 |
|
Reply
| |
I have heard many "experts" advise people to eat salmon, which I advise against, because there are safer and more effective ways of dealing with the arachidonic aci overload syndrome (and omega 3 supplementation only seems to have a temporary effect anyway). Below is a report of a study that discovered just how dangerous salmon might be, with the cooking method playing a significant role in at least some aspects of it:
Title: Cooking method affects lipid quality of farmed salmon.
QUOTE: Although pan-frying is a quick and easy way to prepare palatable foods, popular with consumers, it is also associated with undesirable changes in the frying medium and in the fried products.
Therefore, a team from the Institute of Nutritional Sciences at the University of Vienna in Austria investigated how different cooking methods affected the composition of farmed salmon fillets.
Consumers are being encouraged to eat more oily fish like salmon because they are excellent sources of the polyunsaturated fatty acids, eicosapentaenoic (EPA) and docosahexaenoic acids (DHA).
However, being unsaturated makes them susceptible to oxidation so Al-Saghir et al. measured the degree of lipid oxidation and the formation of cholesterol oxidation products (COP) in salmon fillets which had been steamed, or pan-fried with olive oil, without olive oil, with corn oil and with partially hydrogenated vegetable oil.
The salmon samples were fried for 6 minutes with or without the oils (3 minutes each side) or steamed for 12 minutes. Only very small changes were observed in primary and secondary oxidation products after cooking, and tocopherol levels also remained stable.
There were significant increases in the cholesterol oxidation products in the fat extracted from the salmon after the various cooking procedures, with steaming leading to the greatest increase (mainly because it was cooked for longer).
The sum of cholesterol oxidation products increased after the heating processes from 0.9 microg/g in the raw sample to 6.0, 4.0, 4.4, 3.3, and 9.9 microg/g extracted fat in pan-fried without oil, with olive oil, corn oil, partially hydrogenated plant oil, and steamed, respectively.
None of the cooking methods affected the levels of EPA and DHA in the salmon, and the type of cooking oil also had little influence on the outcome. UNQUOTE.
Source: http://www.thefactsaboutfitness.com/news/fish-cook.htm |
|
 First
Previous
2-4 of 4
Next
Last
|
|
Reply
| |
In the context of oxidized cholesterol, the following abstract is worthy of consideration:
Nat Clin Pract Endocrinol Metab. 2006 Sep;2(9):504-11.
Mechanisms of Disease: proatherogenic HDL--an evolving field.
Navab M, Anantharamaiah GM, Reddy ST, Van Lenten
It is well known that, in large populations, HDL-cholesterol levels are inversely related to the risk of atherosclerotic clinical events; however, in an individual, the predictive value of an HDL-cholesterol level is far from perfect. As a result, other HDL-associated factors have been investigated, including the quality and function of HDL in contradistinction to the level of HDL-cholesterol. Regarding their quality, HDL particles are highly heterogeneous and contain varying levels of antioxidants or pro-oxidants, which results in variation in HDL function. It has been postulated that HDL functions to promote reverse cholesterol transport. Recent studies support this role for HDL but also indicate that HDL is a modulator of systemic inflammation. In the absence of inflammation, HDL has a complement of antioxidant enzymes that work to maintain an anti-inflammatory state. In the presence of systemic inflammation, these antioxidant enzymes can be inactivated and HDL can accumulate oxidized lipids and proteins that make it proinflammatory. Under these conditions the main protein of HDL, apolipoprotein A-I, can be modified by reactive oxygen species. This modification impairs the ability of HDL to promote cholesterol efflux by the ATP-binding cassette transporter A-1 pathway. Animal studies and small-scale human studies suggest that measures of the quality and novel functions of HDL might provide an improved means of identifying subjects at increased risk for atherosclerotic events, compared with the current practice of only measuring HDL-cholesterol levels. The quality and function of HDL are also attractive targets for emerging therapies.
|
|
Reply
| |
Hans- I would like to point out that the salmon were 'farm raised', which indicates they were fed only grains. Wild salmon may have a different content-I know you can tell a difference in the color of the fish in the meat case at the grocery- |
|
Reply
| |
| I don't know if that affects their cholesterol content though - there shouldn't be a huge difference. And keep in mind that if they have more omega 3 PUFAs in them, that may make the situation worse with the wild slamon. I know some people insist on eating things like salmon, and if that was all I had to eat for a while, I would do what Enig and Fallon say in their book, "Nourishing Traditions," that is to freeze the meat for at least two weeks, then eat it raw. I would also consider putting it in an antioxidant-rich sauce on medium temperature until it got hot, but again, only after freezing it for 2+ weeks and not cooking it before putting it into the sauce. |
|
|
First
Previous
2-4 of 4
Next
Last
|
|
Free Forum Hosting
Important Announcement
Return to Nutrition