Oxidation

Hello,
I would like to ask about baking and eggs. This is new information to me and it surprised me quite a bit :-). Does this mean that baking within a cake is problematic even if it's under 150C? Do you replace eggs when baking? And if so, with what?
Thank you very much.

When cooking eggs, address two fundamental conditions:

1. Heat treatment should always occur to eliminate potential microbial contamination.
2. Egg yolk contains cholesterol, which, at higher temperatures or during prolonged heat treatment, can oxidize and become a health risk. In light of this fact, it is simply more beneficial for the yolk on the plate to be in a semi-liquid form, the so-called "soft-boiled" (meaning it undergoes heat treatment within a range that eliminates microbial activity while also preventing significant changes to the structure of cholesterol).

If you use yolk in baking, you cannot avoid cholesterol oxidation. In such cases, you face the dilemma of whether to use it or find an alternative from the plant kingdom. There are numerous options, and it always depends on the type of recipe—banana, agar, apple puree, grated potato, pudding...

Good day,

I have a question regarding the oxidation of omega-3 in the body: I have learned from several sources that it is advisable to consume them together with polyphenols, which reduce/suppress oxidation in the body. A specific example - sardines: it seems to me that the best option would be sardines in extra virgin olive oil, where I would also consume polyphenols present in the oil. Is my reasoning correct?

Thank you

Omega-3 fats are sensitive to oxidation and can quickly succumb to it under unsuitable conditions. This process can be significantly slowed by storing Omega-3s in a cool environment and without exposure to light, and the presence of antioxidant substances has a crucial influence. However, individual antioxidants boast different effects. In recent years, the influence of polyphenols has been frequently cited, with an interesting source being olive oil (unrefined). If you aim to intake Omega-3 from food, combining fish with high-quality olive oil makes sense. However, keep in mind that you will not have a guarantee that the manufacturer has indeed used high-quality olive oil, that is, with a sufficient content of polyphenolic substances.

Hello,

I am interested in the connection between the oxidation/rancidity of omega-3 in relation to the recommended combination of cooked fish.

Thank you.

During rancidity, the double bonds in unsaturated fatty acids oxidize due to atmospheric oxygen. This results in substances that alter the taste, smell, and overall quality of the fat. If you consume fish fresh, there is no need to worry about the consequences of this process. However, caution should be taken to avoid overcooking them, as omega-3s are relatively sensitive to high temperatures, which can lead to the formation of harmful trans fatty acids.