The Truth About Omega-3 Fatty Acids in Canned Sardines: Explained by Dr. Berg
Omega-3 fatty acids are essential for maintaining good health, especially heart health. They are mainly found in fish, and one of the best sources of omega-3s is canned sardines. In a recent video, Dr. Berg discussed the effects of heat on omega-3s and how canned products can destroy these important fatty acids. However, in a subsequent video, Dr. Berg reveals that his initial claims may have been based on secondhand information and that he decided to test two canned products to evaluate the omega-3 content.
Heat and Omega-3 Fatty Acids
Omega-3 fatty acids are very sensitive to oxygen and heat, which means that exposure to high temperatures can destroy them. When canned products are heated, it can lead to the destruction of omega-3s. Dr. Berg had previously claimed that canned products destroy omega-3s, but he admits that he had not tested this out personally.
Third-Party Lab Testing
Dr. Berg recently decided to test two canned products, a can of sardines and a can of tuna, to evaluate the omega-3 content. He hired a third-party lab to test the samples and was shocked by the results. The sardines had a DHA of 788 milligrams and EPA of 742 milligrams, while the canned tuna had 57 milligrams of DHA and 41 milligrams of EPA. The sardines were 13 times higher in DHA than the tuna, and the EPA was 18 times higher.
Omega-3 Fatty Acids in Canned Sardines and Canned Tuna Samples
The significant amounts of omega-3 fatty acids found in canned sardines and tuna samples suggest that these products may not be heated to the same high temperatures as other canned products like meats. It is possible that the manufacturers use a lower level of heat to preserve the omega-3s. These findings contradict Dr. Berg's initial claims and highlight the importance of testing information before sharing it with others.
Also Read: The Benefits of Sardines: Why Dr. Boz Recommends the Three-Day Sardine Fasting Challenge
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The Bottom Line
Omega-3 fatty acids are essential for good health, and canned sardines are an excellent source of these important fatty acids. While it is true that exposure to heat can destroy omega-3s, it seems that canned sardines and tuna may not be heated to the same high temperatures as other canned products. Therefore, it is important to test information before sharing it with others to ensure that it is accurate and based on scientific evidence. Dr. Berg's recent experience serves as a reminder of the importance of being diligent when it comes to health-related information.