1, high-temperature heating with linseed oil stir-fry. General oil is used for frying, but you can not be high-temperature heating of linseed oil frying, because linseed oil is the most important original nutrients - a - linolenic acid (omega-3) is a very lively polyunsaturated fatty acids, is a very rare natural antioxidants, once heated over 45 degrees, the nutrients began to be destroyed. This nutrient will begin to be damaged, the higher the temperature, the longer the heating time, a-linolenic acid is destroyed the more serious.

2. Linseed oil opened long-term storage. Cold pressed linseed oil after opening the bottle, it is best to eat within 45-60 days, because a-linolenic acid is afraid of oxygen, long storage after opening the bottle is slowly oxidized, so the loss of nutrients.

3. Put linseed oil in the sun can be sunny place. a-linolenic acid is afraid of light, so the regular cold-pressed linseed oil is certainly dark bottle, because it can play a role in avoiding light. Now many linseed oil on the market are transparent glass bottles, not very scientific.