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omega-3 fatty acids in salmon
I started eating salmon as it is an excellent source of omega-3 fatty
acids. I usually bake it in the oven at a temperature of about 425 degrees for about 20 minutes (as suggested on the packet in which it comes). I am wondering if this is the right thing to do. This is what I read from a website about the effect of heat on omega-3 fatty acids. "Polyunsaturated oils, including the omega 3 fats, are extremely susceptible to damage from heat, light, and oxygen. When exposed to these elements for too long, the fatty acids in the oil become oxidized, a scientific term that simply means that the oil becomes rancid. Rancidity not only alters the flavor and smell of the oil, but it also diminishes the nutritional value. More importantly, the oxidation of fatty acids produces free radicals, which are believed to play a role in the development of cancer and other degenerative diseases." So if I prepare salmon in the way I described, will it still retain its nutritional value? If not, what is an easy way of preparing it without losing nutritional value? Thanks. |
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