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Author: Subject: Disappearing omega-3's
itsafineday
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[*] posted on 9-12-2019 at 04:21
Disappearing omega-3's


So I've been eating salmon packets for lunch for a couple years. I just picked up another batch and the package is very different. The nutritional information is dramatically different considering it is supposedly the same product.

I contacted the company to find out what the omega-3 levels were in the new product and apparently they are half of what they were . The previous 5 oz package contained 1000 mg dha/epa and 2.5 grams polyunsaturated fatty acid while the new package no longer lists poly unsaturated fatty acids but the company stated via telephone that omega 3 levels are now 500 mg per 5 oz serving.

I believe this is food chemistry being used to raid our food supply of it's basic nutrition and am very sad to see this kind of behavior . As I've been seeking out an alternative source it seems all the processed salmon is surprisingly low in epa/dha. I also found what appears to be similar tinkering with cooked shrimp. This after just a few hours of looking for an alternative food source of epa/dha.

I would really like to hear about any other products that are having the basic goodness removed for profits sake.




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j_sum1
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[*] posted on 9-12-2019 at 04:30


The difference in processing may be as little as the butchering technique: less meat from close to the skin. This might be an attempt to meet the wants of the market or because it s more profitable if the byproducts command a higher price.

Pure speculation of course. Food tampering never surprises me but it is not always sinister.
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Morgan
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[*] posted on 9-12-2019 at 07:02


Skip to about the 21 minute mark and watch for a few minutes. The sand eels fish food was an interesting topic.

Filet Oh Fish
https://www.youtube.com/watch?v=MgrFXN4d1Jc

[Edited on 9-12-2019 by Morgan]
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mayko
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[*] posted on 9-12-2019 at 17:35


Quote: Originally posted by j_sum1  
Food tampering never surprises me but it is not always sinister.


The biology department does an annual study of seafood mislabeling with undergrad research students... the sheer scale of what they uncover is :o

Quote:

We used standard DNA barcoding procedures to determine the species identity of 106 shrimp sold by 60 vendors across North Carolina as “local” shrimp. Thirty-four percent of the purchased shrimp was mislabeled, and surprisingly the percentage did not differ significantly between coastal and inland counties. Roughly one third of product incorrectly marketed as “local” was in fact whiteleg shrimp: an imported, and very likely farmed, species from the eastern Pacific (and not found in North Carolina waters).


https://www.biorxiv.org/content/10.1101/734376v2.full





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clearly_not_atara
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[*] posted on 9-12-2019 at 18:53


Farmed salmon often have less omega-3 than wild salmon due to different diets. If they changed the source of the salmon it's possible the new fish have less omega-3 in their diet.

Generally, green parts of plants and algae, like grass and kelp, but also e.g. broccoli, contain more omega-3 than omega-6. Brown, white and colored parts (seeds, fruits, roots) contain more omega-6 than omega-3. We feed seeds to livestock because they're denser and so cheaper to harvest and store, but wild animals eat more foliage and get more omega-3.

Expanded awareness of the role of omega-3 in human health may, hopefully, lead to large-scale changes in livestock feed that ensure all animal products have appropriate levels of omega-3. Which is how it used to be in preindustrial times.




[Edited on 04-20-1969 by clearly_not_atara]
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itsafineday
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[*] posted on 11-12-2019 at 14:18


Yikes!!! You guys have scared the shit out of me.



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