Unsaturated fats such as sunflower oil, safflower oil, soybean oil and corn oil, pose a chronic threat to human health

This post includes a synopsis of a study published in Molecular Nutrition & Food Research 2007 Sep;51(9):1094-101 and a recipe for grilled beef heart with roasted chili peppers.

Study title and author:
Dietary advanced lipid oxidation endproducts are risk factors to human health.
Kanner J.
Department of Food Science, Volcani Center, ARO, Israel. vtkanner@agri.gov.il

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/17854006
 
In this review of unsaturated fats kanner found that:                                                            Books:

(a) Unsaturated fats are susceptible to oxidation (rancidity) which results in significant generation of dietary advanced lipid oxidation endproducts (ALEs) which damage the cells.

(b) These ALEs from formed from unsaturated fats, are absorbed from the gut into the circulatory system and act as injurious chemicals that damages not only circulatory system but also organs such as liver, kidney, lung, and the gut itself.
 
Kanner concludes that repeated consumption of these rancid unsaturated fats in the diet poses a chronic threat to human health.
 
Unsaturated fats include sunflower oil, safflower oil, soybean oil and corn oil.
 
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Recipe of the day

Grilled Beef Heart with Roasted Chili Peppers

Ingredients:                                                                                                      Food Mall: Beef Heart

■2-4 chili peppers for roasting

■One beef heart
■1 tablespoon of cumin
■1 teaspoon salt
■1 teaspoon black pepper (or 2 tablespoons of your favorite seasoning rub)

Instructions:
Roast or grill chili peppers until skin is black, then remove the skin in a basin of water or under running water. Remove the stem (and seeds for less heat) and slice thinly.

Slice the beef heart in half lengthwise, which will reveal the white inner gristle and maybe even a valve. Remove both with a knife or kitchen scissors.

Rub the heart halves with the spices.

Over medium-high heat, grill the heart until the outside becomes crispy and the inside is still slightly pink.

Slice the beef heart into thin strips and mix with the peppers. Serve with lime or lemon juice and a drizzle of olive oil.