When milk is pasteurized, it is heated to 60-70 degrees, celcius.
If PUFA is dangerous to us in its raw form, does it become more dangerous if it has become heated?
So, the milk is about 70 degrees, celcius. Meat might be anything up to 200 degrees, celcius.
If PUFA is just bad anyway, whats the difference between me eating PUFA from an avocado, or from fried sunflower oil?
What does this mean for milk? One quart of whole milk will have a few grams of PUFA, much of it heated to 70 degrees, celcius. Is that healthy? Yes I am aware that saturated fat is protective to some extent. But what if that PUFA has been 'damaged' further by the pasteurization process?
If PUFA is dangerous to us in its raw form, does it become more dangerous if it has become heated?
So, the milk is about 70 degrees, celcius. Meat might be anything up to 200 degrees, celcius.
If PUFA is just bad anyway, whats the difference between me eating PUFA from an avocado, or from fried sunflower oil?
What does this mean for milk? One quart of whole milk will have a few grams of PUFA, much of it heated to 70 degrees, celcius. Is that healthy? Yes I am aware that saturated fat is protective to some extent. But what if that PUFA has been 'damaged' further by the pasteurization process?