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Canned Tuna: The untold story

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 Posted 8/29/2014 9:01:37 PM
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Canned foods in general tend to be lower in nutrients as some studies illustrate.  Canned meat is probably one of the most popular canned convenience products sold today.  Next to SPAM, canned tuna fish is a close second place as the most popular canned meat, as some surveys suggest.

Bodybuilders endorse canned tuna consumption. So-called nutritionists endorse its consumption.  Even doctors endorse its consumption.  However the untold story regarding canned tuna is in fact a dark, and grim tale as it pertains to your health and longevity.

I have presented in my previously published, referenced report on lipid peroxidation, (see the link in my signature line) that the fatty acids in canned tuna are highly susceptible to peroxidation. 

In a recent study it was found that the beneficial ω-3 fatty acids, EPA and DHA are totally destroyed in canned tuna. (1)

It remains to be elucidated if EPA and DHA are totally destroyed after they oxidize and create unhealthy byproducts or destroyed prior to with minimal byproduct formation.  From other studies I would conclude the former.

If your goal is maximum health, and living as long as possible, do not consume canned meat especially tuna fish. 

If you want the health benefits of tuna, buy it wild caught, steam it and then mash it up yourself. And for goodness sakes don't mix fresh tuna with mayonnaise as that is just whipped up oxidized oil. Instead try mixing your tuna with an oil-free hummus or a raw, ripe avocado. 

-Tom

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Reference

(1) J Food Sci Technol. 2010 Mar;47(2):174-81. Effect of different types of heat processing on chemical changes in tuna.


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 Posted 8/31/2014 4:14:54 AM
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I switched from canned salmon to salmon fillets along time ago.
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