Saturated fat is called "saturated" because every carbon atom is saturated with hydrogen.
This means no double bonds. No reactive sites. Chemically stable.
Polyunsaturated fat has multiple double bonds.
These double bonds are reactive sites where oxygen attaches and creates lipid peroxides.
Lipid peroxides are inflammatory compounds that damage cell membranes, mitochondria, and DNA.
When you eat saturated fat, it remains chemically intact in your body.
When you eat polyunsaturated fat from seed oils, it oxidizes inside your cells and creates years of inflammatory damage.
This is basic chemistry. Not controversial. Just ignored.
Because the food industry needs seed oils for cheap production costs and shelf stability.
Your cellular health is not their priority.
