Any Info On Blending Butter And Oxidation Of The Fat/cholesterol?
My first post here, i've been pondering this for a bit, but haven't found anything on it online.
My biology and chemistry knowledge is quite limited, so bear with me
Is there any danger that blending the butter on high speed oxidizes the fat and the cholesterol?
To my understanding cholesterol is only dangerous when it's damaged.
We know that homogenization ruins fat, and thats done by spinning the milk super fast so that the fats break down into smaller molecules making them not so healthy for us since they can't be rcognized by the body.
How is blending any different?
All thoughts and especially scientific knowledge most welome