brucen32
03-25-2006, 08:21 PM
Does cooking foods like omega-3 eggs (hard boiling), omega-3 pasta (boiling), flax bread (toasting), destroy the omega-3 fatty acids? I've heard these fats are very fragile to heat, which is why for example fish oil supplements should be kept refrigerated. If this is the case, what is the point of these omega-3 foods?
Thanks,
Bruce
Thanks,
Bruce
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6foot3
03-28-2006, 09:28 PM
Good question.... Honestly i'm not sure about food products and i've seen those omega 3 eggs and was tempted to buy them, but all i've ever research about oils and oxidation i just wouldn't chance it. As odd as it seems the safest fat to heat without oxidizing is ''Saturated fat''. Yes it clumps platelets in Arteries but it does not oxidize. Also Monounsaturated Oil is safe to heat although i never do heat it......