Hello everyone, I'm new to peat's diet and this forum has been very helpful.
After reading Peat's article about cholesterol and the dangers of oxidized cholesterol I wondered about the importance of the cooking methods.
I have found this article: http://www.kjm.keio.ac.jp/past/53/3/131.pdf
These are some important points:
Some other points from other studies
Also is important to cook the eggs white to reduce avidin.
For me, the best way to cook the eggs is to split the whites and the yolks, then scramble the whites with butter or coconut oil and finally, with the heat off, add the yolks. I fell that my digestion is much easier.
For those who like cooking, two videos:
Heston Blumenthal: http://www.youtube.com/watch?v=NZtwPf32YN4
Gordon Ramsay: http://www.youtube.com/watch?v=PUP7U5vTMM0
Instead of bread, I mix the eggs with shredded carrots, delicious. Before to eat them I take some fruit.
I hope you enjoy
After reading Peat's article about cholesterol and the dangers of oxidized cholesterol I wondered about the importance of the cooking methods.
I have found this article: http://www.kjm.keio.ac.jp/past/53/3/131.pdf
These are some important points:
Aside from autooxidization in air, the most powerful method of oxidizing cholesterol is by heat.
In rabbit feeding, fried or hard-boiled eggs produced the highest serum cholesterol (10 to 14 times
the experimental level). Scrambled eggs increase cholesterol six to seven times above the preexperimental
level, and soft boiled eggs increase it by only three to four times.4 Other high cholesterol foods such as milk
fat become oxidized during the pasteurization process. Powdered milk is exceptionally high in oxidization
products. Cheeses exposed to air for long periods during processing and stored at room temperature are
likely to contain significant toxic cholesterol oxidation products.
Thus, if we wish to minimize the ingestion of oxidized cholesterol, we should prepare our eggs to be soft
boiled or soft fried (‘‘sunny side up’’). These eggs still have small amounts of oxidized cholesterol and they
are therefore a compromise. Our milk products should be either non-fat or contain 1% fat.
Some other points from other studies
Source: http://jn.nutrition.org/content/128/10/1716.shortThe true ideal digestibility of cooked and raw egg protein amounted to 90.9% and 51.3% respectively
Also is important to cook the eggs white to reduce avidin.
For me, the best way to cook the eggs is to split the whites and the yolks, then scramble the whites with butter or coconut oil and finally, with the heat off, add the yolks. I fell that my digestion is much easier.
For those who like cooking, two videos:
Heston Blumenthal: http://www.youtube.com/watch?v=NZtwPf32YN4
Gordon Ramsay: http://www.youtube.com/watch?v=PUP7U5vTMM0
Instead of bread, I mix the eggs with shredded carrots, delicious. Before to eat them I take some fruit.
I hope you enjoy