codrus on Nostr: They also have no antioxidants to help fight the process of oxidation (exposure to ...

They also have no antioxidants to help fight the process of oxidation (exposure to oxygen), and thus generate over time the quickest amounts of free-radicals. Coconut oil doesn't have too much either, but it has the most heat-resistant type of fat, so is perhaps the best for cooking. Olive oil has the highest concentration of antioxidants. Avocado oil isn't too shabby. But, the main takeaway is that all of these are processed foods; all the oil has been exposed to oxygen and has begun the oxidative process, even when seal away now in nitrogen; the oil has still absorbed enough oxygen to keep oxidizing, regardless. So consuming any is playing a bit of Russian Rootlet: that is, hoping it is very fresh and hasn't had the opportunity to oxidize much, yet. Keeping refrigerated helps to a small degree.