Adrienne Smith said:

>>Re:  Cooking with Flaxseed Oil:  I do not find Cordain's response regarding
the heating of flaxseed oil particularly convincing.  First of all, the
studies he mentions were done with ground flaxseed -- this is not the same
thing as flaxseed oil.

My reply:
I second what you've said.Also, PUFA rich oils create a plastic-like coating
on pans, particularly glass pans, during cooking. I experienced this many
years ago as a vegan, cooking with vegetable oils.

Although there are claims made, I'm told, on the flax oil website about
stabilty of flax oil at room temperature (claims made by the flax oil
council), I don't buy it and my experience does not confirm it.  I left a
virtually empty bottle of flax oil (with just some dregs and drips left) at
room temperature for a month or so. At least once each week I picked up the
bottle, felt the outside, then opened and smelled the interior, The oil on
the outside of the bottle felt more and more like varnish each passing week,
very sticky. After only a week the inside of the bottle smelled rotten. The
aroma only worsened. It reminded me of the processed flax oil I used in 7th
grade to varnish my field hockey stick. That oil made the best varnish! If
the oil breaks down so readily at room temp; it would only worsen under
heat.

I would not recommend that anyone cook with flax oil or baste meat or oil
pans. Coconut oil, animal fat, and olive oil are safer and more stable at
both room temperature and under heat. If you use flax oil, I believe it
should only be used in cold applications and to which you add a few drops of
vitamin E oil if you are not consuming the concoction right away (e.g.
making a salad dressing, mayonnaise, etc.).

If you want omega 3s, fish oil and fish oil capsules, as well as wild ocean
fish (salmon, mackerel, artic char, sea bass, and sardines) are your best
bet.

I've not posted in ages; still have at least a dozen back issues of the
digest to read (skipped ahead to this one). I've been busy completing my
cookbook. Hope to post more later this month.

Cheers,

Rachel Matesz
The Healthy Cooking Coach