If you start to search for the information on vegetative sources omega-3 and omega-6 fats it is assured that at once will come across linen oil. Many authors speak about improbable advantage of linen oil which is the richest omega-3 with fat acids. Besides omega-3 and omega-6 fats in linen oil contain in an ideal parity.
Omega-3 And omega-6 have one essential lack – they are extremely subject to oxidation.Especially quickly oxidation occurs at heating of fats and at interaction to air. The large quantity of the free radicals rendering set of negative reactions to all organism is as a result formed.
In linen oil really contains much omega-3 fats, but, unfortunately, it is oxidised too quickly. Number of pereoksidy, that is oxidation products lipids, in it huge. Such oil will bring to an organism together with free radicals much more harm, than advantage. This oil will be oxidised too quickly even if the bottle will stand in a refrigerator.
In France sale of linen oil in bottles is forbidden because of too high level of the maintenance pereoksidy. Therefore solve for itself, it is necessary for you or not. My opinion that is not present.
And if you all the same dare to buy and use it in food necessarily check up working life. At all do not fry on linen oil. At heating it instantly is oxidised. To be stored linen oil should in a refrigerator, in a dark glass bottle with densely closed cover. It will allow you to reduce quantity of free radicals a little.
Омега-3 Fats contain also in flax seeds (in such condition polynonsaturated fats are stabler), oats germs, wheat germs. To find them it is possible in shops of a healthy food or in usual supermarkets in department of dietary products. They should be held always in a refrigerator and to use only fresh, differently you risk instead of omega-3 fats to oversaturate the organism free radicals.
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