Can someone explain me what makes the fat antithyroid

Discussion in 'Fats' started by BaconBits, Jul 26, 2013.

  1. BaconBits

    BaconBits Member

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    I dont quite understand the Ray Peat writing, what exactly makes the fat(PUFA) antithyroid.

    1.Is it the nature of the PUFAs

    2Or is it the fact that they oxidize quickly and the oxidized version of the fat is antithyroid

    What if someone is to cook with olive oil and the oleic acid is oxidized, would oxidized oleic aid be antithyroid
     
  2. Mittir

    Mittir Member

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    PUFA blocks thyroid in many different ways, oxidation is one part of it.
    Oleic is the least harmful of all the unsaturated fats.
    Omega 6 is a precursor to inflammatory products and inflammation
    initiates a whole cascade of bad things.
    Even without oxidation PUFA is able to block thyroid. Here is a quote from RP.
    Cooking makes olive oil more toxic, mainly by destroying anti oxidants and
    oxidizing 10 % PUFA. But this PUFA gets oxidized inside our body even when it was
    cold pressed and unheated. PUFA and estrogen increases each others activity.
    Estrogen blocks hormone secretion from thyroid.

     
  3. Beebop

    Beebop Member

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    Some RP quotes:

    My bold

    Basically, it is impossible to eat PUFA and have it remain unoxidized in the body.
    That certainly clarifies things for anyone searching for "cold-pressed" rapeseed oil etc, in "health food" shops. :lol:
    Sadly that includes me in the past :shock: :?
     
  4. OP
    BaconBits

    BaconBits Member

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    are there any chemists here to post how and oxidized omega 6 acid looks like and oxidized oleic acid.

    Only thing I found was a wikipedia link " http://en.wikipedia.org/wiki/Rancidification " and it suprised me, I always thought that the oxidation will take place on the double bound and that the double bound will become a single bound?
     
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