Dear friends and fellow diabetics
I respect David’s advice. But palm oil is off limits for me.
The harvesting of palm oil is destroying the habitat of one of (If not the most) endangered primate in the world. The orangutan is so like us; except for one thing: its survival depends on the palm forests. If you want to protect the world's few orangutans DO NOT BUY ANYTHING THAT EVEN CONTAINS PALM OIL. Please. Campaign to have palm oil listed as an ingredient on food labels so that you can avoid supporting this trade.
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again, thanks for your ability to clarify and simplify these concepts -- just "cast my ballot" attesting to the value of your series on oils and fats by ordering the coconut oil, the gheee, and the mct...look forward to trying them
thanks! david,
mike
ps: why does dr rosedale prefer hard boiled eggs (or at least boiled eggs) and discourage scrambled eggs? do the temperatures or cooking techniques effect changes in the eggs?
I'm really not sure if this information is accurate, but according to Leo Galland, author of The Fat Resistance Diet:
"If the yolk is broken and then fried or scrambled, the cholesterol in the yolk is oxodised. This produces toxic cholesterol by-products that are far more dangerous than cholesterol itself."
I wouldn't recommend this book per se, because many of Galland's ideas are at odds with David's more recent posts. Still, it does have some little gems.
Dear Mike,
This morning I received a reply from Dr. Rosedale to your excellent question. This is what he wrote:
"As far as eggs it does have to do with the cooking technique. When eggs are boiled underwater they will not get hotter than 212° at sea level, less than that at higher elevations, and exposure to oxygen is quite minimal. When one scrambles an egg, they mix oxygen with the cholesterol at high temperature, accelerating oxidation of the cholesterol and therefore making it potentially harmful."
I am so glad that you asked! I am going to poach my eggs this morning instead of frying them as I have for a while.
Best regards,
David
goodness, that was quick!
thanks for the answer --- it was just what i was looking for
thank you. kind of figured the answer would be something like this --- thanks for your input :-)
I'm also wondering if the same oxidizing effect happens when eggs are beaten and used in cooking, e.g. to bind elements together, or in baking (with almond and other low carb "flours") ?
It depends on how high the heat is on what you are cooking.
Thank you, David. Very interesting discussion. Eggs in this context are not subjected to very high heat for one thing, almond flour burns quite easily. So care is required.