Paleo Diet and Paleolithic Diet Questions & Answers

Question

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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 oxidize in this time or am I off track re: conditions/causes of O2 cholesterol? Feedback appreciated.

flag	asked Aug 11 2011 at 22:09 PersonMan

maurile · Answer 1 · 2011-08-12 00:47:48Z UTC

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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.

answered Aug 12 2011 at 0:47

maurile
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Thanks: would heat be the deciding factor of oxidation? I am mixing them up here, I just hope they don't mix up some evil brew inside the corpere... – PersonMan Aug 12 2011 at 1:42

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Here is Fallon's answer: "The confusion comes about by what causes cholesterol in food to oxidize–it is not pasteurization or cooking (scrambled eggs are fine), but the spray drying of milk or egg yolks when they are forced through a very tiny hole at high temperature and pressure to make powdered milk and eggs." (From kellythekitchenkop.com/2009/05/…) – maurile Aug 12 2011 at 19:06

Travis Culp · Answer 2 · 2011-08-11 22:15:21Z UTC

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Doubtful, but even if it occurred to some extent, it would likely only occur for that cholesterol on the surface that is exposed to air. I think the effect would be miniscule at normal ambient temperatures.

answered Aug 11 2011 at 22:15

Travis Culp♦
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	perfect: time saved in a pinch. ANd if I were to mix spices in would this accelerate damage?-to a significant degree.... – PersonMan Aug 12 2011 at 0:27
	why would adding spices accelerate damage? – Jeff Aug 12 2011 at 0:56
	If anything, spices (and herbs) would slow damage. – Erik Cisler Aug 12 2011 at 1:09
	no, but the time in mixing and the exposure of yolk to atmosphere would-thats the point! – PersonMan Aug 12 2011 at 1:42
	I didn't state it initially, but I'm of the opinion that oxidized cholesterol we really have to worry about is that which is already attached to lipoproteins and circulating in our bloodstream. I'm not even sure if oxidized dietary cholesterol would be absorbed and attached to lipoproteins. – Travis Culp♦ Sep 7 2011 at 21:47

keith · Answer 3 · 2011-09-07 21:07:07Z UTC

so i have looked everywhere to find the answer to "how does cholesterol become oxidized". Sally Fallon was the closest,and what i deduce from it is this.pressure and temperature play a major factor in oxidizing it. not one or the other but both. I would appreciate it if someone would confirm or deny this,cause i on a quest to find the truth. thank you.

Linda · Answer 4 · 2012-11-12 16:23:19Z UTC

In Dr. Mercola's nutrition plan recommendations he says that it is high heat which causes this oxidation making scrambled eggs and omelets unhealthy. He also says just the mixing of the whites which contain iron with the yolks causes oxidation as well, which is confusing.

ryan · Answer 5 · 2013-01-18 19:11:50Z UTC

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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

answered Jan 18 at 19:11

ryan
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egg yolks and oxidized cholesterol

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