MCT for Health

How long have we known that omega-6 self-oxidation products damage tissues, such as the liver? Long! A study from 1985 already investigated which components of spontaneous oxidation of linoleic acid are the most dangerous and what effects they have. And they identified it as the compound 9-ONA (9-oxononanoic acid). You will see below what it can do. Nevertheless, even after almost forty years, polyunsaturated table oils are officially promoted as very healthy foods, although it is true that frying has not been considered healthy for some time. However, spontaneous oxidation occurs even at relatively low temperatures, and oils are definitely not put in the refrigerator, so there will always be poisons in them. However, it is also true that oxidized dietary fats are apparently far more toxic to mice and lab rats than to humans . This is due to the much longer human digestive system. The majority of aldehydes, the so-called secondary products of spontaneous oxidation of linoleic acid, ar

We already know aldehydes, they are poisons that arise from polyunsaturated oils either at high temperature (frying) or by (per)oxidation. The best known such substances are MDA (malondialdehyde) or HNE (4-hydroxy-2-nonenal). If we follow up on the previous post , oxalates from plant products such as spinach, beet, but also almond milk or sweet potatoes create an oxidizing environment in blood vessels with increased production of superoxide, thus perfectly supporting the oxidation of linoleic acid from table oils and other polyunsaturated acids, which themselves promote excessive production of hydrogen peroxide in peroxisomes. It is therefore a very dangerous combination of foods for blood vessels, it increases the oxidation of LDL and the formation of atherosclerosis and vascular plaque. Studies show us that HNE also causes vascular muscle hypertrophy, increasing pulmonary blood pressure and pulmonary fibrosis . Another studies suggest that HNE can also be behind nerve and brain damag

Amaranth, spinach, sweet potatoes,  radishes, beet, a lmonds  and other so-called superfoods can be a surefire route to health damage, chronic inflammation, high cholesterol, atherosclerosis, and heart attack. Don't you believe? Still think these are super healthy foods? Have you ever heard of oxalic acid or oxalates? So let's look at it through the lens of recent studies. Let's start with a prospective study investigating the effect of dietary oxalate intake on atherosclerosis over a period of ten years, depending on calcium intake. Why did the authors choose this particular combination? Because oxalate occurs either as oxalic acid or bound to some mineral element, most commonly calcium. Calcium oxalate is the material that forms kidney stones as well as gallstones. Here, however, the binding to calcium is used even before processing in the digestive tract. If oxalate is already bound in the intestines, its absorption and flooding of the liver with oxalate from food will