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.
asked bypaleohacks (78467)
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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.
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.
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
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.
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.