Ok. I just read the Weston A. Price article, The Skinny on Fats.
Omega-3s are unstable polyunsaturated fats. These unstable fats should not be exposed to high heat and air because they will go rancid easily.
Question: What happens to this fat when we cook foods that contain high levels of Omega-3s (i.e. salmon, eggs, etc.)? Does the Omega-3 go bad? Is the Omega-3 protected somehow? Should I not be eating hard-boiled eggs?