Rechinul si alti pesti rapitori
Sunt foarte gustosi iar carnea lor slaba a fost recomandata de multi ani ca o alternativa la carnea grasa de porc.
Lucrurile nu stau insa foarte bine si la capitolul contaminanti. Pestii rapitori, fiind in varful lantului trofic, risca sa acumuleze mai multe toxine decat alte vietuitoare ale acestei planete.
Un motiv de ingrijorare maxima sunt metalele grele. Si daca bolile ficatului, rinichilor, oaselor nu va preocupa… metalele grele(in special mercurul) se pare ca sunt responsabile pentru declansarea timpurie a bolii Alzheimer. Una dintre putinele metode prin care putem scapa de mercurul din sistem este prin suplimentarea cu seleniu. Nucile de brazilia contin cantitati importante din acest mineral.
Atunci cand alegeti pestele pe care sa il mancati, studiati raportul cost/beneficiu. Adica, in medie, cam ce cantitate de chimicale bagi in tine raportat, sa spunem, la cantitatea de acizi grasi omega 3.
Aici, un medalion de rechin, cu legume sote si sos de smantana, usturoi si capere; delicios de altfel.
What About Canned Fish?
an analysis by Ski Chilton
Canned tuna is the second only to shrimp as the most popular type of fish or shellfish in the United States. (The other top species, in descending order of popularity, are salmon, Pollack, catfish, tilapia, crab, cod, clams and flatfish.) Many people also love to eat canned mackerel and salmon. Canned fish has long been considered one of the healthiest food choices. We eat it in sandwiches, on salads and, sometimes, just straight out of the can.
How healthy are canned fish in terms of their contents of long chain omega-3 (such as eicosapentaenoic acid [EPA] and docosahexaenoic acid [DHA]) and long chain omega-6 fatty acids (such as arachidonic acid [AA])? Are there differences between “light” tuna and “white/albacore” tuna? Does it matter if the fish are canned in water or oil? Finally, do some canned fish contain more mercury than others?
To answer these questions, researchers from Purdue University studied 240 store-bought cans of fish. They analyzed four types of canned tuna: light tuna in water, light tuna in oil, white/albacore tuna in water and white/albacore tuna in oil. They also analyzed canned salmon and mackerel.
Their findings were published in late 2004 in The Journal of Food Science. (1) If you’re a fan of light tuna, the results of this study are discouraging. Compared to other types of canned fish, light tuna canned in water or oil contains very little beneficial EPA. In some cases, light tuna canned in water actually contains less EPA than AA, which is the reverse of what you want. Interestingly, light tuna canned in oil contained less AA.
White/albacore tuna canned in water contains significantly more EPA than canned light tuna, up to 10 times as much. And the EPA to AA ratio is much more favorable, about four to one. But white/albacore tuna canned in oil contains as little EPA as most light tuna, with a poor EPA to AA ratio.
The study found that from a fatty acid prospective, canned salmon is more beneficial than any tuna product. It contains up to 29 times as much EPA as canned light tuna and up to five times as much EPA as white/albacore tuna canned in water. The EPA to AA ratio of canned salmon is up to 25 to one. Canned mackerel is almost as beneficial as canned salmon. Although it contains less EPA, the ratio of EPA to AA is about ten to one.
The Purdue University researchers also analyzed the mercury content of canned fish. The good news is that no canned fish exceeded the U.S. Food and Drug Administration’s Action level of 1,000 parts per billion. But there were significant variations between the types of canned fish.
The researchers found that mercury levels in light tuna canned in vegetable oil were three times higher than those found in light tuna canned in water. They also found that light tuna in soy oil contained significantly higher amounts of mercury than light tuna canned in either water or vegetable oil.
White/albacore tuna canned in either water or soy oil had about the same or slightly higher amounts of mercury as light tuna canned vegetable or soy oil.
Compared to all canned tuna products, canned salmon and mackerel water had considerably lower levels of mercury, in some cases up to 17 times lower.
Despite the fact that canned white/albacore tuna contains considerably higher amounts of EPA than other tuna products, the researchers were concerned that its mercury levels were four times higher than those found in light tuna in water, salmon and mackerel.
Thus, canned fish including salmon and mackerel, provides the best of both worlds, low mercury and high EPA content. Consequently, these data suggest that these are the best options for those that frequently consume canned fish, and these canned fish are wonderful sources of EPA plus DHA that can easily be added to our diets. (2)
Literature cited.
1. Shim SM. Mercury and fatty acids in canned tuna, salmon and mackerel. Journal of Food Science 2004 69 (9). Published on Web 10/28/2004.
2. U.S. Department of Health and Human Services and U.S. Environmental Protection Agency. What you need to know about mercury in fish and shellfish: 2004 EPA and FDA advice for: Women who might become pregnant, women who are pregnant, nursing mothers, young children. March 2004.
Am avut mai multe articole pe tema somon vs ton, dar am in pregatire si unul care ne spune ca tonul nu ar fi chiar asa de rau, pentru ca are si seleniu suficient pentru a detoxifia mercurul respectiv.
dar are cam putina EPA/DHA
oricum tonul la conserva este un jeg pe langa tonul proaspat, asa cum si somonul de crescatorie (indiferent in ce forma: in conserva, afumat, proaspat) este o procarie pe langa somnul salbatic
poate n–ar fi rau sa mancam mai mult hering, macrou si sardine
Recomand tot timpul sardinele(si ca sursa de calciu)… dar ma lovesc de priviri suspicioase de fiecare data.
Uleiul de in sau semintele de in rasnite sunt o sursa excelenta de omega-3 si esti sigur ca nu exista pericolul sa aiba metale grele, gen mercur 😉
Uleiul de seminte de in are alt tip de omega 3 decat cei din surse animale(peste) si prin procesul respectiv de presare(chiar daca declarativ e “la rece”) pot apare toxine.
O descoperire recenta:
se iau doua rosii, un morcov, un ardei, un sfert de lamaie, un avocado, si se pun in blender. Se pun 3-4 lingurite de seminte de in, putina sare. Iese o chestie delicoasa, si sanatoasa, sper.
Mersi Cristi, tu mi-ai dat ideea cu legumele. Eu am adaugat semintele.