What are your thoughts on Barry’s suggestion that there is some sort of problem in cooking O-3 enhanced eggs? I’ve seen similar things related to flax seed oil and roasted & toasted walnuts, etc. What is the bottom line on cooking with omega-3s?
Polyunsaturated fats (which include omega-3 fatty acids) are, indeed, very prone to oxidation when exposed to heat, light or oxygen. This oxidation essentially renders them rancid to some extent, and this will result in less appealing taste (and smell) as well as decreased nutritional value. Add to that the damage imposed by the resulting free radicals, and that “healthy” food has now become a health hazard.