At what temperature do fragile fats break down? I know monounsaturates and especially polyunsaturates (?3 ?6) are vulnerable to heat and sunlight. And frying these good fats turns them into bad fats, becomes rancid and oxidizing shit in the body. The questions is: what temperatures and times.And why the hell do I see most the omega 3 supplements brands shelves at ROOM TEMPERATURE, and only like 1 or 2 being refrigerated. WTF. Shouldn't they ALL be kept cool?pic related to supplements. as in, can't always get from diet. I'm out of EFA, I'm looking to buy some capsules tomorrow.
around 100 degress, I heard.
my bottle says to keep it in a cool, dry place - 60F to 80F.
Thanks. Considering that's the lowest temperature, there's should be no extra benefit storing shelf-marketed in fridge, right?Udo is the refrigerated brand I've seen. Thought I'd mention that.
Yeah I've got some CDA that is smelling like shit, maybe I'll get another bottle and put that one in the fridge