free radical cascades make your food extremely crispy. (Free radical cascades also happen to play a role in the polymerization reactions that make plastic solid. This is probably the origin of the well-intentioned, but not strictly scientific, assertion that “margarine is one molecule away from plastic.”) On the minus side, free radical cascades make your arteries extremely crispy. They will also damage other bodily tissues, which can generate inflammation, a kind of chemical chaos that interferes with normal metabolic function.
