Oxidation

Oxidation

Oxidation Questions

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by 0 · about 4 hours ago

I understand that blasting meat at high temperatures causes denatured proteins and/or unwanted oxidation. My question is, does the same or something similar occur when cooking meat low and slow? I've got some beef ribs in my slow cooker at home... (more)

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TheGastronomer 0 · October 02, 2014 at 6:25 PM

First of all, it seems like you are getting your information from a very bad source, so lets begin with what it means to "denature proteins". All protein eaten by humans must be denatured in order to be absorbed by the human body.... (more)

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by 5 · about 4 hours ago

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 · about 4 hours ago

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 58 · about 4 hours ago

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 · about 4 hours ago

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 0 · about 4 hours ago

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 50 · about 5 hours ago

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 · about 5 hours ago

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 · about 5 hours ago

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 298 · about 5 hours ago

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 · about 5 hours ago

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 · about 5 hours ago

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 · about 5 hours ago

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 457 · about 5 hours ago

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

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by 1163 · about 5 hours ago

http://journals.cambridge.org/action/displayAbstract?fromPage=online&aid=8640340 Abstract only, unfortunately. Still, very interesting- apparently we don't have to worry about oxidized fish oil (in the short term, at least). Also, is this a... (more)

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Thespian 0 · July 19, 2012 at 5:35 AM

Better off consuming Krill Oil which is less prone to oxidation and is also better absorbed/utilized by the body: http://www.proteinpower.com/drmike/inflammation/why-krill-oil/ (more)

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by 1317 · about 5 hours ago

I bought a large batch of fish-oil-based Omega 3 from London Drugs more than a year ago, and I am wondering if it is still safe to use. I took it out of its original container and put it in plastic bags (because I was transporting it and I wanted... (more)

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AmandaLP 0 · July 05, 2012 at 8:36 PM

You can't determine how old or safe a fish oil capsule is. In most studies, just eating the fish is a lot better than taking fish capsules. Check out http://chriskresser.com/the-fish-vs-fish-oil-smackdown for more info. (more)

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by 788 · about 6 hours ago

I have found other hacks on similar topics but haven't seen a definitive answer. Does the cooking during the canning process oxidize the PUFA and Omega 3 in salmon? I have been devouring the 14oz Wild Pink Salmon Cans from Trader Joes. The fish... (more)

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Amy_B_ 0 · June 08, 2012 at 8:17 PM

I submitted this exact question to Robb Wolf via the podcast, and he answered it! You can check out the episode here. (My question is #5 if you scroll down.) His answer was basically that with canned fish, the pros outweigh the cons. Some of... (more)

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by 30 · about 6 hours ago

If I have a grassfed chuck roast in the crockpot on low all day, cook grassfed ground beef on the stovetop till it is all brown, or I I bake salmon in the oven till it is 140 degrees farenheit- have I pretty much oxidized all of the omega-3 fats... (more)

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sarah_ann 0 · August 21, 2011 at 6:31 PM

I don't think they do so easily as fish contains selenium, a potent antioxidant. Even if you deep fry in canola (eugh) most of the long chain omega 3's are intact: http://www.sciencedirect.com/science/article/pii/096399699390049O And then you... (more)

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by 15226 · about 6 hours ago

I'm curious if people can shed some light on this for me.... I know there are many benefits to being efficient at burning fat for fuel, including better blood sugar control, much more 'bang for your buck' in terms of ATP per molecule, healthy... (more)

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Ambimorph 0 · June 18, 2011 at 7:40 PM

Lucas Tafur writes an interesting, and highly technical post on this.

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by 18412 · about 6 hours ago

It's all the rage. Molecularly bound oxygen water. Oxygen tanks. Oxygen rooms. Athletes do it. Celebrities do it. We all know that oxidated cells can be damaging. So why do people believe in intentionally sucking in more oxygen other than just... (more)

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miked_2 0 · May 10, 2011 at 5:16 PM

1 - Oxygenated water is a scam. What does "molecularly bound oxygen water" mean? Water is H2O, and that's it. The amount of oxygen dissolved in water is just a function of the Keq(T) which is shown here... (more)

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by 970 · about 6 hours ago

This Mercola interview with Dr. Rudi Moerck is quite interesting. These points stood out for me: 1) EVOO goes rancid faster than minimally processed olive oil due to it's high chlorophyll content. 2) Dr. Moerck recommends adding a drop of the... (more)

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Matt_1 0 · November 02, 2010 at 12:08 AM

Guy on youtube video says extra virgin olive oil is bad... he tested it himself so it must be true. Mercola is one of the biggest quacks on the internet and he is interviewing the head of a supplement company, i'd take anything they say with... (more)

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by 642 · about 6 hours ago

Everyone agrees it's a bad idea to cook with omega-3 oils due to the rapid oxidation this causes, but is it fine to consume cooked omega-3 fats in salmon (let's say baked in the oven at 350 degrees for 15 minutes) frequently? Salmon, of course,... (more)

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Bread_Eating_Beelzebub 0 · September 02, 2010 at 5:26 PM

Another solution not mentioned here is to marinate fish in an antioxidant, such as orange or lemon juice, ginger, garlic, etc. I like to steam fish myself. But a good seared fish is much tastier :) (more)

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by 2254 · about 7 hours ago

A lot of paleo/primal recipes and cooking methods seem to overlook the issue of heat damage to fats and protein, making liberal use of frying or sauteing, in other words cooking things in fat (paleo fats like butter and coconut oil, but still) at... (more)

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JLL 0 · February 22, 2010 at 4:09 PM

It seems that AGEs and ALEs produced inside the body are more harmful than those produced during cooking. The data on the negative health effects of exogenous AGEs/ALEs is somewhat unclear. A couple of observations from the literature: The... (more)

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by 0 · October 31, 2014 at 4:12 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 75 · October 31, 2014 at 4:01 AM

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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