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)
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)
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)
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.
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)
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.
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)
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)