Queequeg
Member
- Joined
- Sep 15, 2016
- Messages
- 1,191
The problem with high cholesterol foods is that we dont normally eat them raw. A significant amount of the cholesterol is oxidized when cooked. So raw eggs may be fine but omelettes and scrambled eggs are a problem. The same is true for pasteurized whole or 2% fat milk. Here skim milk would be a better choice.
"Around 1971, someone noticed that the commercial cholesterol being used in feeding experiments was oxidized, that is, it wasn't really cholesterol. Comparing carefully prepared, unoxidized cholesterol with the oxidized degraded material, it was found that dietary cholesterol wasn't necessarily atherogenic (Vine, et al., 1998).
Dietitians often recommend eating poached salmon, rather than "red meat," to lower cholesterol. Experimenters have measured the toxic oxidized cholesterol in different foods prepared in a variety of ways. Steaming salmon produced several times as much oxidized cholesterol as frying it, because of the longer cooking time that allowed the polyunsaturated fatty acids to break down, producing toxins such as acrolein and free radicals that oxidize the cholesterol and other components of the fish. The toxic cholesterol content of the steamed salmon was much higher than that of beef cooked at a high temperature. " RP
"Around 1971, someone noticed that the commercial cholesterol being used in feeding experiments was oxidized, that is, it wasn't really cholesterol. Comparing carefully prepared, unoxidized cholesterol with the oxidized degraded material, it was found that dietary cholesterol wasn't necessarily atherogenic (Vine, et al., 1998).
Dietitians often recommend eating poached salmon, rather than "red meat," to lower cholesterol. Experimenters have measured the toxic oxidized cholesterol in different foods prepared in a variety of ways. Steaming salmon produced several times as much oxidized cholesterol as frying it, because of the longer cooking time that allowed the polyunsaturated fatty acids to break down, producing toxins such as acrolein and free radicals that oxidize the cholesterol and other components of the fish. The toxic cholesterol content of the steamed salmon was much higher than that of beef cooked at a high temperature. " RP