Cholesterol oxidation is produced during heating of animal products. Microwaving is particularly bad! Oxidation exposure, naturally, also causes cholesterol "oxidation."

Chicken 2x as bad as beef!

White meat more susceptible to cholesterol oxidation.

fish>chicken>pig>beef>lamb

Steaming produces high COX.

Best to eat antioxidants with meal, particularly berries. And drinking hibiscus tea or green tea between eating may help, too.

Vitamin C and the antioxidant paradox. Theory asserts that while free radicals attack cells in your body, they also attack harmful bacteria and new cancer cells. And if antioxidants removed free radicals, they are also removing those FR that attack the harmful stuff. It's a theory.