In an effort to get omega-3 fatty acids into my vegetarian diet, I started adding ground flax seeds to the bread I bake. But does baking it at 475F (~250C) eliminate the benefit by damaging or destroying the fatty acids?

I have been learning about Global Warming at school and, assuming Global warming is caused by humans, if we ate less meat (which I would love, being vegetarian) could we reduce the effects of the dreaded Global Warming? If so, why hasn't this been employed by the Government and used as a way to contribute to the end of global warming?

One suggestion to combat climate change is that we should become vegetarians as livestock is more environmentally damaging than growing crops.

However, if we stopped eating meat, livestock would still live, so is the suggestion correct? Or are we expected to cull any remaining pigs and cows?

Ella Gribben, London, UK