we are being told to eat antioxidant-rich diets. Of course, since there is no reason to consume these oils in the first place, this kind of advice is based upon assumptions about what most people are eating.
My older relatives talk about how fruits and vegetables don't have much taste these days, and I've noticed this especially in the case of apples, which often taste like water that has an off taste to me. Plants which are usually antioxidant-rich may contain much smaller amounts if they are grown under stressful conditions, and so this is another example of the global oxidation that we are witnessing these days (after World War II, it has become much more pronounced). While one can protect oneself to some degree by avoiding any major dietary source of unsaturated fat, it is unclear what this will mean to life on this planet. There are all kinds of "pathogenic" infections among marine life that has never been seen before, and not just mammals. Off the coast of New England such an "epidemic" afflicted lobsters (I think it was first observed last year), for example. The way it was described by one "expert" led me to call it "lobster AIDS" among a few people I discussed this with, and as I've said many times before, in science, you do the controlled experiments and see what happens. It would certainly be easy to do with lobsters. What would most likely be found is that the same "pathogens" are present among both groups of lobsters, but that only the one that is exposed to powerful stressors (such as the kind of pollutants off the shores of New England) become ill. It is much easier and cheaper to determine how dangerous "global oxidation" appears to be than to do so with "global warming." My fear is that the former is much more dangerous to life on the planet (except perhaps to the fungi and some bacteria, for example) than the latter. |
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