What Alf and others simply refuse to see is that you can eat a diet
that is nearly devoid of lipid peroxidation, and so with any kind of
reasonable diet, you won't need extra taurine.  They are hooked on the
idea that polyunsaturates, which are the worst offenders in terms of
lipid peroxidation (no debate on that point) are "essential," even
though this claim is based on one flawed experiment on rats from 1930
(Biurr & Burr) - the rats were not given vitamins because all the
vitamins were not known at the time.  My grandparents never eat omega 3
PUFA foods, and never have, yet they are in fairly good shape (early
90s and mid 80s).  I have avoided polyunsaturates for over 3 years,
only getting tiny amounts (that you get from coconut oil or butter, for
example).  I am in much better shape physically then I was back then,
and I almost died because I ate so much anti-nutritive food (high
fiber, lots of legumes, which are high in lectins, etc.) and lost the
ability to digest food.  I now take stomach acid and pepsin supplements
with each meal, which "cured" me.

Here's a report I read just a few minutes ago that makes this point,
and it's the same point with all these supplements - just avoid
unsaturated fats and you'll be doing the single best thing (in terms of
diet):

Food Fried In Vegetable Oil May Contain Toxic Compound

MINNEAPOLIS / ST. PAUL -- University of Minnesota researchers A. Saari
Csallany, a professor of food chemistry and nutritional biochemistry,
and graduate student Christine Seppanen have shown that when highly
unsaturated vegetable oils are heated at frying temperature (365 F) for
extended periods--or even for half an hour--a highly toxic compound,
HNE (4-hydroxy-trans-2-nonenal) forms in the oil.

Previously, vegetable oils such as soybean, sunflower and corn were
regarded as heart-healthy because of their high levels of linoleic
acid, a polyunsaturated fatty acid. HNE is incorporated into fried food
in the same concentration as it forms in the heated oil. Also, Csallany
and her colleagues have found three toxic HNE-related compounds (known
as HHE, HOE and HDE) in heated soybean oil. They will present their
work at a poster session from 9 a.m. to 2 p.m. Wednesday, May 4, at the
96th annual meeting of the American Oil Chemists Society in the Salt
Lake City Convention Center.

"HNE is a well known, highly toxic compound that is easily absorbed
from the diet," said Csallany. "The toxicity arises because the
compound is highly reactive with proteins, nucleic acids--DNA and
RNA--and other biomolecules. HNE is formed from the oxidation of
linoleic acid, and reports have related it to several diseases,
including atherosclerosis, stroke, Parkinson's, Alzheimer's,
Huntington's and liver diseases."

Csallany's work underscores the risk of repeated heating, or reusing,
highly unsaturated oils for frying because HNE accumulates with each
heating cycle. In future studies, Csallany and her colleagues plan to
determine how long polyunsaturated oil must be heated at lower
temperatures in order to form HNE and its related compounds. The study
was funded by the University of Minnesota.

Source: sciencedaily.com

Really?  The experiment was with added *taurine.*  The effect of taurine
in combination with other amino acids may be quite different.  That
certainly has been true for some other amino acids given this way.  But
it would be foolish to do *anything* based on one experiment in one
model of atheroclerosis in rabbits.