Yep, just mean those that are easily oxidized. Are SFA also eventually oxidized?
Why take the carbs out of Mediterranean? I'm suggesting that low glycemic load carbs, as unprocessed as possible, and *selected and processed to maximize their antioxidant content* may be fine in larger amounts (not large, just not necessarily sparing), in spite of the carbs cause oxidation problem. An example: cooked blueberries have more antioxidants than uncooked (it will be in the book). Concord grapes, even though a relatively modern "invention" are very high in antioxidants. Chopping romaine lettuce the day before using it will raise the antioxidant content. Perhaps when selected and prepared to maximize antioxidants the antioxidants in the carb offset the oxidization caused by carb burning for energy. Maybe we don't *need* to be super low carb if we do carbs the high antioxidant way. Maybe the problem was never carbs, but the diminution of their antioxidant deliver to offset their weaknesses. So I'm thinking keep the carbs in Mediterranean, but ditch all the modern low antioxidant carb options. See the difference? I don't know if it's right, just something I'm thinking about.
ApoE 3/4 > Thanks in advance for any responses made to my posts.