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Omega-3s and Cooking

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

Got a health question for Dr. Brent? E-mail him at

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Dr. Brent

As an undergraduate, Dr. Brent Ridge majored in public health and environmental science, studying the way the state of the natural environment impacts our health choices. As a physician, he specializes in the field of aging. Send your health questions to Dr. Brent at


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2:30AM PST on Nov 4, 2012

Sardines, kippers (herring) and trout are also 'oily' fish and contains high quantities of omega-3 fatty acids. Make sure your fish are from sustainable sources though.

If you are from the UK or north-west Europe you can check your fish sources from the 'Pocket Good Fish Guide' from the Marine Conservation Society here:

If you are from the US you can also download a good fish guide, that is appropriate for your US region, from here:

9:51AM PDT on Sep 18, 2012

good to know

12:38AM PDT on Oct 15, 2011


1:02AM PDT on Aug 9, 2011

Thanks for the great article.

5:44PM PDT on Jun 20, 2011


5:43PM PDT on Jun 20, 2011


11:51AM PDT on Jun 20, 2011

Thank you.

9:03PM PDT on Mar 30, 2011

Good comments! Thanks!

9:15AM PDT on Mar 16, 2011


12:12AM PDT on Oct 24, 2010

Thanks for the info.

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