Oxidation

How it works

Preparation

Risks & contraindications

Evidence quality

Highlighted claims

• Deodorization can completely mask oxidation, making it impossible to detect rancidity by smell or taste. — The Ugly Truth About Avocados (You Won't Like It)
• A study of 22 commercially available avocado oil samples found a tremendous amount of oxidation, including in products marketed as premium. — The Ugly Truth About Avocados (You Won't Like It)
• Oxidation in cooking oil cannot be detected by smell or taste because deodorization removes odor while leaving oxidation intact. — The Ugly Truth About Avocados (You Won't Like It)
• Deodorization can completely mask the smell of highly oxidized oil, making odor an unreliable quality indicator. — The Ugly Truth About Avocados (You Won't Like It)
• Oxidized fats become pro-inflammatory rather than health-promoting, adding to the body's inflammatory burden. — The Ugly Truth About Avocados (You Won't Like It)
• A study of 22 avocado oil samples found a tremendous amount of oxidation across commercially available products, including many marketed as premium. — The Ugly Truth About Avocados (You Won't Like It)
• Oxidized fats become pro-inflammatory rather than health-promoting, counteracting the reason consumers purchase avocado oil. — The Ugly Truth About Avocados (You Won't Like It)
• Light is an oxidation accelerator, meaning clear plastic or glass containers continuously expose oil to oxidizing light on store shelves. — The Ugly Truth About Avocados (You Won't Like It)
• Dark glass containers slow oil degradation by blocking light-accelerated oxidation. — The Ugly Truth About Avocados (You Won't Like It)
• Light accelerates oxidation, making clear plastic or glass containers inferior for storing avocado oil. — The Ugly Truth About Avocados (You Won't Like It)