cooked flax = trans fat?

Quoted message said:

ive read that cooking flax: #1 destroys the ALA and #2 creates trans
fats. ive also read that frying w/ olive oil creates trans fats..?

could anyone comment or point me towards some studies?

Europeans have been cooking with flaxseed meal since before Alexander
the Great was born.

Olive oil is a fundamental part of the the Cretan Mediterranean Diet
which happens to be diet where the food is cooked.

[email hidden] wrote:
:: ive read that cooking flax: #1 destroys the ALA and #2 creates trans
:: fats. ive also read that frying w/ olive oil creates trans fats..?
::
:: could anyone comment or point me towards some studies?
::
:: thanks 🙂

Flax seeds and flaxseed oil are high in polyunsaturated fatty acids which
are extremely vulnerable to damage from heat. AFAIK, no transfats are
created, but heating oxidizes fatty acids which is harmful. It is best to
use flax seeds unheated or in baking but not in other cooking because of
this low resistance of heat.

Olive oil is quite heat resistant and is well suited to frying. Extra virgin
olive oil is high in phenolic compounds which gives additional resistance to
heat. Moderate frying temperatures are preferrable to higher temperatures.

--
Juhana

Juhana Harju wrote:
:: [email hidden] wrote:
:::: ive read that cooking flax: #1 destroys the ALA and #2 creates
:::: trans fats. ive also read that frying w/ olive oil creates trans
:::: fats..?
::::
:::: could anyone comment or point me towards some studies?
::::
:::: thanks 🙂
::
:: Flax seeds and flaxseed oil are high in polyunsaturated fatty acids
:: which are extremely vulnerable to damage from heat. AFAIK, no
:: transfats are created, but heating oxidizes fatty acids which is
:: harmful. It is best to use flax seeds unheated or in baking but not
:: in other cooking because of this low resistance of heat.
::
:: Olive oil is quite heat resistant and is well suited to frying.
:: Extra virgin olive oil is high in phenolic compounds which gives
:: additional resistance to heat. Moderate frying temperatures are
:: preferrable to higher temperatures.

Any news study of additional benefits of extra virgin olive oil.

http://www.sciencedaily.com/releases/2005/06/050617065306.htm

--
Juhana

Juhana Harju said:

Flax seeds and flaxseed oil are high in polyunsaturated fatty acids which
are extremely vulnerable to damage from heat.

Humans have been cooking fish for thousands of years, which of course
are higher in Omega-3 polyunsaturated fatty acids than flaxseed. And,
almost all the research on the health benefits of eating fish are
referring to poeple who cook their fish.

Just thought that your theory sounds nice on paper, but has a few
screws loose.

Quoted message said:

It is best to
use flax seeds unheated or in baking but not in other cooking because of
this low resistance of heat.

??? Another screwy idea, if I ever heard one. Baking is not cooking?
Since when? Never, I say.

Flaxseed meal is a substitute for wheat flour in baking. There are
very few and other applications from a culinary point of view. I have
cooked it hot oatmeal. It tastes great as far as I am concerned.

Juhana Harju said:

Flax seeds and flaxseed oil are high in polyunsaturated fatty acids which
are extremely vulnerable to damage from heat. AFAIK, no transfats are
created, but heating oxidizes fatty acids which is harmful. It is best to
use flax seeds unheated or in baking but not in other cooking because of
this low resistance of heat.

Are you frying your flax seeds??

Heating up to 100 deg C is not dangerous for PUFA's. You need to go
higher than that before they start to form really dangerous compounds.

Maybe you have mixed 180 deg C with 180 deg F and then transformed
that into C.??