Oxidized

Oxidized

Oxidized Questions

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by 3742 · about 14 hours ago

We know that oxidized oils are pretty bad for us. What about avocados and bananas?

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CD 0 · December 14, 2012 at 6:05 PM

I assume you are asking about polyphenol oxidase in particular -- not over heating the oil that could be extracted from the fruit right? My understanding is that light brown is ok, dark brown/black or any change to the smell and toss it... (more)

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by 46 · about 15 hours ago

I know this has been asked before but I'm interested in some fresh opinions in light of recent theory: does "oxidation" of cholesterol occur in cooking foods such that they should be consumed raw...or minimally exposed to oxygen(eg. raw yolks or... (more)

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FED_at_LiveCaveman_com 0 · November 24, 2011 at 12:49 AM

Egg yolks contain antioxidants (their yellow color is a byproduct of this fact), saturated fat, and a protective shell/membrane/"white", making the cholesterol in them fairly resistant to oxidation prior to cooking. So, assuming that little of... (more)

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by 78422 · about 15 hours ago

Hi all. Just wondering under what conditions raw egg yolk cholesterol would become oxidized. If I take a dozen and put them in a bowl while I cook up the whites(10 minutes) and, for sake fo argument, all the yolks break, would the cholesterol... (more)

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maurile 0 · August 12, 2011 at 12:47 AM

According to Sally Fallon, you will not oxidize egg yolks by scrambling them.To oxidize them, you could powder them, which is how they show up in many processed foods.

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by 2435 · about 16 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 78422 · about 16 hours ago

Hi all, just wondering if anyone would know the relationship between method(s) of preparation of various foods containing cholesterol and its oxidization. I am spcifically interested in prep methods to reduce O2 Chol. in organ meat. Currently I am... (more)

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by 78422 · about 16 hours ago

What do the Paleos have to say about the alleged oxidized cholesterol in whey protein isolate? Does it deserve to be excluded from the diet?

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Joshua_1 0 · May 01, 2011 at 12:02 AM

My concern about whey has nothing to do with the "oxidized cholesterol", there is plenty of other reasons to not eat whey. Whey is a very highly processed food. Arsenic, Cadmium, Lead, Mercury Quality fats should be emphasized over "lean... (more)

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by 1146 · about 16 hours ago

Does the canning process disrupt or oxidize the PUFA's and cholesterol in canned fish? Should it be a concern.

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Phoenix 0 · January 16, 2011 at 4:36 AM

Here's a thread on the PaNu forum that discusses the issue: http://www.paleonu.com/panu-forum/post/886761

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by 557 · October 28, 2014 at 3:34 AM

I heard chris masterjohn say one time that he wouldn't eat the fat from his stock that has been cooking for 10 hours. On the other hand, ive heard many people recommend saving the fat after the stock has cooled and using it as tallow. What do... (more)

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paleohacks 0 · April 18, 2012 at 2:24 AM

I'm sloppy and indifferent. I don't worry about skimming too much but I do try to get rid of most just because it has been in the crockpot for 12+hrs.

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by 93 · October 24, 2014 at 3:15 AM

Per what I've read on Whole Health Source and PaNu sites, we want to keep PUFA <= 4%. My question is even if you are below that threshold, if a significant % is oxidized, is that a problem? If you eat a lot of eggs (6+ per day), and... (more)

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The_Quilt 0 · February 22, 2011 at 3:02 AM

This number comes from Mary Enig and truthfully no one knows if it is true. The best plan is to limit all PUFA's because we understand what PUFA do to our metabolism. Oxidized PUFA are critical to avoid. 60% of our brains are made of PUFA on a... (more)

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