Oxidation is one of those health words that sounds complicated, but the idea is actually very simple—and very important.

Oxidized cholesterol and oxidized fats are not natural, healthy fats. They are damaged fats. In everyday terms, oxidation happens when something breaks down after being exposed to oxygen.

Think about rust.

When metal is left outside, it rusts. When a cut apple or potato turns brown on your kitchen cupboard, that’s oxidation. When cooking oil smells bad or tastes off, it has gone rancid. All of these are examples of oxidation at work.

The same thing happens inside your body.

Oxidation is not all bad. Your body uses oxygen to turn food into energy. That’s how you stay alive and active. Problems start when oxidation gets out of control and begins damaging healthy cells.

When fats and cholesterol are damaged by oxidation, they no longer behave normally. This is especially important when it comes to cholesterol.

Cholesterol itself is not the villain it’s often made out to be. Yo...