Omega 3 fatty acids in raw milk

[Guest guest]

I'm having trouble finding out the details of how heat affects omega 3 fatty

acids - does cooking pastured meat destroy the omega-3's in the fat - or does it

depend on the temperature it's cooked?

I've read that milk contains very little Omega-3 fats (but then most milk is

from grain-fed cattle - or soy-fed cattle); so does raw pastured milk contain a

good ratio of omega-3?

I'm reading now that supplements of omega-3 don't raise the blood levels nearly

as much as foods containing them. But if you cook them briefly (like walnuts in

bread, or salmon) would that destroy the omega-3's? Are walnuts you buy in the

store heat-treated or are they " raw " - I head this discussion about other nuts

but mostly people seem to buy raw cashews or almonds.

Does anyone know of an informative site that goes into this?