In a recent post to this list, Loren Cordain offered the following:

       " I agree that the oxidized cholesterol in powdered milk,  eggs and
aged cheeses is a powerful promoter of atherogenesis."

Loren, are you suggesting that the aging process itself leads to the
oxidation of cholesterol in cheese (and, if I might extend the point, in
meat as well)? I have assumed that at least in raw cheese, oxidation would
be an insignificant factor.

david
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