Canned fish and seafood
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Hello folks,
personally I try to avoid high fat cold water fish (hering, makerel) in general because of high PUFA content and limit big fish consumption because of mercury poisoning. Of course one should avoid canned seafood an fish in vegetable oils with the ecxeption of olive oil.
Once in a while I enjoy a can of sardines in oliveoil with a dash of tabasco and a sprincle of coarse salt. The can says 2g of PUFA per 100g but I think its worth it because of the nutritional value (protein source, calcium, minerals, copper, etc.).
What are your thoughts on canned fish like tuna, hering, makerel, sardines, mussels and octopus?
Can you recommend some varieties?
Is the canning process of any concern and does it reduce the nutritional value?
What sources would you recommend in central europe, germany?Kind regards
Milchkanne
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Ray recommended gelatinous seafood like squid and mussel because of a lower amount of methionine. Most PUFA should be from olive oil not the fish. Tuna and other predators should be avoided due to the mercury accumulation.
Some people also raise concerns about the plastic lining, but I'm not aware of its toxicity.
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@psi said in Canned fish and seafood:
Some people also raise concerns about the plastic lining, but I'm not aware of its toxicity.
The lining is often BPA, but some brands offer BPA-free cans.
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@wrl I have never looked at studies about BPA toxicity. I assume it's due to estrogen receptor theory.
BPA free means a different plasticizer is used like BPS. Which is similar in structure and could be even more toxic.
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@psi
Yes, estrogenic, Haidut wrote about anti-thyroid effects also on the old RP forum.
Some BPA-free products are genuinely free from similar substances like BPS, such as Biona, from their faq:Our Biona cans are free from BPA, BPS and BPF.
The lining of the cans is made of an aluminised polyester and gold organosol lacquer. -
@wrl found a study that says BPA is cancerous in animals. Aluminised polyester is mylar? Doesn't sound much better at first glance.
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hi,
When eating canned fish or pre-packed meat, we need to take the amount of histamine into account. Not only inside (H3 for tuna) but the effect on mastocytes (L3). L stands for liberation (what makes it free). Tuna content is 600 Unities. We can manage 60 - 100 U per day.
Mackerel contains far less.
For PUFA, as long you stay under 1.5 gr omega-3 the body can manage. I target max 6 gr LA, on a usual take.
You can combine and take antihistamines to fight symptoms for a certain period. There, you calm the game in the mastocytes (stabilizer => brake L1-3). Histamine is released from mastocytes or basophiles under the influence of allergens. The DAO (Diamine Oxidase) route can require additional B6, magnesium and copper intake. But beware, it is not appropriate to take 1.5 mcg of Cu bisglycinate every day (overload). To assist, an anhydrous quercetin treatment is strongly advised, in attack, to calm the mastocytes (cells that release histamine). Bromelaine is often combined with quercetin and dioic nettle in anti-allergic products. But you only calm a way ...
Useful link (in french, translator needed) if you deal with allergy and want to take a supplement (DAO)
DAO pour intolérance à l’histamine
https://mirzoune-ciboulette.forumactif.org/t1745-traiter-lintolerance-a-lhistamine#28835 -
I've been thinking about adding canned light tuna to my diet for easy protein. It's much lower in mercury than bigger tuna varieties and has almost no fat.
