Re: fatty acids destroyed by cooking?

[Guest guest]

I was about to ask SAME question! I have wondered today and

yesterday.

Also, what about olive oil? Olive oil is mostly monounsaturated fat

which is less stable than saturated fat while cooked. Why should I

risk to have to cause the monounsaturated fat of olive oil damaged

by cooking?

[Guest guest]

Wow Helen good question on the eggs!!

Sherry

Lampinen <lampinen@...> wrote:Does anyone know how much of the efa's are

destroyed when eating cooked eggs

and fatty fish? I always wonder if it is worth it to pay the extra to buy

the DHA eggs when I think they may be destroyed in the cooking anyway.

(Although I do eat my eggs runny and sunny side up and eat raw eggs in my

shakes) I usually just buy range free organic eggs.

Helen

[Guest guest]

I hear you about the olive oil. I have mostly stopped using it for things

that are heated and used coconut oil, ghee or butter instead.

> From: garrett_bose <garrett_bose@...>

> Reply-

> Date: Fri, 07 May 2004 16:29:16 +0000

>

> Subject: Re: fatty acids destroyed by cooking?

>

> I was about to ask SAME question! I have wondered today and

> yesterday.

>

> Also, what about olive oil? Olive oil is mostly monounsaturated fat

> which is less stable than saturated fat while cooked. Why should I

> risk to have to cause the monounsaturated fat of olive oil damaged

> by cooking?

>

>

>

>

>

[Guest guest]

Lampinen wrote:

> Does anyone know how much of the efa's are destroyed when eating cooked eggs

> and fatty fish? I always wonder if it is worth it to pay the extra to buy

> the DHA eggs when I think they may be destroyed in the cooking anyway.

> (Although I do eat my eggs runny and sunny side up and eat raw eggs in my

> shakes) I usually just buy range free organic eggs.

>

> Helen

I doubt there's enough DHA in DHA eggs to justify their higher price and not

getting DHA (along with EPA and vitamins A and D) from cod liver oil.

Roman

[Guest guest]

You may destroy some of the EFA's but you also need to remember that the

fat ratio of factory eggs is totally screwed up. The 3:6 ratio is

completely off, and those fats will be in there when you eat the egg.

Eggs are a great source of other essential things (lecithin, vit A,

cholesterol, if I recall correctly, and there's more stuff) and I bet

factory farmed eggs wouldn't even grow a healthy chicken if they were

fertile.

If you start off with crap, and cook it, you still have crap. At least

if you start off with a primo egg (actually, not really primo, just what

nature intended) then you can cook it a bit and you still have a damned

good egg. Besides, the taste is just worth the money, IMHO.

And if you can afford to buy the fancy eggs, get a chicken :-) you

won't ever want to eat a store bought egg again in your life. A chicken

costs only a few bucks (babies are like $2) and you can keep them almost

anywhere

And take your cod liver oil/fish oil no matter what kind of egg you're

eating.

Re: fatty acids destroyed by cooking?

Lampinen wrote:

> Does anyone know how much of the efa's are destroyed when eating

cooked eggs

> and fatty fish? I always wonder if it is worth it to pay the extra to

buy

> the DHA eggs when I think they may be destroyed in the cooking anyway.

> (Although I do eat my eggs runny and sunny side up and eat raw eggs in

my

> shakes) I usually just buy range free organic eggs.

>

> Helen

I doubt there's enough DHA in DHA eggs to justify their higher price and

not getting DHA (along with EPA and vitamins A and D) from cod liver

oil.

Roman

[Guest guest]

Even butter can't get that hot, or it burns. Good way to know you

heated it too much. Ghee I guess can get a bit hotter, but lard, now

that's the king for stove top cooking. Once you get a jar of lard, wow,

it's hard to use anything else. Tastewise it's awesome, cooks great,

doesn't burn/smoke easily and nothing sticks. But olive oil, you can't

really tell if it's gotten too hot. Good reason not to heat it.

Besides, if you spend a lot to get the olive oil that's unfiltered, any

vitamin E that's in it will be destroyed the minute the heat hits it.

Re: fatty acids destroyed by cooking?

I hear you about the olive oil. I have mostly stopped using it for

things

that are heated and used coconut oil, ghee or butter instead.

[Guest guest]

Just heard from Sally Fallon that the efa's are not destroyed unless the

eggs or fish are burnt.

Helen

> From: Bujak <lisabujak@...>

> Reply-

> Date: Sat, 08 May 2004 22:13:13 -0400

>

> Subject: RE: fatty acids destroyed by cooking?

>

> Even butter can't get that hot, or it burns. Good way to know you

> heated it too much. Ghee I guess can get a bit hotter, but lard, now

> that's the king for stove top cooking. Once you get a jar of lard, wow,

> it's hard to use anything else. Tastewise it's awesome, cooks great,

> doesn't burn/smoke easily and nothing sticks. But olive oil, you can't

> really tell if it's gotten too hot. Good reason not to heat it.

> Besides, if you spend a lot to get the olive oil that's unfiltered, any

> vitamin E that's in it will be destroyed the minute the heat hits it.

>

> Re: fatty acids destroyed by cooking?

>

> I hear you about the olive oil. I have mostly stopped using it for

> things

> that are heated and used coconut oil, ghee or butter instead.

>

>

>

[Guest guest]

Are you saying that the DHA eggs are factory? Yuck! Getting a chicken

would be great, but then you have to worry about what to feed it and make

sure it eats right. Sound like a lot of work compared to just picking some

up at the store.

Helen

> From: Bujak <lisabujak@...>

> Reply-

> Date: Sat, 08 May 2004 22:09:05 -0400

>

> Subject: RE: fatty acids destroyed by cooking?

>

> You may destroy some of the EFA's but you also need to remember that the

> fat ratio of factory eggs is totally screwed up. The 3:6 ratio is

> completely off, and those fats will be in there when you eat the egg.

> Eggs are a great source of other essential things (lecithin, vit A,

> cholesterol, if I recall correctly, and there's more stuff) and I bet

> factory farmed eggs wouldn't even grow a healthy chicken if they were

> fertile.

>

> If you start off with crap, and cook it, you still have crap. At least

> if you start off with a primo egg (actually, not really primo, just what

> nature intended) then you can cook it a bit and you still have a damned

> good egg. Besides, the taste is just worth the money, IMHO.

>

> And if you can afford to buy the fancy eggs, get a chicken :-) you

> won't ever want to eat a store bought egg again in your life. A chicken

> costs only a few bucks (babies are like $2) and you can keep them almost

> anywhere

>

> And take your cod liver oil/fish oil no matter what kind of egg you're

> eating.

>

>

>

> Re: fatty acids destroyed by cooking?

>

> Lampinen wrote:

>

>> Does anyone know how much of the efa's are destroyed when eating

> cooked eggs

>> and fatty fish? I always wonder if it is worth it to pay the extra to

> buy

>> the DHA eggs when I think they may be destroyed in the cooking anyway.

>> (Although I do eat my eggs runny and sunny side up and eat raw eggs in

> my

>> shakes) I usually just buy range free organic eggs.

>>

>> Helen

>

> I doubt there's enough DHA in DHA eggs to justify their higher price and

> not getting DHA (along with EPA and vitamins A and D) from cod liver

> oil.

>

> Roman

>

>

>

[Guest guest]

Thanks , Great info

Sherry

Bujak <lisabujak@...> wrote:

You may destroy some of the EFA's but you also need to remember that the

fat ratio of factory eggs is totally screwed up. The 3:6 ratio is

completely off, and those fats will be in there when you eat the egg.

Eggs are a great source of other essential things (lecithin, vit A,

cholesterol, if I recall correctly, and there's more stuff) and I bet

factory farmed eggs wouldn't even grow a healthy chicken if they were

fertile.

If you start off with crap, and cook it, you still have crap. At least

if you start off with a primo egg (actually, not really primo, just what

nature intended) then you can cook it a bit and you still have a damned

good egg. Besides, the taste is just worth the money, IMHO.

And if you can afford to buy the fancy eggs, get a chicken :-) you

won't ever want to eat a store bought egg again in your life. A chicken

costs only a few bucks (babies are like $2) and you can keep them almost

anywhere

And take your cod liver oil/fish oil no matter what kind of egg you're

eating.

Re: fatty acids destroyed by cooking?

Lampinen wrote:

> Does anyone know how much of the efa's are destroyed when eating

cooked eggs

> and fatty fish? I always wonder if it is worth it to pay the extra to

buy

> the DHA eggs when I think they may be destroyed in the cooking anyway.

> (Although I do eat my eggs runny and sunny side up and eat raw eggs in

my

> shakes) I usually just buy range free organic eggs.

>

> Helen

I doubt there's enough DHA in DHA eggs to justify their higher price and

not getting DHA (along with EPA and vitamins A and D) from cod liver

oil.

Roman

[Guest guest]

Wow that is great! I guess my money isn't wasted.

Thanks

Sherry

Lampinen <lampinen@...> wrote:

Just heard from Sally Fallon that the efa's are not destroyed unless the

eggs or fish are burnt.

Helen

> From: Bujak

> Reply-

> Date: Sat, 08 May 2004 22:13:13 -0400

>

> Subject: RE: fatty acids destroyed by cooking?

>

> Even butter can't get that hot, or it burns. Good way to know you

> heated it too much. Ghee I guess can get a bit hotter, but lard, now

> that's the king for stove top cooking. Once you get a jar of lard, wow,

> it's hard to use anything else. Tastewise it's awesome, cooks great,

> doesn't burn/smoke easily and nothing sticks. But olive oil, you can't

> really tell if it's gotten too hot. Good reason not to heat it.

> Besides, if you spend a lot to get the olive oil that's unfiltered, any

> vitamin E that's in it will be destroyed the minute the heat hits it.

>

> Re: fatty acids destroyed by cooking?

>

> I hear you about the olive oil. I have mostly stopped using it for

> things

> that are heated and used coconut oil, ghee or butter instead.

>

>

>

[Guest guest]

>Are you saying that the DHA eggs are factory? Yuck! Getting a chicken

>would be great, but then you have to worry about what to feed it and make

>sure it eats right. Sound like a lot of work compared to just picking some

>up at the store.

>

>Helen

Actually, our chickens don't cause much worry. They get fed mostly leftovers

(we got them originally to solve our garbage problem: we have no garbage

disposal), plus the bugs in the yard (presto, no more spiders or ants!) and

some rolled oats. They balance their own diet. I do feed them commercial

chick food, because at that stage they seem more delicate and I'm not sure

of what to do, but once they get bigger the only thing that is really critical

is that you buy some oyster shells to feed them (which are really cheap,

just throw a handful in their food dish or keep it available to them).

It IS more work than picking up eggs at the store, but there is NO COMPARISON!

We got rather addicted once we tasted truly free-range eggs. Then we got

into using chickens to keep the garden clear (and fertilized) in the winter.

There

is no way we could go back to store-bought eggs, even the " cage free " ones.

But if we got rid of the chickens, we'd also have to start weeding much of

the yard, we'd be back to having a lot of crawlies we don't want,

and we'd have really smelly garbage cans again. And I have to say that we tested

the garden soil this year (that the chickens have been " working over " ) and it is

very, very fertile. The rhubarb is huge and the plants are all growing great.

The

trees and berries are doing well too, partly, I think, because the chickens

have been scratching at their bases (and fertilizing in return ...). A lot of

orchard growers are keeping a few chickens loose in the orchard, not

for eggs, just to help the trees.

I really think the problem with chickens is the " fear factor " .

Most folks know how to keep a hamster, a dog, or a cat. Chickens

are a lot easier, but more intimidating!

-- Heidi Jean

[Guest guest]

Yes you can. It stinks up the whole place (which was what kept me from

using it for cooking before reading NT and thinking it was healthy

(now I know it *is* healthy, just use it in a salad).

CU Anja

--- In , " Bujak " <lisabujak@c...>

wrote:

>But olive oil, you can't really tell if it's gotten too hot.

[Guest guest]

--- In , Lampinen <lampinen@s...>

wrote:

> Does anyone know how much of the efa's are destroyed when eating

cooked eggs

> and fatty fish? I always wonder if it is worth it to pay the extra

to buy

> the DHA eggs when I think they may be destroyed in the cooking

anyway.

> (Although I do eat my eggs runny and sunny side up and eat raw eggs

in my

> shakes) I usually just buy range free organic eggs.

Eggs are loaded with cholesterol, so I'm guessing they're pretty

stable. Fish are pretty high in cholesterol too. I'm guessing that

the oxidation rate is pretty slow even in a pure oil, but it's going

to be much slower in a food. When they use oxidized cholesterol in

experiments, they heat it for a few days to oxidize about 2% of it.

That makes a big difference in health effects (which are offset in

what I've read by the in tact cholesterol, making the food neutral

instead of beneficial), but in terms of getting adequate fatty acids

or cholesterol, most of it is in tact, so deficiency would be a

relatively non-existant problem compared to the active harm of the

damaged fatty acids, it seems to me.

Chris

[Guest guest]

Anyone reading Garden of Eating. It's thicker than NT and another take on

Price's findings, supporting a grain-free, dairy-free produce intensive

diet. I'm really enjoying reading it so far and have heard the recipes are

great. Today was my first day of loosely eating the GOE way and i'm looking

forward to experimenting with the diet. I esp. like it because fruits,

tubers and roots are ok, which is a departure from low-carb eating. All in

all it is a hunter-gatherer diet.

Elaine

[Guest guest]

> Re: fatty acids destroyed by cooking?

>

>

>Anyone reading Garden of Eating. It's thicker than NT and another take on

>Price's findings, supporting a grain-free, dairy-free produce intensive

>diet.

This is a contradiction in terms (unless I misunderstood what you're

saying). Price did *not* support a grain-free, dairy-free diet whatsoever.

Suze Fisher

Lapdog Design, Inc.

Web Design & Development

http://members.bellatlantic.net/~vze3shjg

Weston A. Price Foundation Chapter Leader, Mid Coast Maine

http://www.westonaprice.org

----------------------------

" The diet-heart idea (the idea that saturated fats and cholesterol cause

heart disease) is the greatest scientific deception of our times. " --

Mann, MD, former Professor of Medicine and Biochemistry at Vanderbilt

University, Tennessee; heart disease researcher.

The International Network of Cholesterol Skeptics

<http://www.thincs.org>

----------------------------