Influence of the types of cooking and storage of food on omega-3 fatty acids.

Polyunsaturated oils, including omega-3 fats are extremely sensitive to the influence of warmth, light and oxygen. Under the influence of those elements (especially when it is prolonged) fatty acids oxidize and become bitter.    

Bitterness not only changes the taste and smell of the oil, but it also decreases its nutritional value. Furthermore, oxidized fat produces free radicals, which as supposed may have some role in the formation of cancer and other diseases.

That’s why it is recommended to store oils, rich in omega-3 fatty acids in the dark, well locked capacity in the fridge or the freezer. Besides it is not recommended to warm those oils. You can not cook with them. But, from the other hand, they are extremely good and tasty like the dressings for the salads. 

Besides all that, omega 3 polyunsaturated fatty acids help to:

Treat diabetes and asthma

Get rid of the toxins from the body

Stop inflammation and decrease the symptoms of arthritis

Prevent some auto-immune diseases

Stop thrombus formation

Lighten the depression and prevent dementia

 How much Omega 3 should be taken?

Daily nutrition rate of omega 3. According to American Heart Association the minimal nutrition rate of omega-3 acids including EPA and DHA, is 250 mg, optimal rate is 1 gram per day, and safe daily dose is 7-8 grams. For ALA the number will be a bit higher. 300 mg of Omega-3 is the daily minimum which every grown-up person would have; in cases of some problems or for treatment purposes this dose can be doubled.