View Full Version : Omega III and cooking
04-21-2002, 07:46 PM
It's my understanding that omega III fatty acids are effected by light, temperature, and oxygen. So my question is, when you cook cold water fish (salmon) doesn't it destroy the Omega III?
04-22-2002, 01:38 PM
Answers to Common Seafood and Omega-3 Questions (http://www.aboutseafood.com/health/omega2.html)
04-22-2002, 07:37 PM
I think I'll get my Omega III's from flax sources.
04-23-2002, 05:09 AM
We had an interesting thread about EFA's earlier and especially why flax isn't a very good supplement of omega3's. http://www.wannabebigforums.com/showthread.php?s=&threadid=10669&highlight=flax
In the link I gave you earlier you will also see that flax seed oil only contains one of the omega 3's, so the body needs to convert it in order to use it. Alpha-linolenic acid has other health benefits though so supplementing flax oil can be a good idea. How ever if you need to supplement Omega 3's, fish oil is a much better choice. Remember though that if the fish oil you take contains vitamin E (or also D and A) you have to be careful with the amount of fat soluble vitamins you get as excess intake will get stored in your body and can be toxic in high amounts.
Personally I use a little of both fish and flax oil. :)
Not only does heat easily destroy Omega 3's, but it can also convert them and most other unsaturated fats into mutagens. Let's just say that its probably safer to smoke than it is to consume large amounts of mutagens. There really shouldn't be anything too unsafe about grilled or broiled fish. Just stay away from anything pan cooked or fried that contains unsaturated fats.
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