Tuna in vegetable oil (drained) removes the Omega 3 and replaces it with Omega 6

[R.B.]

Canned fish

Please excuse the shout but this is something people should know about -

TUNA IN VEGETABLE OIL (drained)-
YOU MAY BE BETTER OFF EATING BREAST OF GRAIN FED CHICKEN !

In the bizarre way life works, whilst looking for information on lipids in fish skin I have just accidentally found a book that gives very useful information on the effect of cooking including microwaving and canning.

[The effects of cooking on fish is a subject I have searched quite a lot on but never found this book (-:]].

http://books.google.com/books?id=d8l...esult&resnum=2

see Page 95 onwards

CANNED FISH
WE NEED BETTER LABELLING !!!

Tuna is one of the most popular fishes in the US.

We are overfishing a precious resource which has a medium mercury pollution risk. We are taking out the Omega 3 with vegetable oil, throwing the Omega 3 with the vegetable oil down the sink, and leaving the Omega 6 from the vegetable oil in the tuna.

We then tell people to eat canned tuna (in oil)to get more Omega 3, but we have removed the Omega 3 and replaced it with Omega 6, (how ironic is that,) and then just for good measure we warn people about the mercury content of tuna (A medium risk fish).

Here is a thread on the impact of excess Omega 6 and a lack of Omega 3 on THE RISK OF BREAST CANCER and the situation is similar for PROSTATE CANCER.

http://her2support.org/vbulletin/showthread.php?t=24410


AND I have checked on Nutrition Data -

SPEECHLESS.

What a travesty at every level.
**!!!** ****!!!***!*!**!*!**!


Canned Tuna in Oil
100 gram serving drained
http://www.nutritiondata.com/facts/f...roducts/4145/2

Total Omega-3 fatty acids
202
mg

Total Omega-6 fatty acids
2683
mg

Tuna in oil (drained) now has a worse Omega 6 profile than breast and skin of industrial grain raised chicken.


Chicken breast with skin
http://www.nutritiondata.com/facts/p...products/696/2

Total Omega-3 fatty acids
120
mg

Total Omega-6 fatty acids
1740
mg


Tuna canned in water (drained) at least has a positive 3:6 balance
http://www.nutritiondata.com/facts/f...roducts/4146/2

Total Omega-3 fatty acids
281
mg

Total Omega-6 fatty acids
9.0
mg


And fresh is better(depending on variety)

Skipjack
http://www.nutritiondata.com/facts/f...roducts/4143/2

Total Omega-3 fatty acids
1298
mg

Total Omega-6 fatty acids
53.0
mg

Yellowfin
http://www.nutritiondata.com/facts/f...roducts/4143/2

Total Omega-3 fatty acids
243
mg

Total Omega-6 fatty acids
8.0
mg

The Book
Getting back to the very useful paper in the book "Omega 3 fatty acid research" By M. C. Teale

They Anna Kolakowska, Zdzislaw Domiszewski and Grzegorz Bienkiewicz say:

Canning can reduce DHA by up to 40%.

Canning in oil can transfer a significant portion of Omega 3s to the oil ( which we often throw away, and most vegetable oils used will be high in Omega 6. - so only buy tuna in good quality olive oil and use the oil.)

Commercially caned tuna may have almost NO Omega 3, which is evidenced above.

In contrast sardines in olive oil may have as much as fresh fish, (presumably that included the oil.)

It is easiest if you read it yourself. Much of the above book is free at the above link.