Linseed oil is one of the healthiest oils in the world and is ideal for covering your omega-3 needs – but only in cold dishes. We’ll tell you why you should never heat linseed oil.
With all the hype about chia seeds, many overlook or forget that there is an almost identical food with flaxseeds – without long transport routes and much cheaper. The seeds of the flax and the linseed oil obtained from them are real local superfoods. However, when using flaxseed oil, you need to consider one crucial thing.
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Linseed oil: That’s why you shouldn’t heat it
The biggest advantage of linseed oil is also its only disadvantage: the extremely healthy omega-3 fatty acids it contains unfortunately also mean that linseed oil is very sensitive to heat. Because of their chemical makeup, these fatty acids oxidize fairly quickly when exposed to heat , light , or oxygen . If you heat it, linseed oil not only loses its taste, but also its health benefits. In addition – as with all oils – pollutants can form if the smoke point of the oil is exceeded when heated. As soon as an oil begins to smoke or smoke in the pan, you should turn the temperature down quickly.
Unfortunately, the smoke point of linseed oil is extremely low and is only 107° Celsius . It is only just above the boiling point of water, which means that linseed oil is not suitable for frying or baking . If you still want to use it in warm dishes, it is best to drizzle it over the dish first on the plate. You are welcome to use linseed oil frequently in cold kitchens. It tastes wonderful in salad dressings and dips, and boiled potatoes with quark and linseed oil are almost a classic.
Tip: Always store linseed oil in the fridge or a dark, cool room and use it up within four to six weeks.
Why linseed oil is so healthy
In today ‘s diet , there is a large excess of omega-6 fatty acids due to processed products and the frequent use of sunflower oil . Our body also needs these, but in excessively large quantities they have a vasoconstrictive and pro-inflammatory effect. However, these effects can be avoided and buffered by increasing the proportion of omega-3 fatty acids in food. Flaxseed and flaxseed oil have the highest amount and the best ratio of omega-3 to omega-6 fatty acids with a ratio of 4 to 1. This makes them anti-inflammatory and should not be missing in any diet.
