Is there any detailed information on how prone to heat oxidation PUFAs are? Many paleo resources suggest that fish (as a source of PUFAs) should be cooked for a long time at lower temperatures to prevent oxidation. But will it help? As far as I know, PUFAs should be kept away even from regular room temperatures and direct sunlight which means oxidation occurs at temperatures less than low-heat cooking (e.g. steam cooking). So, what is the best way to cook fish and avoid PUFA oxidation? Or maybe it is best to eat only raw/salted fish (sushi, herring, salmon etc)?
asked byPaleolithica (298)
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on January 05, 2013
at 08:08 PM
Cooking fish is not the same as high-heat refining of vegetable oils. Concern over oxidizing PUFAs in whole foods is nit-picking and over-optimizing, in my opinion. I'm sure there are other areas of diet/lifestyle that need to be fixed before you need to be concerned about your fish cooking temperature.
on February 02, 2013
at 11:25 PM
Most of the "hight-heat" cooking that people warn about is involving refined vegetable oils. Of course, its probably better to cook your food at lower-temperatures as bringing any kind of oil to its smoke point is probably not beneficial (at all); including the grease from beef/bacon/etc. But I do agree with Matt, worrying about the temperature that your fish is cooked at is somewhat un-prioritized thinking, as there are more fields of "paleo-nutrition" that should be examined when trying to improve ones dietary (or lifestyle) stance.