This is because the a- linolenic acid contained in linseed oil is not resistant to high temperature, and the cold-pressed linseed oil at low temperature has not been treated at high temperature and over-processed, and contains many nutrients beneficial to human body, including a- linolenic acid and vitamin E, etc. Cooking at high temperature will produce a lot of harmful substances, and at the same time it will lose its health care effect, which is why linseed oil can not be fried at high temperature. Flaxseed oil that can be stir-fried is chemically refined. This is because flaxseed loses nearly 99% of its nutrients (such as vitamins A, D, E, etc.) in the refining process, and α -linolenic acid also loses its activity. It has no nutritional value except fat, so it is not afraid of high temperature destroying nutrition. Everything about patented technology is refined.