what if i ate around 750g-1kg a week of fish like mackerel,cod,haddock,herring and sablefish?
would that amount be bad?
and what about cooking fish, doesnt that damage the oils or is there a suitable temperature when cooking on stove or in oven?
asked bysunandmoon (501)
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on July 29, 2012
at 08:18 PM
it'd probably be real bad in the sense that you might experience a case of the incredibly fast shrinking wallet. (i don't know if money is a concern for you, but it is to me (impoverished grad student...))
the oils will oxidize no matter what temperature you cook them at, but the rate of oxidation increases with temperature and time. so it's probably best to cook it gently - low heat and quickly.
or you can just avoid O6 oils and have a bit of fish here and there.
The ratio of o6 to o3 is more important and it's probably best to keep the absolute amounts of both low.