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you microwave butter or margarine, does this release the free radicals?
radicals are generated from many reactions in the body and can be
created in foods from a combination of oxygen and light or heat that
react with a donor molecule.
Therefore, free radicals are not released,
but are created.
The main target or donor in foods is polyunsaturated fats because
they have double bonds that accept oxygen and form a radical.
Butter and margarine contain small amounts of polyunsaturated
this reason, free radicals can theoretically occur in them when they are
subjected to heat or light in the presence of oxygen.
However, these foods also usually contain antioxidants which will
reduce the free radicals.
The risk of harm associated with microwaving butter or margarine
from free radicals is, in my opinion, extremely low.