http://www.care2.com/greenliving/omega-3s-and-cooking.html
Omega-3s and Cooking
Q: Does cooking decrease the amount of healthy Omega 3s in foods?
A: I’m glad to hear that you are working to increase the amounts of omega-3 fatty acids in your diet. There is substantial evidence of their benefit to cardiovascular health.
Among the richest sources of omega 3 are flaxseeds, walnuts, salmon, halibut, shrimp, snapper, scallops, tofu/soybeans and winter squash.
Cooking does not decrease the amount of omega-3.
Enjoy your healthy diet!
Dr. Brent Ridge is the health expert for Martha Stewart Living Omnimedia. You can call and ask him a question live every Tuesday at 2 p.m. Eastern on Sirius Satellite Radio, Channel 112 (1.866.675.6675). You can also follow along as he learns to grow his own food and raise goats on his farm in upstate New York by visiting www.beekman1802.com.
Got a health question for Dr. Brent? E-mail him at drbrent@care2.com.
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Odinsbacklash LR: I feel the same way, I NEVER heat olive oil due to it's low flashpoint. I am amazed at how many recipes still call for it. I do cook with canola oil and coconut oil primarily.
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Frying does destroy the antioxidants in polyunsaturated fats, which include common vegetable oils such as corn, soy, safflower, sunflower and canola, which shouldn't be used at all, much less heated and eaten!
Hey, OdinsBacklash: Olive Oil is a second choice to Virgin Coconut Oil due to the lower temperature at which heat damage, oxidation and free radical formation. Eating raw is the best way to preserve all of the nutrients in food, but if you must fry, use Coconut Oil, but avoid high heat nonetheless.
Speaking of eating, you can slather Coconut Oil on your skin like you would less healthy lotions or eat it as is!
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Also.....I thought we weren't supposed to overheat olive oil.Not only does olive oil have a lower flashpoint (big danger there),but heating olive oil destroys much of the health benefits.
And yet I still read recipes suggesting its still okay to deep fry and otherwise,cook with it.
I wish there were less conflicting information about this topic...
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Then why is it necessary to refrigerate flax seed oil and why do we never heat it or cook it?
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Steaming. to prevent germs on vegetables as I see nmany people handling them at the store, I steam broccoli, etc for about 15 seconds and then immediately cool them by running cold water. Fruit should also be washed thouroughly to prevent spreading illnesses.
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