A couple of questions regarding Omega 3 fatty acids...

D

debbie_in_ga

Well-known member
I'm trying to incorporate more Omega 3 into our diet and was wondering what easy and tasty ways any of you have. Can I use that Smart Balance oil as I would any other oil in baking, frying, etc.?

Also, what is Chinook salmon and where do you get it? My local Kroger had about 5 different types of salmon yesterday, but none said Chinook. Seems that variety has more Omega 3.

Oh, I also purchased some milled flaxseed (or something like that - not whole flaxseed). The box says you can replace 1 tablespoon oil with 3 tablespoons of this "powder". Anyone try that? How do *you* use the flaxseed.

Thanks for any input you have!

Debbie

 
Debbie, I can't answer all your questions but I put my ground flaxseed in lots of stuff...

I sprinkle some on my salad or cereal and add it to baked goods. I usually make a "healthy" quickbread of some sort every week for DH's breakfast. I will add up to 1/4 C for a 9x5 loaf. Adding some into muffins and cookies works well too.

Hope that helps some!

 
Canola oil is a good source of Omega-3s and is probably cheaper than Smart Balance oil. I routinely

use Canola oil in baking, frying, etc.

Chinook salmon is also known as king salmon. It's a Pacific species. Atlantic salmon may be as high in Omega-3 fatty acids. The level of Omega-3s varies not only between species but also according to season and diet.

Walnuts are also a good source of Omega-3 fatty acids.

 
Sockeye salmon, also called red salmon....(more)....

is very high in omega-3's, and it is
also completely wild, never farmed.

You can get canned sockeye in probably
every grocery store in the country.

 
I do the same w/ flax seed...

a tablespoon or two goes in most baked goods. I also like hemp seeds- toasted lightly on salads are yummy or hemp seed oil for salad dressings is good too for other O-3 sources.

 
I am not sure how you feel about these, but sardines and anchovies are high in Omega 3...

you can put anchovies into any tomato-based sauce. I put them in my beef stew, chili, spaghetti sauce, etc. You cannot really taste any fishy taste, but they add a great depth of flavor. I have anchovy olives, paste, rolled around a caper, did I say that I love anchovies!
Sardines, we eat with crackers or plain. I will only buy the double layer sardines because they are smaller. I think the brand is Crown Prince.

 
Dawn, regarding the anchovies....(more)....

how much anchovy (and in what form) do
you use for a batch of chili, and how
big is the batch?

Same question for the spag sauce.

Thanx.

 
Yama, I am not a great measurement cook..

I tend to use up the whole can, the typical can of anchovies. In such strong sauces, it really is a very suble flavoring. I usually use the whole can.

 
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