Scott Davis's The Oxidized Cholesterol Strategy PDF / Review Free Oxidized Cholesterol Strategy | Page 17

was surprised to see him load his coffee with full fat cream.
Every organic product “oxidizes” at some point if it comes into
contact with oxygen.
Fruits rot
Milk goes sour
Meats gather mold
. . . and most importantly, when it comes to your heart health, fat
goes rancid.
Since cholesterol and fat are closely connected, just slightly oxidized
(rancid) fat will destroy the cholesterol in your blood.
I could give you a long chemical discussion but to put it simply:
Like one rotten apple spoils the whole barrel, just a small amount of
consumed oxidized fat will spread oxidization around your arteries
and create plaque buildup.
Not all fats are created equal.
Different types of oils can be highly oxidized before you even begin
to feel their effects. In fact, the more processed an oil is, the more
oxidized it becomes, even before you buy it in a supermarket.
The worst type of fats are actually vegetable cooking oils, such as
sunflower and safflower oils.
These oils were hyped in the 1980s when the cholesterol myth