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I don’t know if anyone reading this will find this useful but I just now discovered canned mackerel in olive oil as a meat source and it is incredible. It almo
by JohnJamesRambo 7y ago
I don’t know if anyone reading this will find this useful but I just now discovered canned mackerel in olive oil as a meat source and it is incredible. It almost feels like taking an antidepressant. Some magic about eating the fish that I have never experienced taking omega-3 pills or fish oil pills. I even started looking better and my brother noticed I looked healthier.
- JamesBarney 7y agoIf you don't get the same effect from salmon it might be because they have a large amount of phosphatidylserine which is a anti-inflammatory/immune suppressant.
- random_comment 7y agoTry adding some chilli sauce. Mixed with the olive oil and fish it's amazing. After experimenting with quite a lot of chilli sauce with mackerel/oil over a period of years, I really recommend "Encona West Indian Hot Pepper Sauce". If the 'sunflower oil' etc versions of the mackerel are available it also mixes extremely well with those and they can be cheaper than the olive oil tins.
- QuantumAphid 7y agoAgree on all counts except the sunflower oil. In general, avoid seed/vegetable oils, especially if they are used in high-heat cooking as in this example. Vegetable/seed oils are not whole foods or naturally stable. They are modern frankenfoods made from leftover agri-waste via industrial chemical processes. Under high heat these oils become highly oxidated and not the kind of stuff you want your body to deal with.
- McWobbleston 7y agoDo you have a source on this? Because this is contrary to what I have learned
- metanoia 7y agoComparison of the oxidative stability of soybean and sunflower oils enriched with herbal plant extracts (Kozowlski, Gruczyńska, Chem Zvesti. 2018; 72(10): 2607–2615.) https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096694/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6096694/
- OJFord 7y agoSunflower oil generally has a higher smoke point than olive oil.
- QuantumAphid 7y agoTrue. I cook with ghee (clarified butter) most of the time. https://en.wikipedia.org/wiki/Template:Smoke_point_of_cooking_oils https://en.wikipedia.org/wiki/Template:Smoke_point_of_cookin...
- x2f10 7y agoHow much do I have to eat? How often? Is there any metal danger ala tuna?
- plorkyeran 7y agoKing Mackerel is on the FDA's do not eat list due to mercury content; Atka and Atlantic are fine.
- x2f10 7y agoHow does a person determine what kind of mackerel it is? For example: https://www.amazon.com/Season-Skinless-Boneless-Fillets-Mackerel/dp/B01N9TADI4 https://www.amazon.com/Season-Skinless-Boneless-Fillets-Mack...
- thrower123 7y agoClose your eyes and pretend it is what it says on the tin. Any kind of processed fish, even if they aren't explicitly adulterating it with something else, is going to have a bunch of other stuff caught up in the nets that winds up in the can.
- QuantumAphid 7y agoThis advice applies to virtually all other foods as well, so...
- QuantumAphid 7y agoCanned mackerel generally has mercury at levels near that of salmon. King Mackerel is known to contain a lot of mercury, but that is a different species of Mackerel which is quite large (in general, larger predatory fish have greater concentrations of mercury). As long as you are eating the tinned Mackerels, the kind which are small like sardines, I don't think you have significant mercury risk. Canned/tinned mackerel and sardines are considered some of the safest and most sustainable fish you can consume. https://www.csu.edu/cerc/researchreports/documents/MercuryFattyAcidsInCannedTunaSalmonMackerel2004.pdf https://www.csu.edu/cerc/researchreports/documents/MercuryFa...
- QuantumAphid 7y agoAgreed. Mackerel is absolutely fantastic. If you enjoy seafood, I definitely wouldn't bother with pills or powders.