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Date: | Thu, 24 Feb 2000 16:57:05 -0400 |
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From: Justin Hasselman said:
To save money, I buy the canned salmon at the store. The ingredients are
salmon and salt (lots of salt, I can taste it). Should I be concerned about
parasites and bacteria with canned salmon? Because I am, I cook the salmon
in a skillet until it is well done. Does this destroy the EPA and DHA?
Does heating Salmon oil turn a 'healing' fat into a 'killing' fat?
Canned salmon is already cooked, so I would not cook it again. Parasites
shoudl not be a problem because the fish is cooked. Btw: Canned fish often
looks like a bargainm, but as I figured it out, canned tuna (from a health
food store, which is free of MSG, hydrolyzed veg. protein, and broth which
can contain MSG) can cost about $4 per pound. A 6-oz. can of tuna in water,
yields only about 4+ ounces of drained fish. So it turns out to be fairly
expensive. You may be able to find fresh salmon at close to that price in a
supermarket. Just an idea!
Rachel
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