If I have a grassfed chuck roast in the crockpot on low all day, cook grassfed ground beef on the stovetop till it is all brown, or I I bake salmon in the oven till it is 140 degrees farenheit- have I pretty much oxidized all of the omega-3 fats by the time it is cooked?
The short answer is "yes". The omega-3 fatty acids are highly unstable and susceptible to oxidation whether they are found in flax seeds, walnuts, eggs, or grass-fed steaks.
From what I understand, the fat soluble vitamins (E in particular) and saturated fat, naturally present animal products such as eggs and meat, do offer some protection against oxidation, but high-temperature cooking would still be a problem.
I cook all my eggs with the yolks runny and keep my steaks rare for this reason.
Making seafood ceviche-style (simply marinating raw seafood in a citrus based dressing) can also be a simply, tasty, and effective way to avoid concerns about oxidized o-3.
I don't think they do so easily as fish contains selenium, a potent antioxidant.
Even if you deep fry in canola (eugh) most of the long chain omega 3's are intact:
And then you have the question. Is oxidised fish oil a bad thing? Can anyone show me there net harm by moderate consumption of oxidised omega 3? As far as I know it still does good things.
Any everybody should own a good instant read thermometer like this: http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html Or if you want to monitor temperatures outside oven, this one is good: http://www.thermoworks.com/products/handheld/TW8060.html
Takes all guesswork out from doneness. Dont mix up these with cheap thermometers. These work with thermocouple and are much faster and accurate than those cheap thermostat models.
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