Why cannot we taste or smell the lipid peroxides in refined

Taka · Guest

On the following Udo Erasmus site:

http://www.udoerasmus.com/articles/udo/hbaco.htm

he claims that refined oils contain 1% of damaged molecules to start
with and are further oxidized when used in frying. I have also heard
in other places that we cannot recognize how bad refined oils are
using our senses, this works only for unprocessed fats like butter or
virgin olive oil. But from the chemistry lessons I know that fatty
acid aldehydes and peroxides have strong smell and taste of
rancidity. How could this be that the industry manages to mask these
properties? What are the additives which mask the smell? For
instance 4-OHE (posted previously) has quite strong rancid smell in a
pure form. But the cooking oils containing it are odorless. Also
fried food doesn't have any rancid taste.

Taka

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Mr. Natural-Health · Guest

On Jan 18, 11:34 am, Taka <taka0...@gmail.com> wrote:

Guest

I had a jar of coconut oil with just a little remaining. I forgot
about it for over a year, then when I opened it, there was a distinct
rancid smell. Also, I made a shortbread with a small amount of
butter,then kept it in a sealed plastic bag in the refrigerator.
After a couple of months, I opened the bag (after not eating any for a
few weeks) and there was a strong rancidity smell. I've had olive oil
that also had that strong smell to it, years ago, when I used small
amounts of it (organic, first pressed, extra virgin). When relatives
or friends eat fries or meat, I can detect what I think is a hint of
rancidity, no matter how "fresh" the ingredients were before cooking.

Taka · Guest

Another source claiming that the cooking vegetable oils are generally
safe and "EFAs" are not destroyed:

http://www.essentialfats.com/fapfaq.pdf

Taka · Guest

Another source claiming that we can smell the rancidity in unrefined
oils but not in refined oils. This means that the processed oils can
be odorless and tasteless and yet contain dangerous amounts of lipid
peroxides:

QUOTE: Rancid fats and oils taste very bad even in small amounts;
people avoid eating them.[13] It is very difficult to measure or
estimate the actual human consumption of these substances.[14] In
addition, the majority of oils consumed in the United States are
refined, bleached, deodorized and degummed by manufacturers. The
resultant oils are colorless, odorless, tasteless and have a longer
shelf life than their unrefined counterparts.[15] This extensive
processing serves to make peroxidated, rancid oils much more elusive
to detection via the various human senses than the unprocessed
alternatives. UNQUOTE.

SOURCE: http://en.wikipedia.org/wiki/Atherosclerosis

Mark Thorson · Guest

Taka wrote: