tag:blogger.com,1999:blog-41431719391670166.post8306742503338719310..comments2016-01-28T12:58:20.616-08:00Comments on Low Carb Art and Science: Nutritious, energy-giving food on the goagnostichttp://www.blogger.com/profile/12967177967469961883noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-41431719391670166.post-30091361730882854682009-07-02T13:11:58.534-07:002009-07-02T13:11:58.534-07:00The yolk doesn't get exposed to air (while hea...The yolk doesn't get exposed to air (while heated) if you fry or poach the egg. That's the theory regarding oxidation, anyway. I don't know whether I buy the theory but I do prefer fried eggs to scrambled.bbartlognoreply@blogger.comtag:blogger.com,1999:blog-41431719391670166.post-25413090752772790502009-07-02T12:14:58.965-07:002009-07-02T12:14:58.965-07:00I'm worried about consuming sodium nitrates
A...<i>I'm worried about consuming sodium nitrates</i><br /><br />As far as I know, they aren't that bad for you. Nitrates come more from vegetables than cured meat. If your diet and/or supplements have antioxidants, you should be fine. IIRC, though, Applegate Farms has nitrite-free meats.<br /><br /><i>Could you explain why an omelette has oxidized cholesterol but poached eggs don't?</i><br /><br />It's breaking the yolk, although I'm not sure of the mechanism -- maybe increased surface area of the yolk when it breaks and runs all over, vs. minimizing surface area when poached or fried sunny-side up (spherical).<br /><br /><i>Braunschweiger > liverwurst.</i><br /><br />I agree, I think that's what I eat.agnostichttps://www.blogger.com/profile/12967177967469961883noreply@blogger.comtag:blogger.com,1999:blog-41431719391670166.post-17135441002139417652009-07-02T11:12:13.796-07:002009-07-02T11:12:13.796-07:00Braunschweiger > liverwurst. Not by a large mar...Braunschweiger > liverwurst. Not by a large margin, nutritionally (they are after all pretty similar stuff) but it also tastes a little bit better in my opinion.bbartlognoreply@blogger.comtag:blogger.com,1999:blog-41431719391670166.post-42428872174710417732009-07-02T10:58:43.134-07:002009-07-02T10:58:43.134-07:00Could you explain why an omelette has oxidized cho...Could you explain why an omelette has oxidized cholesterol but poached eggs don't? Isn't the heat applied about the same? Or is it something else?Donna B.https://www.blogger.com/profile/16771075314473811594noreply@blogger.comtag:blogger.com,1999:blog-41431719391670166.post-61440787898789572032009-07-02T09:00:07.284-07:002009-07-02T09:00:07.284-07:00Agnostic,
I'm worried about consuming sodium...Agnostic,<br /><br /><br />I'm worried about consuming sodium nitrates. Do you have a brand of pastrami and pepperoni that you buy that doesn't have them?Charles from Anaheimnoreply@blogger.com