Oxidation

Oxidation

Oxidation Questions

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by 0 · about 16 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 16 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 53 · about 16 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 17 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 5 · about 17 hours ago

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 598 · about 17 hours ago

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 50 · about 17 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 17 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 17 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 40 · about 17 hours ago

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 298 · about 17 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 17 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 538 · about 17 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 289 · about 17 hours ago

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 1317 · about 17 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 17 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 1453 · about 17 hours ago

What do you think about Don's new post about the negative effects of iron? iron, oxidation, inflammation and aging A few excerpts: In The Iron Factor of Aging, Francesco S. Facchini discusses the relationship between iron and chronic... (more)

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Anonymous_Chump 0 · October 29, 2011 at 5:35 PM

"Epidemiological data thus show a suggestive association between dietary heme and risk of colon cancer. The analysis of experimental studies in rats with chemically-induced colon cancer showed that dietary hemoglobin and red meat consistently... (more)

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by 5002 · about 17 hours ago

I'm nearing the end of a bottle of Carlson's fish oil. And its really cloudy, as if thicker, cloudier parts have been slowly gathering at the bottom. Anyone know whats going on? Should I continue to take it?

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Guest_1 0 · September 22, 2011 at 1:07 AM

Yeah, it's probably normal if you're refrigerating it -- it can happen when the oil is in colder temperatures. If it tastes OK, then I'd say it's most likely fine.

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by 20353 · about 17 hours ago

Any tips or tricks for minimizing PUFA oxidation?

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Mike_T_1 0 · May 09, 2012 at 11:51 AM

Eat less PUFA? :)

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by 15226 · about 17 hours ago

As I understand it, the membrane of LDL contains polyunsaturated fatty acids (PUFA), which are highly vulnerable to oxidation. This oxidation, due to poor LDL receptor activity, lack of antioxidants or otherwise, is what causes atherosclerotic... (more)

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coprophagous 0 · December 17, 2011 at 3:31 AM

im surprised that this traditional dogma is on a paleo site. we have this wonderful mechanism to prevent death due to bleeding called atherosclerosis that was selected for when humans or some lessor creature lost the ability to form vitamin C and... (more)

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by 15226 · about 17 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 2435 · about 17 hours ago

Pretty sure it's oxidized. It's extra fishy smelling, and causes me to have some nasty fish burps. I completely forgot to refrigerate them. I'm willing to deal with the nasty burps if they're still doing me any good. Are they still beneficial at... (more)

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FED_at_LiveCaveman_com 0 · June 03, 2011 at 6:51 PM

I think that your nose knows best. If it smells bad, it's literally millions of years of evolution yelling "Don't Eat!" at you.

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by 18412 · about 18 hours ago

Almonds contain a very high amount of Vitamin E, which we all know protects against oxidation. Many sources rank almonds in the top 5 or even top 3 for VitE content of all known foods. Can anyone provide a sound argument that defeats the idea that... (more)

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Annie 0 · September 29, 2011 at 7:30 PM

I agree with Majikinetor. Despite high omega 6 concentrations in nuts such as walnuts, I don't think it's paleo at all to start demonizing whole organic foods because of one element in these foods. That's like saying let's stop eating red meat... (more)

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by 1811 · about 18 hours ago

I'm aware that olive oil can become oxidized at room temperature after the bottle has been opened. In fact, the bottle I'm currently using suggests that it does not require refrigeration if used quickly. Well, I don't use that much olive oil so I... (more)

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Paola 0 · March 03, 2011 at 11:58 PM

I wouldn't worry, especially if you use up your oil within a few months. Light and oxygen are more of a concern for me than temperature. When I buy olive oil, I choose always those that come in dark-glass bottles. Then, I store it away from the... (more)

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by 642 · about 18 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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