Guest guest Posted May 31, 2004 Report Share Posted May 31, 2004 I buy the omega 3 eggs to help increase the intake of omega 3. Is the omega 3 destroyed when the egg is cooked. On that note what about fish and grass fed meat, these both contain omega 3's also but what happens to them when you cook the food? Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2004 Report Share Posted July 3, 2004 I asked this same thing on a different list and Sally Fallon wrote that the omega 3's don't get destroyed unless your food gets burned > From: <contact_us@...> > Reply- > Date: Tue, 01 Jun 2004 00:12:38 +0000 > > Subject: Cooking omega 3 eggs > > I buy the omega 3 eggs to help increase the intake of omega 3. Is the > omega 3 destroyed when the egg is cooked. On that note what about > fish and grass fed meat, these both contain omega 3's also but what > happens to them when you cook the food? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2004 Report Share Posted July 3, 2004 I asked this same question on a different list and Sally Fallon wrote back that the omega 3's are fine as long as the food is not burned. I kind of find this hard to believe though but I don't really want to go against the all mighty Sally. Helen > From: <contact_us@...> > Reply- > Date: Tue, 01 Jun 2004 00:12:38 +0000 > > Subject: Cooking omega 3 eggs > > I buy the omega 3 eggs to help increase the intake of omega 3. Is the > omega 3 destroyed when the egg is cooked. On that note what about > fish and grass fed meat, these both contain omega 3's also but what > happens to them when you cook the food? > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 3, 2004 Report Share Posted July 3, 2004 --- In , Lampinen <lampinen@s...> wrote: > I asked this same question on a different list and Sally Fallon wrote back > that the omega 3's are fine as long as the food is not burned. I kind of > find this hard to believe though but I don't really want to go against the > all mighty Sally. I doubt that burning is a proper index of lipid oxidation, but certainly when they are diluted in other fats, antioxidants, and a --- -load of cholesterol, as in an egg, they will be much more stable than in an oil form. Chris Quote Link to comment Share on other sites More sharing options...
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