidant Benefits Without Absorption

Cooking With Fats

Posted on September 17, 2016 by Robert Barrington
Posted in Fat, Fatty Acids, Monounsaturated Fatty Acids, Oxidised Fats, Polyunsaturated Fatty Acids, Saturated Fatty Acids | Comments Off on Cooking With Fats

Cooking Fats

Posted on September 14, 2016 by Robert Barrington

Of all the topics in nutrition, fats and the nutrition of fats are perhaps the most complex, and as a result the most misunderstood. Fats are chemically complex and this complexity means that the interactions they show with human biochemistry … Continue reading →

Posted in Fat, Monounsaturated Fatty Acids, Olive Oil, Oxidised Fats, Polyunsaturated Fatty Acids, Saturated Fatty Acids | Comments Off on Cooking Fats

Antioxidant: Useful Food Preservatives

Posted on May 30, 2016 by Robert Barrington

Lipid peroxidation is the cause of rancidity in oils and fatty foods are therefore prone to rancidity. Lipid peroxidation occurs when the fatty acids in food are chemically oxidised through loss of electrons, and this can often cause the generation … Continue reading →

Posted in Antioxidant, Fish, Fish Oils, Green Tea, Oxidised Fats, Polyunsaturated Fatty Acids | Comments Off on Antioxidant: Useful Food Preservatives

Olive Oil For Improved Insulin Sensitivity

Posted on April 7, 2016 by Robert Barrington

Evidence suggests that extra virgin olive oil has beneficial health effects when consumed regularly. Studies have shown beneficial effects for olive oil consumption that include a reduction in triglycerides and increases in high density lipoprotein (HDL) cholesterol when carbohydrates are … Continue reading →

Posted in Antioxidant, Glycaemia, Insulin Resistance, Metabolic Syndrome, Monounsaturated Fatty Acids, Olive Oil, Olives, Oxidative Stress, Oxidised Fats, Polyphenols, Terpenes, Vitamin E | Comments Off on Olive Oil For Improved Insulin Sensitivity

Cooking With Fats

Posted on January 31, 2016 by Robert Barrington
Posted in Fat, Fatty Acids, Hydrogenated Vegetable Oil, Monounsaturated Fatty Acids, Oxidised Fats, Polyunsaturated Fatty Acids, Saturated Fatty Acids, Trans Fatty Acids | Comments Off on Cooking With Fats

Why Do Oxidised Fats and Oils Contribute to Insulin Resistance?

Posted on November 3, 2015 by Robert Barrington

Oxidised oils and fats are damaging to the health because when ingested, they are absorbed and interact with tissues causing the initiation free radical chain reactions. This creates oxidative stress in the cells and tissues of the body and in … Continue reading →

Posted in Fat, Fatty Acids, Free Radicals, Insulin Resistance, Oxidative Stress, Oxidised Fats | Comments Off on Why Do Oxidised Fats and Oils Contribute to Insulin Resistance?