Fish oils are highly unsaturated. Therefore, they are very unstable and start to oxidise immediately upon recovery from the fish. Exposure to heat, metals, oxygen and light increase the oxidation process and can lead to rancidity and serious health complications
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Fish oil should never be heated. Heat increases oxidation, which causes the oils to become rancid in a process that converts the oil to damaging lipid peroxides. Lipid peroxides trigger free radicals that eats up and neutralize the body’s stores of vitamin E and other antioxidants. They may also damage fatty cellular membranes, which further increases the health hazards.
Many people report mild side effects of taking healthy fish oils. These common symptoms are belching, fishy breath, diarrhea and stomach problems. Blood thinning and bruising is secondary side effects often seen in those who consume a higher than average dose of fish oils.