Hi all, I have a question about oxidized cholesterol. This may sound strange but here goes: If you cook eggs(boiled) and refridgerate them(or not), then mix them with butter or lard and refridgerate them (or not): will they contain toxic cholesterol by-products from exposure to oxygen? It would be great if anyone could provide som einsight into this as it would be much more convenient to conusme a mash of eggs than have to peel/eat boiled eggs(sometimes I'm in a rush and need a quick meal). If eggs are cold(after being cooked) do they cause cholesterol by-products if exposed to oxygen(the atmosphere) for a period of time(and how long).
asked bypaleohacks (78467)
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on March 16, 2011
at 06:11 PM
Yes exposure to heat and oxygen does cause oxidation of cholesterol. A helpful comparison is rust on your car. There are things you can do that will stall formation of rust but it is inevitable. You still drive your car but you try and take care of it as much as possble to slow the eventual oxidation or "rust" same thing in the human body. WE have internal free radical suppressing systems set up that can be manipulated or re-enforced by external means such as diet-exercise. Eventually we all die though due to the very fact that the air we breath causes oxidation. Hope that helps
on March 17, 2011
at 01:03 AM
Eh I don't think it's a big deal. The ill-effects of cooking are overblown except if you see excess brown/blackness.
Here is an 88 year old man with good blood tests eating more than 2 dozen eggs every day for many many years http://findarticles.com/p/articles/mi_m1200/is_n15_v139/ai_10673558/
Could it be optimal to eat the yolks raw (employing special super-awesome cooking techniques to get a cooked white and raw yolk) like Mercola says? Maybe or maybe not but you will probably not harm yourself by cooking yolks.