SuppVersity - Nutrition and Exercise Science for Everyone

The good news is: Frying fish is not as bad as you may have thought it was. The oxylipin content even decreases. I won't tell you something you didn't know already when I quote from the introduction of a recent paper in Food Science and Nutrition  that "[s]tudies show that a decreased risk of cardiovascular disease (CVD) is correlated with a diet high in long-chain (LC) omega-3 (n-3) polyunsaturated fatty acids (PUFA)" (Flaskerud 2017)" and remind you that, outside of supplements, the primary dietary source of LCn-3 PUFA is fatty fish (Mori, 2014). Against that background, it is of paramount (health) importance that you don't damage the precious and oxidative not exactly stable DHA and EPA in your fish during the cooking/frying/baking process. You can learn more about fish & co. at the SuppVersity Fish Oil Makes You Rancid? POPs in Fish Oils are Toxic! All Top-Selling US Fish Oils Rancid Fish Hydrolysate for Fat Loss Steam Fish in ...

Within the fried fish category the study did unfortunately not distinguish between regularly fried (left) and breaded or otherwise crumbed fried fish. While this may be simply because they simply didn't have the data, it clearly reduces the practical value of the study. Sometimes, eating healthy can be more difficult than you'd think. Let's take your two weekly servings of fish as an example. With fish, there are the issues with nasty heavy metals and plastics in wild-caught and the increased omega-6 fatty acids in farmed fish that I've addressed at length in my 2013 and 2014 articles "Making the Right Fish Choices: Fatty Acid Contents of 33 Different Fish Species" ( read it ) and "Farmed vs. Wild-Caught: Pollutants and A Low Omega-3/6 Ratio" ( read it ). Unfortunately, it doesn't stop there. Whether or not you will see the full, if any health benefit you certainly will have heard of, will not just depend on making the right fish , but also...

The effect of microwave steaming, i.e. steaming with the microwave by the means of one of those microwave steaming bags has not been tested in the study at hand, but it should be relatively harmless... assuming your steaming bag is BPA free. I know that people all around the world still argue that microwaving your foods would modify them in ways that render them at least less, if not simply downright un healthy. In reality, however, the safety of microwaving is well established; and there's evidence suggesting that it is rather the way of heating you should prefer than the way to heat you should avoid. With the latest study from the Unidad de Investigación y Desarrollo de Alimentos  the previously discussed and often (falsely) ignored formation of oxysterols, i.e. oxidized cholesterol  that's bad for your metabolic and cardiovascular health microwave (MW) foods or I should say fish just got even more attractive. You can learn more about omega-3 & co at the SuppV...