2

votes

egg yolks and oxidized cholesterol

Answered on August 19, 2014
Created August 11, 2011 at 10:09 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 oxidize in this time or am I off track re: conditions/causes of O2 cholesterol? Feedback appreciated.

Medium avatar

(39821)

on September 07, 2011
at 09:47 PM

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.

E639bc85fd42430285596434a6515ad5

(2226)

on August 12, 2011
at 07:06 PM

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 http://kellythekitchenkop.com/2009/05/oxidized-cholesterol-sally-fallon-answers-a-reader-question.html)

77877f762c40637911396daa19b53094

(78467)

on August 12, 2011
at 01:42 AM

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...

77877f762c40637911396daa19b53094

(78467)

on August 12, 2011
at 01:42 AM

no, but the time in mixing and the exposure of yolk to atmosphere would-thats the point!

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on August 12, 2011
at 01:09 AM

If anything, spices (and herbs) would slow damage.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on August 12, 2011
at 12:56 AM

why would adding spices accelerate damage?

77877f762c40637911396daa19b53094

(78467)

on August 12, 2011
at 12:27 AM

perfect: time saved in a pinch. ANd if I were to mix spices in would this accelerate damage?-to a significant degree....

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5 Answers

5
E639bc85fd42430285596434a6515ad5

(2226)

on 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.

E639bc85fd42430285596434a6515ad5

(2226)

on August 12, 2011
at 07:06 PM

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 http://kellythekitchenkop.com/2009/05/oxidized-cholesterol-sally-fallon-answers-a-reader-question.html)

77877f762c40637911396daa19b53094

(78467)

on August 12, 2011
at 01:42 AM

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...

2
Medium avatar

on August 11, 2011
at 10:15 PM

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.

D5cde8031564f905260ce9aa7a1f5e2c

(1170)

on August 12, 2011
at 01:09 AM

If anything, spices (and herbs) would slow damage.

64433a05384cd9717c1aa6bf7e98b661

(15236)

on August 12, 2011
at 12:56 AM

why would adding spices accelerate damage?

77877f762c40637911396daa19b53094

(78467)

on August 12, 2011
at 01:42 AM

no, but the time in mixing and the exposure of yolk to atmosphere would-thats the point!

77877f762c40637911396daa19b53094

(78467)

on August 12, 2011
at 12:27 AM

perfect: time saved in a pinch. ANd if I were to mix spices in would this accelerate damage?-to a significant degree....

Medium avatar

(39821)

on September 07, 2011
at 09:47 PM

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.

0
34ddab5edd0bc06e38e30e333b919229

on January 18, 2013
at 07:11 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

0
E8e6e1611bea0814bf874b775f1984ae

on November 12, 2012
at 04:23 PM

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.

0
2b21fee81009f109feebed9c51ca9163

on September 07, 2011
at 09:07 PM

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.

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