 |
 | Home | Contact Us | FAQ | Search & Site Map | Link to Us |
 | Sign In | Join | Other 45 Sites in Network |
Medical Forum / General / Nutrition / March 2005Oxidation in steamed salmon
As one who enjoys eating steamed salmon several times a week--I am concerned about possible oxidation incurred by the cooking process. Especially so after reading this article: http://www.thefactsaboutfitness.com/news/fish-cook.htm Does this article appear to be accurate & does steaming salmon indeed result in overmuch oxidation? If so--what would be the optimal method of preparing fatty fish? Thank You, Dean Travers Dean_Travers@yahoo.com Steaming would be near perfect way to cook the fish. I'd worry more about long term storage of the fish in the freezer. The optimal way to cook the fish is steaming. > As one who enjoys eating steamed salmon several times a week--I am > concerned about possible oxidation incurred by the cooking process. [quoted text clipped - 10 lines] > > Dean_Travers@yahoo.com This is an experiment which could be easily repeated, and there is no reason to suspect it to be inaccuate - it's a simple setup. I don't know how the other responder could say that steaming is the best after reading this study. Considering that only oxidized cholesterol "causes" heart disease (it's a bit more complicated, involving the biochemically unstable molecule arachidonic acid), how could anyone who values his/her health steam salmon after reading this paper? Why not boil it - that's probably best, as oxidation requires exposure to air? Once you boil it, you can put it in a saucepan with butter, etc., and just get it to a warm temperature. Another thing is that fatty acids and cholesterol can and does occur inside the body (lipid peroxidation), so you should eat foods high in antioxdiants when you eat salmon, however you prepare it. Blueberries, red wine, white or green tea, broccoli florets, etc. are good (don't eat broccoli raw, though), > This is an experiment which could be easily repeated, and there is no > reason to suspect it to be inaccuate - it's a simple setup. I don't [quoted text clipped - 11 lines] > green tea, broccoli florets, etc. are good (don't eat broccoli raw, > though), Thanks to all for the quick responses. To address your post--if I choose to boil the salmon (or shrimp or chicken for that matter) would it be advisable to drink the remaining water to ensure that any water-soluble protein is not wasted? Thanks again--Dean Travers Dean_Travers@yahoo.com > This is an experiment which could be easily repeated, and there is no > reason to suspect it to be inaccuate - it's a simple setup. I don't [quoted text clipped - 11 lines] > green tea, broccoli florets, etc. are good (don't eat broccoli raw, > though), Sorry. I responded without checking the link. Now that I looked I agree you have a point. Still I doubt fish fried in an omega 6 rich oil or in trans fats is going to be as helpful healthwise. And I won't be so sure that even boiling prevents the formation of oxysterols as they didn't test that cooking method. > As one who enjoys eating steamed salmon several times a week--I am > concerned about possible oxidation incurred by the cooking process. [quoted text clipped - 10 lines] > > Dean_Travers@yahoo.com Dean This answer to your question from an anonymous, semi-retired usenet poster. Zee ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ The article is, indeed, accurate except for a salient subject omitted. How much is enough - is the question. Of course there's oxidation; so what? Min-max levels are variable to the extent of who's saying what. In any event, there's bright hope for the terrified and succor for the paranoiac. As usual in the case of such academic studies, the conclusion is that more study is necessary (and we'll be looking for funding soon...) and look at the list at the end of people who agree with us. Um, I mean the bibliography. "ABSTRACT "Cholesterol is a molecule with a double bond in its structure and is therefore susceptible to oxidation leading to the formation of oxysterols. These oxidation products are found in many commonly-consumed foods and are formed during their manufacture and/or processing. Concern about oxysterols consumption arises from the potential cytotoxic, mutagenic, atherogenic, and possibly carcinogenic effects of some oxysterols. Eggs and egg-derived products are the main dietary sources of oxysterols. Thermally-processed milk and milk-derived products are another source of oxysterols in our diet. Foods fried in vegetable/animal oil, such as meats and French-fried potatoes, are major sources of oxysterols in the Western diet. Efforts to prevent or to reduce cholesterol oxidation are directed to the use of antioxidants of either synthetic or natural origin. Antioxidants are not only able to inhibit triglyceride oxidation, some of them can also inhibit cholesterol oxidation. Among synthetic antioxidants 2, 6-di-tertiarybutyl-4-methylphenol (BHT), and tertiary butylhydroquinone (TBHQ) can efficiently inhibit the thermal-induced oxidation of cholesterol. Some natural antioxidants, such as alpha- and gamma-tocopherol, rosemary oleoresin extract, and the flavonoid quercetin, show strong inhibitory action against cholesterol oxidation." <http://www.scielo.cl/scielo.php?pid=S0716-97602003000300002&script=sci_arttext> Happy fish... Oh, and skip the fries. And eggs. And pasteurized milk. And anything with nonfat dried milk which would, of course, include milk chocolate. And keep those preservatives (BHA, BHT, TBHQ and the like and don't forget vitamin E...) coming in. This week, they're good for us. I think the motto for fish eaters should be "Sushi for all, damn the parasites." Pastorio The point is that you don't have to do this (steam things). There are places where you can't get unpasteurized dairy, and Mary Enig, a fatty acid expert, thinks that homogenization is a lot worse. Just like you saw in that experiment, the numbers need to be presented. The raw salmon had quite a bit of oxidation compared to something with almost none, so it would be best to have a chart to see foods compared to each other. People don't realize how simple and inexpensive experiments that could save a ton of lives potentially just haven't been done. To answer your question, I can't see how the water would contain more than trace amounts of protein, so I wouldn't worry about it, though I doubt it would cause major problems if you like it for whatever reason. :: The article is, indeed, accurate except for a :: salient subject omitted. [quoted text clipped - 11 lines] :: their manufacture and/or :: processing. [...] Thanks for a good posting.  SignatureJuhana About the raw fish: without enough stomach acid, you're asking for stomach cancer. Take a look at the WHO statistics for stomach cancer. Japan is in the lead and has been for decades. As you get older, you make less stomach acid, which explains why stomach cancer used to be a major killer in the USA and other Western nations, but is not any longer. Now the food is too processed in many ways, but Japan still has high cancer rates. I'd be more inclined to get good quality meat (low in unsaturated fatty acids, which cause oxidation inside your body), freeze it for two weeks, then eat it raw or boiled for a short period of time (until it gets to the point where you think it would taste best for you). Bringing rats into your house because you saw a cockroach in the hope that the rats will eat them is not a good idea. > About the raw fish: without enough stomach acid, you're asking for > stomach cancer. Take a look at the WHO statistics for stomach > cancer. Japan is in the lead and has been for decades. And the correlation with raw fish is demonstrated where...? Could it not as effectively be attributed to sake or soy sauce? Or steamed rice? Or smoking. Or karaoke? Or bad, imitation Scotch whisky? > As you get older, you make less stomach acid, which explains why > stomach cancer used to be a major killer in the USA and other > Western nations, but is not any longer. Um, we're living longer. Wouldn't that imply a greater and growing risk and a greater incidence? > Now the food is too processed in many ways, but Japan still has > high cancer rates. Attributable to what? And why would "too processed" be linked here, undefined and with the bad parts unenumerated? And why would there be the implication that "too processed" might be a factor in reduced but still high rates? > I'd be more inclined to get good quality meat (low in unsaturated > fatty acids, which cause oxidation inside your body) Quality in beef as defined by the government and meat producers is predicated on, among other things, fat. Prime grade meat will have more internal fat then lower grades. Better flavor results from that. This "good quality meat" reference above means fat-free meats which taste like sawdust and cook poorly. > freeze it for two weeks, then eat it raw or boiled for a short > period of time (until it gets to the point where you think it would > taste best for you). Boiled beef doesn't have much flavor. I think this teapot has had enough tempests. Living in mortal terror of the table is a silly, profitless way to go through life. The plain fact is that we've evolved for the past thousand millennia cooking our foods and it's a balancing act. A tradeoff. The benefits include greater digestibility, ease of chewing, reduction of some toxins, and more flavorful results. The tradeoffs would include those carcinogens and other compounds formed by so doing. But we've reached a point where everything is the latest crisis, and it demands funded study NOW! Upon funded study. Upon funded study. What happened with those Swedish deadly fried foods. Remember that? Acrilamides? How about Alar? And cholesterol in shrimp? Along with cold fusion. And things ad infinitum that were going to be the destruction of the whole human race. All this belief instead of reason and a sense of proportion is a bit much. > Bringing rats into your house because you saw a cockroach in the > hope that the rats will eat them is not a good idea. Oh, why not...? No, seriously... Pastorio |
Reply to this Message |
 Sign In
 Join
 My Latest Posts My Monitored Threads My Blog My Photo Gallery My Profile My Homepage Start New Thread Enable EMail Alerts Rate this Thread
|
©2008 Advenet LLC Privacy Policy - Terms of Use
This website includes both content owned or controlled by Advenet as well as content owned or controlled by third parties.