Hello,
I am interested in the connection between the oxidation/rancidity of omega-3 in relation to the recommended combination of cooked fish.
Thank you.
During rancidity, the double bonds in unsaturated fatty acids oxidize due to atmospheric oxygen. This results in substances that alter the taste, smell, and overall quality of the fat. If you consume fish fresh, there is no need to worry about the consequences of this process. However, caution should be taken to avoid overcooking them, as omega-3s are relatively sensitive to high temperatures, which can lead to the formation of harmful trans fatty acids.
Questions answered by
Mgr. Martin Jelinek
Lecturer and author of the educational system
Nutrition educator, lecturer, and author of the educational system and the ZOF learning application.
Mgr. Martin Jelínek has been systematically involved in nutrition education since 1999. He is the founder of ATAC, the educational company behind NutriCourses, and the author of an educational system focused on nutrition, healthy lifestyle, and the practical application of nutrition knowledge.
He graduated from the Faculty of Science at Masaryk University in Brno. Throughout his professional career, he has combined nutrition, education, and the practical application of acquired knowledge. His educational system also includes the ZOF (Zone of Optimal Functioning) learning application, where students turn theory into practical work with meal plans.
In 2007, he launched the first intake of a six-month course focused on the education of nutrition advisors. Over time, this course became the foundation for the further development of the educational system and a range of specialised courses.