So I was wandering down the Wal*Mart aisle last night, looking for cooking oil, when I spotted a couple of brands now advertised to include Omega-3.

Now, everyone knows that about a billion advertisements have talked about the benefits of Omega-3, and so this made me curious enough to pick up a bottle.

I have just cooked the first results of this. The Wal*Mart store brand with Omega-3 seemed to be a little less "oily" than the usual oil I use, so I might put two tablespoons of the oil in instead of one next time.

The food itself tastes just as good as it did with the old oil, so other than the slightly lower stickiness it doesn't seem like I'm sacrificing anything by using the Omega-3 product.

I am hoping that our resident dietician, my mother Jane, will be kind enough to talk to us about Omega-3 and whether using this cooking oil is a good idea nutritionally.

I am also wondering if it means fried foods could stage a comeback. Would it be healthy to eat General Tso's chicken or egg rolls saturated in fish oil, if done in moderation?

D

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I have bad news about omega 3 in cooking oil. It will be completely destroyed by heat. The only oils I recommend for cooking are extra virgin olive oil, coconut oil, or sesame oil. In your area I advise at least a tablespoon of cod liver oil a day for it's vitamin D as well as its omega 3 Which is a very essential nutrient in areas of low sun exposure.. The cheapest of high quality ( it must be distilled to remove heavy metal contaminants in fish) is TWIN LAB, a health food store brand, at $10.00 a 12 oz bottle. The flavored variety doesn't taste too bad but must be consumed raw. If you put it on a salad it will be lost on the salad bowl.

Jane

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