Limited Time: Grab your FREE Box of Dark Chocolate Almond Bars Get Yours>>Close
Open
Results 1 to 6 of 6

Thread: Heating omega-3s

  1. #1
    Join Date
    Jan 2011
    Location
    Denver
    Posts
    830

    Heating omega-3s

    Shop Now
    Is it ok to heat foods containing omega-3s? I was just always under the impression that they were very fragile when it comes to heat, yet we cook meat/fish/eggs etc. that contain them. Isn't that part of why you aren't supposed to heat flaxseed oil or walnuts, because of how quickly they'll go rancid? Or is that not to do with the omega-3s?
    "The mountains are calling and I must go."
    --John Muir


    "I don't know what's wrong with me, but I love this shit."
    --Tommy Caldwell


    ‎"Think like a geek. Eat like a hunter. Train like a fighter. Look like a model. Live beyond."
    --Hyperlithic

  2. #2
    Join Date
    May 2010
    Location
    Atlanta
    Posts
    3,856
    Quote Originally Posted by Clymb View Post
    Is it ok to heat foods containing omega-3s? I was just always under the impression that they were very fragile when it comes to heat, yet we cook meat/fish/eggs etc. that contain them. Isn't that part of why you aren't supposed to heat flaxseed oil or walnuts, because of how quickly they'll go rancid? Or is that not to do with the omega-3s?
    All of the PUFAs are rather unstable and oxidize easily. Once extracted from their whole food source, they are even more so. Flax (short chain PUFA linoleic) is the most easily oxidized. the other nut oils (also short chain PUFA) , while delicate, are less so than flax.

    The long chain Ω3 still bound up in its food souce (ie salmon) is pretty much fine while cooked though the higher the temps/longer cooking the more damage occurs. Even once incorporated into our bodies (ie cell membranes and other locations) they are easily oxidized which is why we want to overall minimize PUFA (while keeping Ω3:Ω6 balanced) while focusing mostly on SaFA and to a lesser extent, the very stable MUFA (think Mac nut oil, EVOO)

    K

  3. #3
    Join Date
    Feb 2010
    Location
    Stabsville
    Posts
    2,440
    When coconut oil is being cooked the saturated fat actually protects the bits of omega 6 from being oxidized, and it is like this in fish and meat. Flax and other polyunsaturated oils are simply high in omega 6 and low in saturated and monounsaturated fats. Mark did a post earlier about how it isn't so bad to cook with olive oil. Generally we don't want to overcook food, though. Best to minimize polyunsaturated fat itself.
    Stabbing conventional wisdom in its face.

    Anyone who wants to talk nutrition should PM me!

  4. #4
    Join Date
    Jan 2011
    Location
    Denver
    Posts
    830
    Hmmm ok, thanks guys. I just wondered if there was something to the eating-animal-foods-raw thing.
    "The mountains are calling and I must go."
    --John Muir


    "I don't know what's wrong with me, but I love this shit."
    --Tommy Caldwell


    ‎"Think like a geek. Eat like a hunter. Train like a fighter. Look like a model. Live beyond."
    --Hyperlithic

  5. #5
    Join Date
    Jan 2011
    Location
    Denver
    Posts
    830
    Oh, and what about egg protein? I've read time and time again that heat "ruins" the protein in eggs, as it's very delicate. Is this true?
    "The mountains are calling and I must go."
    --John Muir


    "I don't know what's wrong with me, but I love this shit."
    --Tommy Caldwell


    ‎"Think like a geek. Eat like a hunter. Train like a fighter. Look like a model. Live beyond."
    --Hyperlithic

  6. #6
    Join Date
    Nov 2010
    Location
    San Francisco
    Posts
    851
    Shop Now
    I like my egg proteins ruined . Joking aside, a quick search on Wikipedia (good source, I know) tells me that raw egg protein is ~50% available, while cooked it's more like 90%.

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •