Much or all of the damage done by frying comes from oxidation of linoleic acid, so lower is better. - Earnestly Contend For The Faith Jude 3

Much or all of the damage done by frying comes from oxidation of linoleic acid, so lower is better.

Roger Fulk September 27, 2024 WARNINGS ABOUT HEALTH NUTRITION FOOD DISEASE 0

May be an image of text — Post courtesy of Anya Vien Facebook

Anya Vien Such a great guide of linoleic acid in cooking oils. Much or all of the damage done by frying comes from oxidation of linoleic acid, so lower is better. Facebook