Omega 3 and diabetes


and many mental disorders are all related

to excessive omega-6 oil consumption.

Omega-6 foods are bountiful to the point

of excess. The problem lies in the food

politics of the 1970s, when corn became

heavily subsidized in the US to make all

basic foods cheap. That economic goal

has been accomplished, but the balance

between omega-6 and 3 got lost in the


Not just fish

Corn oil is in everything: cheap, farmraised fish,

even farm-raised salmon, may

be fed corn. Fish doesn't magically make

omega-3; the animal gets it from an it's

algae diet. Farmed animals, whether a

fish, a chicken or a cow, when raised on

corn and corn oil are just that: omega-6.

Good examples of oily fish include

small fish like sardines, herring and

anchovies, as well as salmon, trout, tuna

and mackerel (whitefish, contain oil only in

the liver, therefore have much less overall

than oily fish).

Smoked fish is great as it keeps for

a long time. Fresh fish can be frozen for

use later. But tinned fish has a role too.

However, it's all about how it's packed as

part of the process can involve pressing

out the natural oils, then storing it in oils

full of omega 6 and not omega 3s, which

means that your 3s are still being pushed

out of your diet. So pick your tinned fish

carefully. Other than that, it may come as

a surprise what you can do with it beyond

making tuna sarnies for lunch.



The Guardian


Bart van Olphen's recipes, in his book Cooking w

canned fish and fresh produce. Thanks to him for


Van Ophen says, "Tinned fish is very

versatile, especially when you're aware

of this rule of thumb: fish in water is best

used in cold dishes and fish in oil can be

used in both hot and cold dishes. This is

because fish in water is drier than fish in

oil and heat will further dry the fish. Lean

fish, like tuna in water, go well with fatty

products like mayonnaise and cheese.

However, don't be restricted by these

rules. If you let your imagination run wild,

you'll create delicious recipes of your

own, especially if you use seasonings

like lemon, tomato and black and white

pepper, which can really lift tinned fish."

He is aware, though, that "the quality

of the oil used with tinned fish can vary

wildly. If you have a good product and the

oil smells and tastes good, you can use

that oil from the tin in your dishes. If not,

just drain the oil and use your own."

Many smaller, often family run,

businesses in areas of Europe such as

Brittany, the Spanish Basque Country,

northern Portugal, Denmark and northern

Germany tin fish in high-quality oil or

carefully selected sauces. It is definitely

worth reading the label first before making

a decision on which tinned fish to buy.

Van Olphen started up his own company

- Fish Tales - to bring sustainable fish

to retailers, restaurants and other food

industries. It offers tinned fish, smoked

or fresh, caught by environmentally

responsible fishermen. Every product and

fisherman has a story, whether it's Ali's

tuna, or Mariano's anchovy fillets - who

view the seas and oceans as a source of

life. Book £12.99 from Pavillion books.


  1. Page 0001
  2. Page 0002
  3. Desang diabetes magazine
  4. Page 0004
  5. Page 0005
  6. Page 0006
  7. Page 0007
  8. insulin smart sponge
  9. insulin smart patch
  10. diabetes health apps and managers
  11. Page 0011
  12. diabetes health apps and managers
  13. diabetes health apps and managers
  14. Which blood test meter is right for you?
  15. Desang diabetes kitbags
  16. omega 3 and diabetes
  17. eat more mackerel
  18. omega 3 and diabetes
  19. Dexcom continuous blood glucose monitoring
  20. Omega 3 and diabetes
  21. Omega 3 oils and diabetes
  22. bart van olphen, cooking with tinned fish
  23. Accu-Chek Insight insulin pump
  24. Living with diabetes, carb counting, diabetes kit, desang magazine

Related Issues