Does cooking harm the omega-3s?
Omega-3s can be destroyed by air, light and heat, which is why the less exposure and processing that fish undergo between being caught and ending up on your plate, the better. Freezing fish and other seafood as well as cooking it by baking, broiling or steaming will cause minimal loss of the health-protective omega-3 fatty acids they contain. On the other hand, deep-frying, with its very high temperatures, could destroy some omega-3s, as well as increase the total fat of your meal. Blackening salmon by high-temperature sautéing could also lower the omega-3 content. The best way to preserve omega-3s and keep down your total fat intake is to bake, broil, poach, steam or grill salmon just to the point of doneness you prefer (moist and tender inside is best), with no added fat. (When cooking, if you think it’s almost done–it’s done!) Adapted from DrWeil.com Why is fish called “Brainfood” The human brain is more than 60% fat! The majority of fat in the brain is the type that cannot be made
