I've seen this mentioned on here but because many of us eat a lot of sardines I think it warrants discussion.
Is the olive oil oxidized during the canning process? If so, would it be better to buy them in water?
This is the only type that I eat: http://www.wildplanetfoods.com/store/products/wild-california-sardines-in-spring-water.html
BPA-free can and they taste pretty good too. I think you can order online, but I buy them locally.
I buy mine in water/mustard/tomoato sauce simply because you're not diluting the valuable omega-3s down with olive oil. I'm sure there some degree of oxidation occurring. If the olive oil does get oxidized, I'm sure the sardine's omega-3 PUFAs are long since oxidized as well.
Pre-Paleo I used to love sardines tinned in EVOO, but after strictly avoiding vegetable oils, I now find that they taste off/wrong to me, despite no changes in brand/ingredients and being well within date. The weird taste is hard to describe exactly, but it reminds me of stale nuts (another PUFA-rich food prone to oxidation), which leads me to believe that I am now tasting the rancidity in the oil. I plan on trying water/tomato tinned sardines to see if they taste any better.
Tomato-sauce seems like the safest bet to me, as the lycopene/antixoidant value/vitamin C etc probably exercise a protective effect, although buying BPA-free is probably just as important.
Well i think canning process uses quite high heat to kill botulism (120C). The fishy smell of canned stuff is enough for me to tell that it cant be that good for you, tastewise it isnt atleast :) I eat some canned seafood, but its mostly canned whole cod liver.
Somewhat off-topic here, but I just did a little experiment to find out how freeze-proof the springwater-packed will be in winter. I think they'll do fine. The can doesn't explode in my freezer. I want to carry some at all times on my bicycle this winter, and I was worried I'd need the oil-packed kind as antifreeze, but that's not necessary.
Yeah, I also prefer the springwater variety now.
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