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Date: | Tue, 16 Nov 1999 12:59:09 -0800 |
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As for rancidity, this is not an issue if the
>fish are dried whole, there are plenty of anti-oxidants in the tissues to
protect the
>fats.
I had a question sent the 14 nov about the rancidity that didn't get
answered. I was relating the practice of the natives tribes from the north
west who are making Eulachon oil that is eaten rancid in great quantity ( i
presume, because stored for a year supply)) .
Small fish dried whole don't get rancid as easely but they do with time, and
lot of fish were dried fileted ( salmon etc...) the process of making fish
oil necessarely means rancidity unless rendering it by heat change the
nature of the oil and it don't get rancid (?)
So i am wondering if there is any information that will tend to show that
eating rancid oil is not unhealthy. You are suggesting that antioxydants
present in the whole food , might conteract the damaging effect of rancid
oil.
Where could i find studies showing the damaging effect of rancid oils in
the first place ? Could the results of those studies being questionned
for giving processed foods instead of whole)?
Any ideas about that?
jean-claude
Plus we know that primitive diets have included "rotten" fish, that is
what
>fermented fish sauces are, found in many areas of the world, including
Worcestershire
>sauce. Such sauces are used extensively in Asia.
>
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