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How do we decrease the reactivity of lipids?

Answered on August 19, 2014
Created January 17, 2012 at 11:06 AM

How do we decrease the reactivity of lipids?

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 17, 2012
at 05:37 PM

Thank You Matt!!!

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 17, 2012
at 05:36 PM

Thanks Ray Dawg!!!

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2 Answers

best answer

5
96440612cf0fcf366bf5ad8f776fca84

(19413)

on January 17, 2012
at 11:47 AM

Several ways come to mind:

1) Low temperature cooking

2) Low-oxygen cooking environments such as boiling, braising, or sous vide (though this last one has it's own issues with BPA and other xenoestrogens from the plastic bags)

3) Pairing them antioxidants, such as lime juice, or wine as a marinade, or best yet:

4) Starting out with saturated/MUFA versions of those lipids instead of PUFAs.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 17, 2012
at 05:36 PM

Thanks Ray Dawg!!!

2
32f5749fa6cf7adbeb0b0b031ba82b46

(41757)

on January 17, 2012
at 02:04 PM

Not abusing your food (i.e. overcooking to some charred jerky-like state) comes to mind first and foremost. Oxidized PUFAs (as found in refined seed oils) are going to be a much different beast than unoxidized PUFAs found in raw products. I don't buy into the idea that these PUFAs are going to be the same quality.

1a98a40ba8ffdc5aa28d1324d01c6c9f

(20378)

on January 17, 2012
at 05:37 PM

Thank You Matt!!!

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