lvysaur
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- Mar 15, 2014
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I've heard Ray Peat mention in passing that "already oxidized" oils are somewhat less harmful than oils which are prone to oxidation, but not yet oxidized. He made this comment when talking about fish oil in an interview since the O3 oils oxidize much more readily than the O6 ones from soy/corn.
He didn't elaborate much, but said that oxidized oils were "less easily incorporated" or something like that.
So, theoretically, would it be better to consume stale corn oil than fresh corn oil? Would it also be better to consume fish oil than krill oil? Krill oil has the antioxidant astaxanthin, so it would be less oxidized prior to consumption than fish oil. It also exists in the form of phospholipids, rather than triglycerides, which may make it more absorbable.
He didn't elaborate much, but said that oxidized oils were "less easily incorporated" or something like that.
So, theoretically, would it be better to consume stale corn oil than fresh corn oil? Would it also be better to consume fish oil than krill oil? Krill oil has the antioxidant astaxanthin, so it would be less oxidized prior to consumption than fish oil. It also exists in the form of phospholipids, rather than triglycerides, which may make it more absorbable.