Posted: 10/24/2013 7:37:22 AM EDT
| Is it better canned in oil or water? Which do you prefer? |
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Apparently, you get more of the omega-3 Polyunsaturated fatty acids (PUFA) in water-packed canned tuna since oil will leech them out of the tuna and they will be lost when you drain the tuna. As you know, omega-3 PUFA (EPA and DHA) eventually allow you to produce resolvins and protectins, which help control inflammation (a good thing). So, somewhat counterintuitively, it is probably healthier to use tuna packed in water since your body can use resolvins and protectins to reduce chronic inflammation (and this will benefit you with respect to neural, cardiovascular, joint, and periodontal (?) health).
According to the article below, you get 500 mg of omega-3 PUFA from a can of tuna packed in water, and 300 mg from a can of tuna packed in oil. But, if you take fish oil supplements, that difference is probably insignificant. Then it's just a matter of preference. I've been using canned tuna in water for over 40 ears, so that's my prefernce. http://whfoods.org/genpage.php?tname=george&dbid=97 |
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Quoted:
Raw. In sushi. Posted Via AR15.Com Mobile This. Or better yet, sashimi. For canned, the only decent application is in tuna salad, with lots of celery, claussen pickles, onions and mayo. For that purpose and that purpose alone, water is better, cause the fat comes from the mayo. Remaining uses of tuna in cans are all as bait for some other creature. Since oil carries the stink, that's better. ETA: the proper preparation of the glorious creature known as the tuna fish: 
Canned tuna in its proper place: 
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| Olive oil with roasted garlic: http://www.starkist.com/product/starkist-selects-yellowfin-marinated-tuna-roasted-garlic |