Hello Mr. Jelínek.
In Phase 4 of GAPS, bread made from nuts (almonds, walnuts) and seeds (flaxseeds, chia, pumpkin seeds) is recommended - ground seeds and nuts are mixed with egg, grated zucchini or pumpkin, fat (ghee, butter, coconut oil, lard), and salt. In another lesson, I read that seeds (flaxseeds and chia) containing omega-3, which are thermolabile, are not suitable to be added to baked goods, as at high temperatures the fatty acids break down, leading to the formation of trans fatty acids. I believe you mentioned back then that such bread is just unnecessarily expensive :). Could you clarify this matter for me, if my information is correct and I have remembered it well? Won’t this kind of bread contain a lot of omega-6 fatty acids due to the nuts?
Thank you.

Omega-3 fats are indeed thermolabile, so it is not advantageous to subject them to significant thermal processing. In the production of baked goods, it is a question of what temperatures we use and for how long. Bread is commonly produced even at lower temperatures (in steam), so it is possible to achieve the desired quality in practice. The fact is that the authors of this therapeutic approach either did not consider these "details," overlooked them, or regarded them as less significant concerning the diet's objectives. A small consolation might be that such baked goods are presented as a supplement in the overall dietary concept, so their volume will not be overwhelming.

The total amount of omega-6 fats may be higher, but that is relative because the more important factor is their ratio to omega-3, where these recipes simultaneously represent high amounts of omega-3.

Themes:  Weight loss   Nuts