Geoffrey Purcell wrote:

> Lipid peroxidation(via ALEs) is a known aspect of food science  and
> referred to by many studies, plus it's now acknowledged that cooking
> oxidises fats(here's a standard paper on the subject):-

> http://www.emeraldinsight.com/Insight/viewContentItem.do;jsessionid=24EA4D9B09FB5F0637D3679929022BA2?contentType=Article&hdAction=lnkhtml&contentId=1579208
> 

 From that article:"Design/methodology/approach – Changes in chemical 
properties of various edible oils [Indian ghee (clarified butter), 
hydrogenated oil, coconut oil, mustard-rapeseed oil, groundnut oil, 
soyabean oil, cottonseed oil and sunflower oil] were studied."

Neolithic, all. Irrelevant to us.


William