US EditionA Recent Finding Reopens Debate About a Very Common Ingredient in Cooking
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For decades, seed oils, such as soy, sunflower and maize, have been silent protagonists of daily cooking. But in recent years, these vegetable foods have started to arouse suspicion in some sectors of nutrition, especially because of their linoleic acid content, a type of omega-6.The main argument?They could favor inflammatory processes in the organism and increase the risk of cardiovascular and metabolic diseases.However, new research contradic…
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