Post by @distilledscience

When making claims ostensibly BASED on science, it’s important to be able to PROPERLY READ and INTERPRET scientific literature! Some key mistakes that he makes: 1. Thinking “All-E-Lutein = Total Lutein” (he may have only read the abstract here, another big no-no” 2. Confusing scrambling with boiling and frying 3. Seeing some literature on cooking methods increasing oxidization but not doing to research to put those numbers in context 4. Taking a reductionist approach and not thinking of the relative changes induced by cooking methods in the GREATER CONTEXT of “what is the relative impact this has on ALL the healthy parts of an egg” and, even more, “on ALL the aspects of my diet”? There’s also a bunch of added nuance that he missed when it comes to lutein bioavailability, i.e. “what percentage of the nutrient can your body absorb” which is also impacted by various cooking methods. Would you guys want to see the full breakdown on “The Healthiest Way to Make Eggs,” taking all of these factors into account? 👉Note: The study on egg cholesterol oxidation was on Omega-3 enriched eggs, which are more likely to oxidize, but this applies both to storage and cooking. 📚REFERENCES doi: 10.1021/jf303828n DOI: 10.1021/jf403039m doi: 10.1016/j.xcrm.2025.102091 doi:10.1016/j.jada.2010.03.018 doi:10.1017/S0954422419000209 #EduTok #eggs #nutrition #Science #TikTokCreatorSearchInsightsIncentive