date:Mar 08, 2016
years, she said, and it is linked to the push against trans fats. When linoleic acid is made solid (hydrogenated) for processed foods, it is more likely to convert to trans fat than its oleic cousin.
So oils, notably safflower, sunflower and soybean, now routinely contain less linoleic acid -- it often makes up less than 20 percent of the fatty acids in commonly purchased oils, based on food labels and confirmed by testing in her lab, Belury said.
Grapeseed oil for now remains an excellent so