Tuna Canning - Eating Tuna in Oil vs.
Tuna in Water
Living on a planet where over 70 percent of the surface is
covered is with water abundant in edible life, fishing is a sport and a hobby
with delicious prizes. But if fishing is not your avenue of feeling peace and
serenity or thrill and excitement, you probably buy fish at the supermarket every
now and then. Fish not only satisfies your appetite, but supplies generous amounts
of valuable protein, vitamins, minerals and healthy fats. More specifically, fish
is the best source of Omega-3 polyunsaturated fatty acids which play a balancing
act with animal fats found in plentiful amounts with most of our meals.
fish just three times a week helps to boost your immune system, assist in blood
clot formation and hormone production, balance your cholesterol levels, prevent
heart disease, reduce joint and muscle pain, support healthy brain and nerve function,
fight depression while slowing down aging and keeping your body youthful. According
to many researches, fish-eaters are hot only happier, but they tend to have more
pleasant personalities than people who don't eat seafood.
The main reason is found in the unique chemical nature of fish fats
which work on the cellular level. Every cell in our body is surrounded by a cell
membrane composed mainly of fatty acids. This membrane checks that the proper
amounts of necessary nutrients enter the cells and ensures efficient excretion
of harmful toxins and byproducts of metabolism. Made up of fat, cell membranes
depend on the type of fat we eat.
To maintain integrity and
fluidity, cells need a healthy membrane. This ensures good communication with
other cells and efficient ability to hold water and vital nutrients. All the fats
you eat get incorporated into cell membranes, and the type of fatty acids dictates
how your cells respond and grow. Saturated fats are solid at room temperature,
while unsaturated fats stay liquid even in the refrigerator. Researchers believe
that diets containing large amounts of saturated or hydrogenated fats produce
cell membranes that are hard and lack fluidity, while diets rich in Omega-3 fats
promote membrane fluidity.
Omega-3 fats are also famous for
their ability to improve blood flow, prevent cardiovascular disease, reduce the
risk of arrhythmia, lower the amount of lipids in the blood, and prevent extreme
Did you know that you may be able to shed extra kilos almost
effortlessly if you eat your Omega-3s? The reason is found in the wonderful ability
of its constituents - the Eicosapentaenoic Acid (EPA) - to work with appetite-suppressing
hormone leptin released from your fat cells. When leptin goes up, you put down
the fork down sooner because you feel satisfied and full. So, when you eat your
fish, your hunger disappears thanks to the team work of EPA and leptin. Since
all hormones work synergistically, your insulin also stays in check regulating
your food intake, body weight and metabolism.
Researchers found that Omega-3
fatty acids affect cell growth by activating an enzyme called sphingomyelinase,
which ultimately causes cancer cell death. Additionally, fish is full of other
anti-inflammatory compounds known as resolvins which, unlike drugs, such as aspirin,
ibuprofen and the COX-2 inhibitors, do not have negative side effects on our gastrointestinal
or cardiovascular systems.
To stay healthy and
safe from premature aging or onset of chronic disease, eating tuna twice a week
is a great option. This truly nutrient-dense food gives you high quality protein,
no carbohydrates, minerals selenium, magnesium, and potassium; the B vitamins
niacin, B1 and B6; and perhaps most important, the beneficial Omega-3 essential
Besides the healthy fats, fish has more digestible complete
protein than most foods, high amounts of vitamins A, B, D, and K, as well as calcium,
iodine, magnesium, phosphorus, potassium, and iron. Tuna is also a very good source
of Vitamin B6 which, along with Folic Acid lowers levels of artery-damaging homocysteine
and prevents atherosclerosis.
With all the fabulous benefits tuna has to
offer, moderation is still the key to success. Consider that overdoses of nourishing
fish nutrients, just like underdoses, may also impair immune function, elevate
LDL cholesterol, alter blood lipids and blood clotting, and worsen Type II diabetes.
Moreover, fish oil naturally contains high levels of the two potentially toxic
vitamins, A and D.
If you established that fresh
tuna fish is excellent for your health, can the same be attributed to canned tuna?
If you are think canned foods are less nutritious than fresh options, you are
not far from truth. But canning may not be as bad as you think.
foods is a very effective method of preservation. The process protects against
the growth of micro-organisms and kills harmful bacteria, but the high heats used
for canning rob foods of vast amounts of nutrients, especially vitamin C, Thiamin
and Riboflavin which are sensitive to light. You still benefit from the mineral
supply of the canned foods, and the macro-nutrient nourishment may even be better
than what you find in fresh products.
So, canned food is not always worse
than fresh or frozen. If the food's overall quality is high, it is best in all
forms - canned, frozen, or fresh.
Canned tuna can be a good source of Omega-3
fats, but the specific amounts depend on the product you choose. You'll find a
variety of different terms used to describe tuna on canning labels. The market
name "light" tuna may refer to many different species of tuna, including
Skipjack, Bluefin, Yellowfin, and Tongol, but the specific name"albacore"
or ''white tuna' comes from a biological species of tuna Thunnus alalunga, which
includes Longfin, Tombo, Ahi, and Ahi Palanacanas tuna.
different types of tuna are quite similar-except for their fat content, which
can vary by as much as 10 grams per cup depending on the chosen species, additional
ingredients used in canning, brand name, and season and water temperature where
the fish was caught.
Choosing Canned Tuna
To get the most Omega-3
fats from your canned tuna, choose water-packed over oil-packed. The oil mixes
with some of the tuna's natural fat, so when you drain oil-packed tuna, some of
its Omega-3 fatty acids also go down the drain. Since oil and water don't mix,
water-packed tuna won't leach any of its precious Omega-3s.
first bake tuna for easy de-boning, but it causes a loss of natural beneficial
oils. Then the fish is mixed with additives and flavorings and put into the can
- all you really get from these products are nutrient-lacking calories. When tuna
is packed into the can raw and cooked only once, all the natural juices and fats
Tuna in Oil vs. Tuna in Brine
Trying to tingle your
taste buds with canned tuna may be as challenging as choosing the right flavor,
texture and nutrient profile of the product. The first question on the menu is:
What is the best health- and diet-boosting canned fish - Tuna in Oil or Tuna in
(per 1 cup serving)
in Olive Oil
|Omega 3 (g)
|Vitamins|| || || || |
|Minerals|| || || || |
So, if you
are ready to give your body a healthy boost of nourishing gifts from the sea,
get your knowledge ready to explore the 'Canned Food' isle of the supermarket.
After all, sometimes we all need a 'food break', and easy grabs, such as canned
tuna, become handy.