Are polyunsaturated fat cooking oils dangerous?
February 28, 2012 2:35 AM Subscribe
Do cooking oils containing polyunsaturated fats peroxidize or go rancid before the smoke point? Common advice says that the smoke point is when cooking oils go bad, but sites like and other websites for saturated fat and against polyunsaturated fat imply that free radicals are formed from sitting on the shelf in a clear bottle, heating it to less than the smoke point, and the refining process(which heats the oil). What exactly is the truth here?