@jerryteixeira @Grimhood JT, FYI. Cholesterol isn't easily oxidized. Normal cooking of eggs will not cause oxidation "... pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150 °C) leads to increased production of cholester
so do not worry about cholesterol oxidation in regular cooked eggs
@Blagosklonny Appreciate the tip. Looked up facts, and they seem to agree with your statement. "In conclusion, pH below 5.8, presence of unsaturated fatty acid, and high cooking temperature (>150 °C) leads to increased production of cholesterol oxidatio
@Nutricrinology @Dyingchrysippus @RealVinceJames @DCHemoGoblin Cholesterol can be oxidized when it's cooked, just like the way carcinogens form when you cook meat https://t.co/JXwgX2DhIW or if you just leave it lying around https://t.co/CTAr86pCfp Also you