Oxidation

Oxygen-driven oxidation supports energy production. Oxidation is not inherently harmful. A study of 22 commercially available avocado oil samples found a tremendous amount of oxidation, including in products marketed as premium. A study of 22 avocado oil samples found a tremendous amount of oxidation across commercially available products, including many marketed as premium. Deodorization can completely mask oxidation, making it impossible to detect rancidity by smell or taste. Deodorization can completely mask the smell of highly oxidized oil, making odor an unreliable quality indicator. Oxidation in cooking oil cannot be detected by smell or taste because deodorization removes odor while leaving oxidation intact. Oxidation is tied to oxygen use in the body. Light is an oxidation accelerator, meaning clear plastic or glass containers continuously expose oil to oxidizing light on store shelves. Dark glass containers slow oil degradation by blocking light-accelerated oxidation. Oxidized fats become pro-inflammatory rather than health-promoting, adding to the body's inflammatory burden. Light accelerates oxidation, making clear plastic or glass containers inferior for storing avocad…