I would like to inquire about the preparation of "sunny-side up" eggs - is oxidized cholesterol also formed during this process, and how is it with digestibility?
Thank you in advance for your response.
If the yolk is in a soft state after cooking, the structure of cholesterol remains largely unchanged. Therefore, it depends on the method of preparation in terms of the temperature used and the duration of exposure.
Themes: Weight loss Cholesterol
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.