Ok, here’s something I’ve never been quite clear about. If you heat up omega 3’s too much, they get burned off, right? Like if you tried to stir fry your veggies in flaxseed oil (yuck!) you wouldn’t really get too much benefits from it right? So what happens to fish when you cook it? Is there a certain temperature that you shouldn’t go above that kills them off? Like if you’re baking a piece of fish at 350, I know the fish itself isn’t at 350 when it’s done, it’s more like 125-150 or something. Is that ok?
More importantly, I’m wondering about this casserole dish I make with brown rice and spices and eggs. I use omega eggs to make it, but I’m wondering if I’m losing all those helpful omega 3’s by baking the thing for a half hour at 350. Thoughts?