I have found other hacks on similar topics but haven't seen a definitive answer. Does the cooking during the canning process oxidize the PUFA and Omega 3 in salmon?
I have been devouring the 14oz Wild Pink Salmon Cans from Trader Joes. The fish is wild, has all bones and skin included AND Trader Joes has it in a BPA free can. I thought I had all my bases covered for a great source of protein and a convenient meal until some reading led me to question the PUFA oxidation.
On a related note, I am constantly seeing a post on the Panu blog referenced about this topic but the link is broken. Can anyone provide a correct link?
I submitted this exact question to Robb Wolf via the podcast, and he answered it!
You can check out the episode here. (My question is #5 if you scroll down.)
His answer was basically that with canned fish, the pros outweigh the cons. Some of the n-3 is probably lost, but overall, he considered the canning process a fairly gentle way of cooking fish. And my personal opinion is that the n-3 is a little more "protected" when cooking fish as a whole food (even canning), as opposed to heating something like isolated flax oil, walnut oil, and stuff like that, where it's no longer in its natural package. I recommend listening to his answer when you get a chance. Good stuff. You can fast forward to it if you want...around 23:58.)
I was a little concerned about the oxidized fat, myself, but canned fish (not just salmon, but sardines, mackerel, etc) is just too damn handy and cost effective a source of good protein for me to kick to the curb.
I always thought they cooked canned salmon/tuna under pressure in a sealed vessel... kind of like pasteurization... I don't know this for a fact, however, so maybe someone else has first hand experience and can clarify this...
If the salmon is pressure cooked, there should be minimal oxidization and it shouldn't be a problem. I love canned salmon as well, so I hope this is the case!
Cooking is an oxidative process, so yes, some of the PUFAs are going to be oxidized. Is that avoidable? Not really, unless you eat sashimi exclusively (even then, a certain percentage of PUFAs are getting oxidized just by cutting the fish.)
When I can my own salmon, I pressure cook it. I asked my BF because he gets his fish industrially canned, but he doesn't know how they do it. I think anytime you cook fish or heat it up to a temp there is going to be some oxidation, but I wouldn't worry too much about it, unless you want to only eat raw fish (which is great, but not always convenient or available in the safe form).
This has my orthorexia in hyper drive. Does anyone know of any solid evidence showing canned fish (salmon in particular) has high amounts of oxidized omega 3 and cholesterol? I found some indirect information from Cordain talking about canned fish being no good. If this is true, it would be a huge hit to the gut, for me. Canned salmon is a great source of many vitamins and minerals along with omega 3s. Thanks
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