Oxidation

Oxidation

Oxidation Questions

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by 53 · about 7 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 5 · about 7 hours ago

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 · about 7 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 593 · about 7 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 5 · about 7 hours ago

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 · about 7 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 7 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 40 · about 7 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 75 · about 7 hours ago

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 · about 8 hours ago

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 · about 8 hours ago

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 · about 8 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 8 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 8 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 8 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 8 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 12677 · about 8 hours ago

Okay, so the fats we eat can end up being incorporated into our fat and phopholipid membranes. This is true of the polyunsaturated fatty acids like linoleic acid, the latter of which Stephan Guyenet has explained is becoming a greater constituent... (more)

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Mike_T_1 0 · June 07, 2012 at 2:38 AM

As warm blooded animals, aren't our internal temperatures pretty well regulated?

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by 788 · about 8 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 8 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 24538 · about 8 hours ago

I've been making these for a while, and eat them cookie monster style, "NOM! NOM! NOM!" They feel too good to be true. I'm wondering if cooking them at 350 degrees for 8-10 minutes is causing potentially harmful oxidation or forming the... (more)

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Carrisa 0 · July 20, 2011 at 4:13 AM

I'm not sure... but I usually cook mine at about 200* for 15 minutes... turns out better IMO :) Less 'burn' more 'crisp'

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by 18412 · about 8 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 18412 · about 8 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 8 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 970 · about 8 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 8 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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