6

votes

Oxidized fats and cholesterol in canned fish?

Answered on August 19, 2014
Created January 16, 2011 at 2:51 AM

Does the canning process disrupt or oxidize the PUFA's and cholesterol in canned fish? Should it be a concern.

8be12378a6d810513f69643e21218998

(153)

on July 04, 2011
at 06:16 PM

This link's down, any other links or comments on the matter?

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3 Answers

1
76f3ead3aa977d876bcf3331d35a36e9

(4620)

on January 16, 2011
at 04:36 AM

Here's a thread on the PaNu forum that discusses the issue:

http://www.paleonu.com/panu-forum/post/886761

8be12378a6d810513f69643e21218998

(153)

on July 04, 2011
at 06:16 PM

This link's down, any other links or comments on the matter?

0
Fd70d71f4f8195c3a098eda4fc817d4f

(8014)

on July 03, 2012
at 02:20 AM

Please check out my response to the thread below -- I asked this question to Robb Wolf and he answered it on one of his podcasts:

Canned salmon & oxidized n-3

0
Ae8946707ddebf0f0bfbcfc63276d823

(9402)

on July 03, 2012
at 01:14 AM

Here is a link to that posting that still works:

http://web.archive.org/web/20100811201049/http://www.paleonu.com/panu-forum/post/886761

Looks like a forum post (not written by KGH).

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