fish oil and fish?
- 02-11-2009, 03:20 PM
- 02-11-2009, 04:10 PM
02-11-2009, 05:35 PM
Unnecessary. Olive oil would be great >> oleic acid is also very healthy, and by opening those fish oil caps, you will create a mess and waiste your time.
However, if you have a liquid Fish Oil formulation, that would work the best.
02-11-2009, 05:57 PM
02-11-2009, 06:15 PM
02-11-2009, 08:02 PM
I would just use coconut oil Ideal oil for cooking since its mostly sat fats, so even at high temperatures it wont convert into any harmful byproducts.
02-11-2009, 08:04 PM
02-11-2009, 08:51 PM
02-12-2009, 04:51 AM
02-12-2009, 03:18 PM
02-12-2009, 04:01 PM
02-12-2009, 05:11 PM
02-12-2009, 08:35 PM
Fish oils contain a lot of polyunsaturated fats which are easily oxidized. Olive oil, like someone said, is mostly oleic acid which is monounsaturated and is much harder to oxidize. Coconut oil, which is roughly 92% saturated fat, would virtually not oxidize, however it is a saturated fat. The biproducts that occur from this oxidation are free radicals. I would stick with olive oil.
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