>>17566Hmm, perhaps my 1st sentence here might seem a bit disconnected from the 2nd sentence. I asked Claude to explain the connection:
"""
The connection is rooted in biochemistry: lipid peroxidation is the process where fats become damaged through oxidation, and certain types of fats are much more susceptible to this damage than others.
Omega-6 polyunsaturated fatty acids (PUFAs), which are abundant in seed oils like soybean, corn, and sunflower oil, are particularly vulnerable to lipid peroxidation because of their chemical structure. They contain multiple double bonds that make them reactive and prone to oxidative damage, especially when exposed to heat, light, or oxygen. Deep-frying in these oils accelerates this process significantly.
When lipid peroxidation occurs, it can create harmful compounds like aldehydes and other oxidative byproducts that may contribute to inflammation and cellular damage in the body.
"""
