On Wed, 4 Apr 2001, William Schnell wrote:

> >I never heard that salt ruins omega-3 oil.  Where did you hear
> >this?  I'd be interested in finding out about it.
> >
> I read (in Udo Erasmus' book) that heat destroys the benefits
> of omega-3 oil. All canned is heated.

Well, I'd like some real documentation.  It is too vague to say
that "heat" destroys the benefits of the w-3 fats.  How much
heat, and for how long?  I've heard the same argument concerning
roasted nuts, and yet for some odd reason studies continue to
show that people eating canned sardines and roasted nuts enjoy
health benefits from doing so.

To get more info on this interesting question, I wrote a letter a
couple of hours ago to the King Oscar company in Norway, asking
that it be forwarded to their food chemist.  Specifically, I
asked whether the heats involved in the canning process
compromise the marine oils, or what steps do they take to prevent
this from happening.  It will be interesting to see what response
I get, if any.

Todd Moody
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