Tag: Cooking oil stability

According to a 2018 review in *Oxidative Medicine and Cellular Longevity*, excessive dietary fat consumption can significantly increase oxidative stress, which drives the need to understand how to reduce fat oxidation. This guide explores the difference between beneficial fat burning and harmful lipid peroxidation and provides strategies to protect your cells from damage.

Over 70% of edible oils produced are from seeds, and their oxidation is a natural, yet undesirable, chemical process that transforms fresh oil into a rancid, unpalatable substance. This process degrades the oil's quality, affecting its flavor, aroma, and nutritional value. Understanding the science behind how seed oils get oxidized is key to preventing spoilage and ensuring safe consumption.