Anyone else worried?

[r0dxx]

Until tonight, for the past year I've been having 2 cans of chunk light tuna a day. Once in a while I'd have 1 but mostly 2 sometimes on a rare occasion 3.

I think I'm going to start having 1-2 cans a WEEK. I've been reading soo many articles stating how bad excessive canned tuna is, so I figure I might as well be on the safe side. Is their anything I should take since I've been having soo much for the past year? I'm going to have to reconstruct my diet, with more chicken breast and egg whites.

Are egg whites ok for a post post work out meal?

 

[Emma-Leigh]

I think I'm going to start having 1-2 cans a WEEK. I've been reading soo many articles stating how bad excessive canned tuna is, so I figure I might as well be on the safe side. Is their anything I should take since I've been having soo much for the past year? I'm going to have to reconstruct my diet, with more chicken breast and egg whites.

Don't worry about it...

There is really no need to be so 'alarmed' about it...

But if you want to stop eating it then go for it... But you really don't have to do a 'flush out' or take anything to 'cleanse' your body....

Are egg whites ok for a post post work out meal?

As a PWO meal they are fine (if cooked and combined with the appropriate carb/fats/fibre).

 

[r0dxx]

how much do u have a day? should i keep 1/can a day?

 

[Emma-Leigh]

how much do u have a day? should i keep 1/can a day?

How much I have is not going to be relavant to you. I am a small female eating a different brand of tuna in Australia..

But I am of the opinion that 1 can a day will be fine...

 

[Skate67]

I went out to a nice restaurant today with my family and the salmon was on special. My dad asked the waitress if the salmon was wild or farmed. I asked him why he wanted to know. Hes said, "because ive read that the farmed salmon is kept in areas where the chemicals from the ground leech into their water supply, which is small and concentrated as opposed to the wild ones in the entire ocean". Made sense to me. Hard to tell if it was just another one of those "<insert food here> gives you cancer because <insert far fetched reason here>" things. When the waitress came back with the answer, it was indeed farmed. Him and I both ended up getting the salmon meal anyway .

 

[boilermaker]

On this topic there are some things to keep in mind. Living in Michigan, we have this topic come up all the time regarding fish from the Great Lakes.

First, the major concern is with metals and chemicals that are found in the fish. These chemicals accumulate over time and the highest concentrations are always found in the organs and fat of the fish. Most of the testing done is on the ENTIRE fish, not the filet or loin.

Second, since these toxins occur over time, the worst fish are predatory fish that are old. Salmon are predatory, but live a short life cycle. A wild, mature chinook salmon in the great lakes has a lifespan of 4 years. There are varieties of salmon on the west coast that live for 7 years. By contrast, a lake trout, etc. reach maturity very slowly and may be 20+ years old when processed. Yellowfin Tuna grow very rapidly and 75% of the catch is estimated to be 4 years old or less. Farm raised Atlantic Salmon are processed at 14 to 20 months old.

Third, canned tuna is processed from younger fish because the larger fish have a greater market value as steaks or loins. This is because the flesh contains more fat and is a deeper red color with better texture.

Personally, I don't worry about it. I think the methods of testing the whole fish are misleading. You can make statistics speak to whatever cause you are promoting. In my opinion, this is a good example of this. Few people eat fish innards. Trim the fat, skin and belly section off the filets or steaks you buy and you've eliminated most of the toxins in the fish. In my opinion the benefits far outweigh the risks.

 

[bigss75]

I went out to a nice restaurant today with my family and the salmon was on special. My dad asked the waitress if the salmon was wild or farmed. I asked him why he wanted to know. Hes said, "because ive read that the farmed salmon is kept in areas where the chemicals from the ground leech into their water supply, which is small and concentrated as opposed to the wild ones in the entire ocean". Made sense to me. Hard to tell if it was just another one of those "<insert food here> gives you cancer because <insert far fetched reason here>" things. When the waitress came back with the answer, it was indeed farmed. Him and I both ended up getting the salmon meal anyway .

The main difference between wild or farmed is that the wild has higher omega-3 to omega-6. And wild costs alot more

 

[dougnukem]

On this topic there are some things to keep in mind. Living in Michigan, we have this topic come up all the time regarding fish from the Great Lakes.

First, the major concern is with metals and chemicals that are found in the fish. These chemicals accumulate over time and the highest concentrations are always found in the organs and fat of the fish. Most of the testing done is on the ENTIRE fish, not the filet or loin.

Second, since these toxins occur over time, the worst fish are predatory fish that are old. Salmon are predatory, but live a short life cycle. A wild, mature chinook salmon in the great lakes has a lifespan of 4 years. There are varieties of salmon on the west coast that live for 7 years. By contrast, a lake trout, etc. reach maturity very slowly and may be 20+ years old when processed. Yellowfin Tuna grow very rapidly and 75% of the catch is estimated to be 4 years old or less. Farm raised Atlantic Salmon are processed at 14 to 20 months old.

Third, canned tuna is processed from younger fish because the larger fish have a greater market value as steaks or loins. This is because the flesh contains more fat and is a deeper red color with better texture.

Personally, I don't worry about it. I think the methods of testing the whole fish are misleading. You can make statistics speak to whatever cause you are promoting. In my opinion, this is a good example of this. Few people eat fish innards. Trim the fat, skin and belly section off the filets or steaks you buy and you've eliminated most of the toxins in the fish. In my opinion the benefits far outweigh the risks.

Ah, that is why I miss Alaska sooo much. Freshly caught salmon in Alaska is THE BEST you'll ever have. Man, I have to get stationed back up there again. MMmmmm salmon....and halibut....

 

[myCATpowerlifts]

On this topic there are some things to keep in mind. Living in Michigan, we have this topic come up all the time regarding fish from the Great Lakes.

First, the major concern is with metals and chemicals that are found in the fish. These chemicals accumulate over time and the highest concentrations are always found in the organs and fat of the fish. Most of the testing done is on the ENTIRE fish, not the filet or loin.

Second, since these toxins occur over time, the worst fish are predatory fish that are old. Salmon are predatory, but live a short life cycle. A wild, mature chinook salmon in the great lakes has a lifespan of 4 years. There are varieties of salmon on the west coast that live for 7 years. By contrast, a lake trout, etc. reach maturity very slowly and may be 20+ years old when processed. Yellowfin Tuna grow very rapidly and 75% of the catch is estimated to be 4 years old or less. Farm raised Atlantic Salmon are processed at 14 to 20 months old.

Third, canned tuna is processed from younger fish because the larger fish have a greater market value as steaks or loins. This is because the flesh contains more fat and is a deeper red color with better texture.

Personally, I don't worry about it. I think the methods of testing the whole fish are misleading. You can make statistics speak to whatever cause you are promoting. In my opinion, this is a good example of this. Few people eat fish innards. Trim the fat, skin and belly section off the filets or steaks you buy and you've eliminated most of the toxins in the fish. In my opinion the benefits far outweigh the risks.

Thanks for the informative post. I can rest a little easier.

 

[Seanp156]

Resurrecting an old thread here... So, would it be fine for me to have 2-3 cans of canned tuna and or salmon per day? It'd most likely be 2 cans salmon per day, and 1 tuna... I already have steak & chicken, which I don't want to eat more than once per day each since it takes time to cook each week, and can get expensive... I'd like to cut down on protein shakes and use tuna & salmon instead... Eating that much canned food won't be a problem will it?

 

[motionman04]

I thought albacore is the stuff to watch out for with mercury content, they say u can have more of light tuna per week.

 

[BigDyl]

Resurrecting an old thread here... So, would it be fine for me to have 2-3 cans of canned tuna and or salmon per day? It'd most likely be 2 cans salmon per day, and 1 tuna... I already have steak & chicken, which I don't want to eat more than once per day each since it takes time to cook each week, and can get expensive... I'd like to cut down on protein shakes and use tuna & salmon instead... Eating that much canned food won't be a problem will it?

I think the difference is ALBACORE has like 6 times as much mercury.

So stick to CHUNK LITE, and you should be fine.


Unless you're a pregnant woman. Then I dont know...

 

[Seanp156]

Unless you're a pregnant woman. Then I dont know...

Looks like I better steer clear then.