... it when it’s not oxidized and not fermented right like it’s SJM: Yeah, fermented would speed up the oxidation, but then when it goes in your body your eating, like, oxidised fat, so those are inflammatory them ...
... Yeah, fermented would speed up the oxidation, but then when it goes in your body your eating, like, oxidised fat, so those are inflammatory themselves. And also, if you eat it when it’s not oxidised and not f ...
... ng, like, oxidised fat, so those are inflammatory themselves. And also, if you eat it when it’s not oxidised and not fermented, right, like it’s fresh then the oxidation process takes place in your body and r ...
... . And also, if you eat it when it’s not oxidised and not fermented, right, like it’s fresh then the oxidation process takes place in your body and robs you of oxygen.
So, either way they’re not ideal because if you eat anything that has to oxidize– this is the theory behind why you don’t want to eat Omega-3s and Omega-6a and polyunsaturated fatt ...
So, even if it’s fermented it’s still going to have those toxic byproducts of fermentation and oxidation.
