Not that bad.Mr. PC wrote:-how 'bad' is the cooked cholesterol from a friend egg in which the yolk is still soft (and not even reallly that hot)
If it is still soft, it has not reached cooking temp.
Though what effect it will have on your cholesterol metabolism is individually extremely different.
That's really only a problem for intolerancies, indeed.-There is suppose to be some gluten contamination in both buckwheat and oatmeal, but I don't know how ignificant this is, or whether it's only a problem for allegies / celiacs etc.