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“Oxidation, I never tire of reminding myself, is what happens when oxygen attacks.”
― Alan Bradley, A Red Herring Without Mustard

“But when oxidation nibbles more slowly - more delicately, like a tortoise - at the world around us, without a flame, we call it rust and we sometimes scarcely notice as it goes about its business consuming everything from hairpins to whole civilizations.”
― Alan Bradley, A Red Herring Without Mustard

“Another thing that can make flour and dairy products so pleasurable and addictive, ironically, is their ability to cause more uncomfortable reactions than just about any other foods. . .They can comfort us from both digestive and/or respiratory distress. Remember how endorphins are released when we've had an injury? Same principle here. . .the body begins to comfort us from this chronic allergic irritation and damage. Ironically, this makes these foods irresistible.

. . .After the extraction process, most of [the] beneficial nutrients are gone. What's left are the crystallized concentrate, not unlike other plant concentrates we're familiar with, like cocaine or opium . . .

. . .[Vegetable oils are] very unstable - that is, they can become dangerously rancid very quickly. Rancid means oxidized, and in your body, oxidized means damage to your cells and tissues. . . If you eat vegetable oils that are already oxidized from heat and light in processing, you are exposing your own healthy tissues to a volatile substance that will damage them,”
― Julia Ross, The Mood Cure