Default 150

Oxidized Questions

Oxidized

All Questions

Ab683482ea62867b0c9c2c165ab734b2
2
Votes
2
Answers
3
Views
1.9K
by 53 · March 01, 2012 at 4:54 PM

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)

103a639b040a17bb579084287f2a5307
Kathleen_1 0 · March 01, 2012 at 4:54 PM

When you ate the scrambled eggs, did you eat the white as well as the yolk? It appears from your post that you normally only consume the yolk (correct me if I'm wrong). I think that the most likely reason that you felt different after eating the... (more)

De267f213b375efca5da07890e5efc25
1
Votes
1
Answers
1
Views
1.6K
by 3737 · December 14, 2012 at 7:37 PM

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

best answer

3ce6a0d24be025e2f2af534545bdd1d7
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)

32937bdb4caf053e7aa39693fadd2282
2
Votes
2
Answers
6
Views
1K
by 550 · April 10, 2013 at 9:55 PM

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)

C7023fb2a4aaad9af27da49332c41ac1
Mirian_1 0 · April 10, 2013 at 9:55 PM

I pressure cooked the bones for 5 hours. Is it okay to eat the fat?

85026a0abe715229761956fbbee1cba0
2
Votes
2
Answers
5
Views
2.7K
by 77348 · January 18, 2013 at 7:11 PM

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)

34ddab5edd0bc06e38e30e333b919229
ryan_55 0 · January 18, 2013 at 7:11 PM

I read both Sally Fallon and mercola as well. I am leaning toward Sally Fallon's explanation. I think she is a better researcher. Just a personal bias

1fc9c11cf23b2f62ac78979de933ad83
6
Votes
6
Answers
4
Views
1.6K
by 2426 · November 27, 2011 at 6:19 PM

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)

best answer

Medium avatar
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.

85026a0abe715229761956fbbee1cba0
1
Votes
1
Answers
0
Views
305
by 77348 · May 20, 2011 at 10:01 PM

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)

85026a0abe715229761956fbbee1cba0
2
Votes
2
Answers
2
Views
1.5K
by 77348 · June 12, 2011 at 3:22 AM

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?

2a8267ad9ef6f4371f9346c4f2ca08d0
Scott_Edwards 0 · May 01, 2011 at 1:25 AM

What should I substitute my whey protein shakes with?

628b1f06b8580fa60793d36c9ee8a91f
3
Votes
3
Answers
4
Views
1.9K
by 93 · April 05, 2011 at 5:22 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)

0adda19045a3641edac0008364b91110
rob_4 0 · February 22, 2011 at 4:07 AM

I think its best to have most of your eggs cooked in water, either poached or boiled and have the occasional fried egg here or there. Water prevents the oxidization of fats.

0adda19045a3641edac0008364b91110
6
Votes
6
Answers
3
Views
1.5K
by 1146 · July 03, 2012 at 2:20 AM

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

Fd70d71f4f8195c3a098eda4fc817d4f
Amy_B_ 0 · July 03, 2012 at 2:20 AM

Please check out my response to the thread below -- I asked this question to Robb Wolf and he answered it on one of his podcasts: Canned salmon & oxidized n-3 (more)