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Tue, 18 May 1999 10:13:36 +1000 |
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At 10:20 +1000 11/5/1999, Aaron A. Weiss wrote:
>Suggestions for a cheap and plentiful source of w-3 fatty acids?
Flax seeds 18.1% w-3, 4.3% w-6
Canola Oil 9.3% w-3, 20.3% w-6
Butternuts 8.7% w-3, 33.7% w-6
Walnuts 6.8% w-3, 31.8% w-6
Most herbs and spices have a favorable w-3:w-6 ratio, but the
quantities are very low. Also, the flavour is quite strong, so
it is difficult to consume them in quantity.
For a longer list and more detail, check out:
http://www.interdomain.net.au/~rha/food/omega3ratio2.html
One more thing - w-3 fats are easily oxidised. Grinding flax seeds
in a electrical grinder can heat the seeds up, oxidising the w-3 fats.
Flax seed oil needs to be cold-pressed, and stored in a brown glass
bottle in the refrigerator. I wonder if the commercial extraction
process for canola oil maintains a low temperature?
Cooking with w-3 fats is pointless, as they would be totally oxidised
at the temperatures involved.
...Richard.
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