Hi Jeules;

It's possible that the oils in their non-extracted state are less fragile?
Check out chapters 9 or 10 at the Flax Council of Canada where it discusses
rancidity of flax in baked goods. I recall being surprised at flax's
stability.

http://www.flaxcouncil.ca/primer.htm

Marilyn


> temperatures?  if low temperature cooking is too much for flax and fish
oil,
> why isnt it too much for fish, walnuts, grass-fed meats and organs, eggs
> etc.  The very same heat certainly reaches the very same oils within those
> foods.