Show 1420: The Cooking Oil Controversy Spotlights Cancer
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This text discusses the debate around cooking oils, particularly the shift towards using polyunsaturated fatty acids like those in corn or canola oil, and the potential downsides of their high omega-6 content.
- The description claims that consuming polyunsaturated fatty acids may reduce cholesterol levels.
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- MP3
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- MP3 — 0.00 ILS — In stock
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