Great news on omega-3s
i've just been reading 'Plant-based nutrition and health' by Stephen Walsh Ph.D. (science adviser to the International Vegetarian Union), and on p158 of this nifty little tome he says:
"About 10% of the flour [in bread] can be replaced with ground flaxseed. This makes the bread a good source of well absorbed omega-3 fatty acids. The baking does not significantly damage the omega-3s but does break down cyanogenic glycosides in the flaxseed, which can be harmful in very large doses". [my emphasis]
From my previous reading, I'd been lead to believe that the heat of cooking would destroy the omega-3s, but I can see that the heat of frying in flax oil would be a lot more extreme than that reached in the centre of a baking loaf.
There's a flax-and-poppy seed wholemeal loaf baking in my machine right now :-)
"About 10% of the flour [in bread] can be replaced with ground flaxseed. This makes the bread a good source of well absorbed omega-3 fatty acids. The baking does not significantly damage the omega-3s but does break down cyanogenic glycosides in the flaxseed, which can be harmful in very large doses". [my emphasis]
From my previous reading, I'd been lead to believe that the heat of cooking would destroy the omega-3s, but I can see that the heat of frying in flax oil would be a lot more extreme than that reached in the centre of a baking loaf.
There's a flax-and-poppy seed wholemeal loaf baking in my machine right now :-)