I have read numerous reports and have essentially been convinced of the great benefits of fish oil.
HOWEVER,
I realize that the omega 3's are highly unstable polyunsaturated oils. This means that they oxidize very easily/quickly. Since the pharmaceutical grades use either molecular distillation or deoderization, this exposes the oil to temps exceeding 160-180 degrees centigrade. Would this not oxidize the oil making it rancid nearly instantly?
With respect to actual fish, wouldn't cooking fish at oven temperatures also oxidize and make the "healthy" omega 3's rancid right in the fish?
Any knowledge or information is greatly appreciated.
I realize that the omega 3's are highly unstable polyunsaturated oils. This means that they oxidize very easily/quickly. Since the pharmaceutical grades use either molecular distillation or deoderization, this exposes the oil to temps exceeding 160-180 degrees centigrade. Would this not oxidize the oil making it rancid nearly instantly?
It has to be an oxidant (e.g. oxygen) free process, and some manufacturers claim their process is. The usual oxidation reaction starts with forming radicals through a reaction with an excited O2 next to a C=C bond.
Quoted message said:
With respect to actual fish, wouldn't cooking fish at oven temperatures also oxidize and make the "healthy" omega 3's rancid right in the fish?
Yes, it would seem that sashimi would be the healthiest form of protein and fish that is completely undenatured. However, that is a valid point that the fish oil isn't really exposed to the oxygen.
HOWEVER,
Overall, oxygen is just one issue. The issue of heat making it rancid is a reality. Both cooked fish and fish oil are subject to temperatures of over 160 degrees centigrade.
I found this link on the sci.med.nurition forum where I posted this same message. Read the article about Fish Oil Quotes You might Want To Read:
I realize that the omega 3's are highly unstable polyunsaturated oils. This means that they oxidize very easily/quickly. Since the pharmaceutical grades use either molecular distillation or deoderization, this exposes the oil to temps exceeding 160-180 degrees centigrade. Would this not oxidize the oil making it rancid nearly instantly?
It has to be an oxidant (e.g. oxygen) free process, and some manufacturers claim their process is. The usual oxidation reaction starts with forming radicals through a reaction with an excited O2 next to a C=C bond.
Quoted message said:
With respect to actual fish, wouldn't cooking fish at oven temperatures also oxidize and make the "healthy" omega 3's rancid right in the fish?
Yes.
Corollary: capsules are healthier than fish :-)
What if you eat Sashimi? ;-d -- Peace! Om
"My mother never saw the irony in calling me a Son of a [censored]" -- Jack Nicholson
"DZ" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Culican said:
DZ said:
> With respect to actual fish, wouldn't cooking fish at oven > temperatures > also oxidize and make the "healthy" omega 3's rancid right in the > fish?
Yes.
Corollary: capsules are healthier than fish :-)
Except that in a 3/4" thick piece of fish, only the surface is exposed to excess oxygen while cooking. The oil in the flesh should still be okay.
Tissue has oxygen, and lipid oxidation during oven cooking is a fact. OTOH, the proper oil capsule preparation is done in a vacuum environment.
Tapeworm, capsules, or oxidized oil: it's your choice.
At times I've been accused of having a tape worm due to the amount I can eat and my small build - does that count? Maybe it's all the fish oil I take?
DZ wrote: >> With respect to actual fish, wouldn't cooking fish at oven >> temperatures >> also oxidize and make the "healthy" omega 3's rancid right in the >> fish? > > Yes. > > Corollary: capsules are healthier than fish :-)
Except that in a 3/4" thick piece of fish, only the surface is exposed to excess oxygen while cooking. The oil in the flesh should still be okay.
Tissue has oxygen, and lipid oxidation during oven cooking is a fact. OTOH, the proper oil capsule preparation is done in a vacuum environment.
Tapeworm, capsules, or oxidized oil: it's your choice.
At times I've been accused of having a tape worm due to the amount I can eat and my small build - does that count? Maybe it's all the fish oil I take?
If you eat raw wild caught Salmonidae that wasn't properly deep-frozen (for an appropriate duration and a deep enough value of "deep"😉, you're guaranteed to have tapeworm. Nearly every fish has them.
"DZ" <[email hidden]> wrote in message news:[email hidden]...
Quoted message said:
Steve Freides said:
DZ said:
Culican <[email hidden]> wrote: > DZ wrote: >>> With respect to actual fish, wouldn't cooking fish at oven >>> temperatures >>> also oxidize and make the "healthy" omega 3's rancid right in the >>> fish? >> >> Yes. >> >> Corollary: capsules are healthier than fish :-) > > Except that in a 3/4" thick piece of fish, only the surface is > exposed > to excess oxygen while cooking. The oil in the flesh should still > be > okay.
Tissue has oxygen, and lipid oxidation during oven cooking is a fact. OTOH, the proper oil capsule preparation is done in a vacuum environment.
Tapeworm, capsules, or oxidized oil: it's your choice.
At times I've been accused of having a tape worm due to the amount I can eat and my small build - does that count? Maybe it's all the fish oil I take?
If you eat raw wild caught Salmonidae that wasn't properly deep-frozen (for an appropriate duration and a deep enough value of "deep"😉, you're guaranteed to have tapeworm. Nearly every fish has them.
Fortunately I am not a fan of raw food, sushi or otherwise.
If you eat raw wild caught Salmonidae that wasn't properly deep-frozen (for an appropriate duration and a deep enough value of "deep"😉, you're guaranteed to have tapeworm. Nearly every fish has them.
