There is much discussion about flax oil being a less than ideal source of
omega-3 fatty acids because they are very sustecible to rancidity when
exposed to heat, air, and light for very short periods of time.  Why does
this discussion not carry over to the high heat exposure of other omega-3
sources such as in the roasting of grass fed meat or wild game, frying of
omega-3 eggs, baking of fish, and the drying of walnuts?  If it's so bad to
heat flax, why wouldn't it be the same for any other omega-3 containing
food?