why would it take away the effect ? the additional omega 6 should not impair the absorption of EPA and DHA from the fish oil
on the other hand chugging back a cup of it total each day in your food adding 21 grams omega 6 is probably not a good idea either
the reason why olive oil among the best fat sources is because over 70% of it is monounsaturated fat which has many benefits
practically everything except calorie-deficient foods like most fruits and veggies have high omega 6 content, if you cut them out you will have nothing left in your diet, why the hell nature made it this way i have no idea
"Different manufacturers list different smoke points for their olive oils, and some manufacturers list a temperature very close to smoke point as their maximum limit for safe heating of the oil. When these temperatures might be correct for avoiding large amounts of some harmful substances that can be created through heating of the oil, they are not correct limits for preserving the unique nutrients (especially polyphenols) found in high-quality, extra virgin olive oil. Oxidation of nourishing substances found in extra virgin olive oil, as well as acrylamide formation, can occur at cooking temperatures very closer to the 300F range. For these reasons, we recommend a much stricter heating standard involving very little or no heating when enjoying this delightful oil."
the site suggests that if you cook with it keep the heating brief and low temp
are you the kind of person who walks into a health store and just starts arbitrarily picking random herbs/supplements to buy ?
and why the hell do people need a taste in their whey, better yet why the hell does EVERYTHING that you eat need a sharp taste ? does something that tastes like nothing (like water) depress a person in some way ? i don't understand
at some point you need to make a decision with supplements and diet, which is more important to you, cost or quality ? if you go to much in the high quality direction you will be healthier but your bank account might be empty