Chicken fat and oxidized PUFA (was Fats & Cholesterol)

[Guest guest]

Masterjohn wrote: You can use it if you

want, I wouldn't. It has the extra disadvantage

of being considerably heated. I think it depends

in part on your economic costs, too. There are

lots of other

sources much richer in A and the D is probably

very minimal.

and all,

Do you think the fact that the fat is in somewhat

of a barrier from the water in the broth would

inpact the oxidation of fats? I have tried to

find articles that address this factor but was

not successful. The fat is dispersed somewhat

during the simmering process.

Also, would any substances liberated from the

bones themselves impact the oxidation of the

PUFA's during simmering?

Could anything be added to a simmering stock to

reduce the PUFA oxidation?

I am also looking for information on the amount

of oxidation of PUFA's in cooked foods, rather

than the isolated PUFA itself being exposed to

different tempertures and circumstances.

Any insights would be appreciated.

Carol S.