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« Phytoestrogens and Chia? | Main | Separating the fiber from the oil »


Hi Margaret,

The problem is that the majority of research on cooking/heating Omega-3 fatty acids has been within the framework of the actual oils in liquid form.

I wouldn't consider cooking chia seeds to "destroy" or obliterate their ALA. Perhaps a slight reduction, but nothing worth worrying about.

It also matters on how long they are being cooked for. I don't see any issue with toasting them for a minute or two.

(This comment posted by Margaret as per email from Andy)

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