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Oxidation Questions

Oxidation

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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 0 · 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 43 · 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 568 · September 06, 2013 at 8:55 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 · June 11, 2013 at 11:58 AM

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 · May 28, 2013 at 8:43 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 905 · May 28, 2013 at 11:20 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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Matt_11 0 · May 28, 2013 at 11:20 PM

Olive oil handles heat quite well. Better than folks give it credit for. And in the grand scheme of things, there's a lot of paleo optimization that should come before worrying about the temperature you cook at with olive oil…

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by 2611 · March 29, 2013 at 6:35 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 · June 27, 2013 at 11:32 AM

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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Laura_50 0 · June 27, 2013 at 11:32 AM

I eat a lot of avocados (2 a day). I buy some that are starting to ripen and some that are very unripe. I put the unripe ones in the refrigerator and the ones that are starting to ripen on the counter. This allows me to have avocados for up to... (more)

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by 75 · March 27, 2013 at 11:03 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 1244 · January 14, 2013 at 5:15 AM

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 9387 · January 22, 2013 at 1:24 AM

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 293 · February 02, 2013 at 11:25 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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Jen_36 0 · February 02, 2013 at 11:25 PM

Most of the "hight-heat" cooking that people warn about is involving refined vegetable oils. Of course, its probably better to cook your food at lower-temperatures as bringing any kind of oil to its smoke point is probably not beneficial (at all);... (more)

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by 45 · December 15, 2012 at 2:20 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 2316 · October 25, 2012 at 8:35 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 549 · November 06, 2012 at 11:22 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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Mike_T_1 0 · October 23, 2012 at 1:17 PM

I don't understand. Linola seems to be bred to be high in linoleic acid (LA - omega 6) and low in linolenic acid (ALA - omega 3). Why is this good? http://www.ienica.net/crops/linola.htm (more)

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by 549 · October 03, 2012 at 5:47 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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Nix 0 · October 03, 2012 at 4:15 PM

I only eat apples in the fall. Mostly because I hate the taste of apple that didn't ripen naturally. I am hypoglycemic and tend to have elevated sugar levels if I eat an apple without protein or on an empty stomach. However, given that I only eat... (more)

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by 289 · May 26, 2013 at 6:22 AM

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 12, 2013 at 4:08 PM

Butter is ok for low temperature cooking, use refined coconut for higher temperatures.

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by 437 · July 27, 2012 at 1:58 AM

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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Zym 0 · July 27, 2012 at 1:58 AM

There's always the concern of Advanced Glycogen Endproducts in cooked foods, and fats accumulate the most ( http://en.wikipedia.org/wiki/Advanced_glycation_end-product ). Avoiding AGE's is one of the arguments for the Raw Paleo Diet. It certainly... (more)