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Oxidation Questions

Oxidation

Paleo Questions

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by 5 · August 14, 2014 at 1:08 AM

I used to do broth with sheep bones in a pressurized way and eat the marrow but I feel like it may be applying too much heat to be able to break the bones to get the marrow for the marrow to remain healthy, there's not data on what else is in... (more)

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jake3_14 0 · August 11, 2014 at 9:20 PM

>...there's not data on what else is in the broth other than gelatin...glysineprolineglucosamine sulfateall the minerals from the bone matrixAll these elements are nececessary to repair and maintain joint tissues. (more)

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by 5 · July 30, 2014 at 4:48 PM

Can you tell whether you are a slow or fast oxidizer by the amount of food you can eat and digest comfortably? Me for exsample can eats small meals about 5x a day and feel great and some people can have 2 large meals. What's the science behind... (more)

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paleot 0 · July 30, 2014 at 4:14 PM

What's the criteria for being a slow / fast "oxidizer"?I feel like if you can eat 1-2 large meals a day without any snacking and feel great, then you would most likely be able to eat 3-6 small meals a day and also feel great. But if you need to... (more)

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by 115 · May 06, 2014 at 5:01 AM

It is said that oxidized oil in general and Omega-3 specifically is bad for you if consumed in oxidized state. What are the scietific claims surrounding this?

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Elliefrance 0 · May 06, 2014 at 5:01 AM

Utilization of omega-3 unsaturated fats in fish oil has been accounted for to enhance the guess of a few perpetual incendiary ailments described by leukocyte aggregation, including atherosclerosis, systemic lupus erythematosus, psoriasis,... (more)

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by 48 · March 26, 2014 at 6:10 PM

Hey everyone, so I've looked into metabolic typing and everything makes sense except how each metabolic type gains weight or how they are affected by high GI foods. So slow oxidizers don't really get blood sugar spikes no matter what they eat,... (more)

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Methodician 0 · March 26, 2014 at 6:10 PM

No expert on metabolic typing but from what I understand if you're a slow oxidizer (carbohydrate type) this basically means you'd be better off with small meals more often. If this is really your type, your appetite should be a good guide.... (more)

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by 0 · March 02, 2014 at 12:47 AM

So--I have had problems for years-horrible vomiting and nausea from garlic is how it started, but now I can't eat onions, (and everything in garlic and onion family), eggs, dairy, broccoli, and beets. I am very careful to eat organic fruits and... (more)

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by 5 · February 23, 2014 at 7:46 PM

I know that olive oil must be used withing a month after opening and even when it is sealed it degrades. What about jojoba oil? I have one that is 2 years old, bought from TJ. It was sitting in the bathroom cabinet closed and rarely used. Now I... (more)

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by 0 · December 17, 2013 at 4:19 AM

So when I put beef suet in my crock pot on low to make beef tallow, after like an hour the liquid in it has bubbles rising from inside it and disappearing - just like boiling water. What's going on here? Are the bubbles a sign of too much... (more)

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Matt_11 0 · December 17, 2013 at 4:19 AM

It's water.

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by 0 · November 22, 2013 at 9:21 PM

Is FCLO in fact actually rancid or toxic? (not due to vit. A content but due to the fermentation process) A calm analysis seems to show that FCLO recommendations come from subjective (though potentially valid in those cases) n=1 positive... (more)

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by 5 · September 07, 2013 at 1:31 PM

So ive got this Bertolli olive oil today, that claims to be good for cooking, (until 220 C- thats also the reason why i bought it- for cooking!) which contains both, virgin and refined olive oil. Im not sure if this refined olive oil in... (more)

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by 583 · September 16, 2014 at 8:13 PM

PUFA's are bad, for the most part. Avocados contain a bit of this. Not a lot, but it's significant. Add to this the fact that my avocados sit on the warm counter for days if not a week or more during the summer, and you've likely got some... (more)

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Operator_Zero 0 · September 05, 2013 at 11:15 PM

I think as long as they aren't brown and gross then they probably aren't too oxidized. Even if they are, fuck it they're delicious. Buttery pears.

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by 5 · September 16, 2014 at 8:10 PM

My primary source of fat is a homemade ghee made from Kerrygold butter nowadays. Kerrygold has got a good n3-n6 ratio according to this Greenpeace Germany survey. I was wondering recently, what happens to butter's PUFA during some 30 minutes long... (more)

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greymouser 0 · June 11, 2013 at 11:58 AM

To some extent, yes, but PUFAs are always oxidizing. If you are concerned and to lessen the effect, simply cook at a much lower temperature. Butter melts in the sunlight, and you only need enough heat and enough time for the non-fat particles to... (more)

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by 50 · September 16, 2014 at 8:09 PM

Do I need to worry about using butter (grass-fed, if that matters) in high heat cooking, i.e., searing meats, roasting, etc.? I know this is an issue with olive oil where the high heat causes the PUFAs (I think) to become oxidized or unstable... (more)

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greymouser 0 · May 28, 2013 at 8:43 PM

Roasting and searing meats are two very different things when it comes to heat. Searing involves a direct heat, and you are much more likely to burn oils in the pan; roasting does not create a temperature at the surface or inside of the meat being... (more)

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by 915 · September 16, 2014 at 8:09 PM

The question is in the title really, i remember reading something & i'm sure the author said mixing butter with extra virgin olive oil protects it under high heat.

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Jay_9 0 · May 28, 2013 at 5:15 PM

No. Butter burns at about the same temperature as olive oil.

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by 2626 · September 16, 2014 at 8:06 PM

Oxidized fat seems like a bit of a bogeyman. We claim that way before you can taste or smell rancidity, innocent-looking fats are becoming toxic -- and the healthiest ones become the worst. People worry over their cooking techniques, their oil... (more)

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thhq 0 · March 29, 2013 at 6:35 PM

When I read this, iodine came to mind, so you might want to google iodine value. It's a stronger oxidant than peroxide, and is the standard test for a fat's degree of saturation. I don't know about it being useful for measuring rancidity. Still,... (more)

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by 40 · September 16, 2014 at 8:04 PM

What are the best tips for prolonging the oxidation in avocados? I would like to use them in more meals, make more guacamole but it always tends to turn brown and at that point it no longer appeals to me. I cannot bring myself to eat it and feel... (more)

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TrynAgain 0 · March 05, 2013 at 5:19 PM

Cut it up and Freeze

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by 75 · September 16, 2014 at 8:04 PM

I have been frying my eggs and bacon for a while now and am beginning to question, like many others, just how bad it is for my health (oxidation, etc). What could I make for breakfast that would be equally as filling without frying?

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CD 0 · February 26, 2013 at 3:05 AM

First, frying is not bad, set the stove to medium low and let it heat up slowly. You will have more than enough heat to cook the eggs you do not need to go all out. Second, Try hard boiled eggs or cooking in the oven.

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by 1232 · September 16, 2014 at 8:01 PM

I have an early start tomorrow and will be out all day, so I need to prepare a lunchbox tonight. I have some salmon and lots of vegetables and coconut oil. Is it okay if I fry the fish as I normally would and leave it in the fridge overnight... (more)

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Angelina 0 · January 14, 2013 at 5:15 AM

We use glass boxes for our lunch boxes. They are easy to wash and easy on the environment. I am sure that a few days of using aluminum foil will not hurt your food or the environment :)

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by 9402 · September 16, 2014 at 8:01 PM

As an example, let me compare lard to refined olive oil. Both have sufficiently high smoke points to make them seemingly suitable for frying. It seems most here (especially if the source is a pastured pig) seem to agree that frying in lard is... (more)

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Mscott 0 · January 12, 2013 at 10:32 PM

I don't think there's likely to be much difference in lipid oxidation when frying with either type of fat. This study, for example, found that frying pork chops in olive oil and lard produced similar amounts of the lipid oxidation product MDA.... (more)

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by 298 · September 16, 2014 at 8:00 PM

Is there any detailed information on how prone to heat oxidation PUFAs are? Many paleo resources suggest that fish (as a source of PUFAs) should be cooked for a long time at lower temperatures to prevent oxidation. But will it help? As far as I... (more)

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Matt_11 0 · January 05, 2013 at 8:08 PM

Cooking fish is not the same as high-heat refining of vegetable oils. Concern over oxidizing PUFAs in whole foods is nit-picking and over-optimizing, in my opinion. I'm sure there are other areas of diet/lifestyle that need to be fixed before you... (more)

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by 45 · September 16, 2014 at 7:59 PM

I always use the fat that I get from making broth for cooking, but recently, I realized that fats oxidize, not only from exposure high heat, but also from extended cooking time. I noticed that when I added some left over shrimp heads and shells... (more)

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Matt_11 0 · December 15, 2012 at 2:20 PM

I really doubt you had issues with your shrimp shell stock, at least from the fats. 1 pound of shrimp has but 2 grams of fat, only 0.7 grams of PUFA. Now, you're just talking shells, there's going to be essentially zero fat in there. It's very... (more)

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by 2341 · September 16, 2014 at 7:56 PM

I have no idea what either of these terms mean...but my friend needs help with homework and I figured the smartest people on the internet hang out here.

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miked_2 0 · October 25, 2012 at 8:35 PM

http://lmgtfy.com/?q=cellular+respiration+glucose+oxidation

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by 538 · September 16, 2014 at 7:56 PM

Apparently there is a different kind of flax seed called linola that has ~2% ALA and ~75% GLA the rest are SFA and MUFA. This different lipid profile has also added to its oxidative stability. None of the other nutrients were changed in quantity... (more)

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daz 0 · October 22, 2012 at 9:47 PM

as an update to my comment above. it looks like there is a product sold in Australia that contains Linola, tho its a snack for horses. "Linola Gloss contains ground Linola seed, Molasses, Psyllium Husks, Barley, Maize and other (secret) ... (more)

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by 538 · September 16, 2014 at 7:55 PM

Some say they are 'sugar bombs', some think they are natures gift, certainly they can be quite polarizing within this community. Here is an interesting article on the effects of an apple a day keeping the....(well you get it). In light of this... (more)

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NewEra 0 · October 03, 2012 at 3:15 PM

If you aren't overweight, don't have dietary restrictions on apples, and don't experience discomfort after eating apples....an apple a day should be fine! I suggest organic, as apparently they are one of the Dirty Dozen in regards to pesticide... (more)

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by 289 · September 16, 2014 at 7:51 PM

When butter is used to cook, is the PUFA content oxidized? The PUFA percentage is small, but it's still a concern to me. Should I be concerned about heating it too much? I'm thinking that if the butter is grass-fed, there are sufficient... (more)

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Anon_17 0 · February 26, 2013 at 6:43 PM

You can use ghee (which is made from butter) for high temperature cooking. You can also make ghee from butter, google can help you find instructions.

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by 457 · September 16, 2014 at 7:50 PM

I am currently eating an extremely clean diet, with emphasis on meat and fat quality. I currently am using kerry's gold butter for the majority of my fat intake. However, this stuff is extremely expensive for me and I can't continue on at the... (more)

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Alvaro 0 · July 27, 2012 at 12:06 AM

Beef tallow is extremely saturated, so it is extremely resistant to heat. I would say that under those temperatures, there's no oxidation or production of carcinogens. The smoke point of beef tallow is between 375??F-400??F