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
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