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  #16   ^
Old Mon, Jan-01-18, 17:14
nawchem's Avatar
nawchem nawchem is offline
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Posts: 8,701
 
Plan: No gluten, CAD
Stats: 196.0/158.5/149.0 Female 62
BF:36/29.0/27.3
Progress: 80%
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I have to read the ingredients because sometimes they add gluten.
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  #17   ^
Old Tue, Jan-02-18, 03:31
zoogirl's Avatar
zoogirl zoogirl is offline
Senior Member
Posts: 1,910
 
Plan: atkins 20
Stats: 127.6/111/110 Female 5' 2"
BF:
Progress: 94%
Location: Canada
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OMG, I will have to take a closer look at the tuna can, I eat tuna about 3x a week, also canned salmon. I don't think I have ever noticed that warning, is it just in the USA or does Canada have the same warning?
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  #18   ^
Old Tue, Jan-02-18, 08:38
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calico32 calico32 is offline
Senior Member
Posts: 270
 
Plan: Keto
Stats: 284.6/239.0/175 Female 5 foot 4 inches
BF:
Progress: 42%
Location: Virginia
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I just went to check out my tuna stash. Tuna, water, veg broth (all with soy) and salt. 3 different brands.

WHY ARE YOU PUTTING BROTH IN MY TUNA???
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  #19   ^
Old Tue, Jan-02-18, 11:01
zoogirl's Avatar
zoogirl zoogirl is offline
Senior Member
Posts: 1,910
 
Plan: atkins 20
Stats: 127.6/111/110 Female 5' 2"
BF:
Progress: 94%
Location: Canada
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Here is what my tuna says..

Ingredients: skipjack tuna, water, salt

My salmon says: wild sockeye salmon, salt
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  #20   ^
Old Tue, Jan-02-18, 11:33
Bonnie OFS Bonnie OFS is offline
Senior Member
Posts: 2,573
 
Plan: Dr. Bernstein
Stats: 188/150/135 Female 5 ft 4 inches
BF:
Progress: 72%
Location: NE WA
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Just checked the instructions for home canning. One book says all fish except tuna can be raw packed, so no water is needed. Nor is salt - it's optional. Tuna is usually cooked first (why, I don't know - according to one source it can be canned raw, but they give instructions only for cooked), so it is packed with liquid - water or oil. Again, salt is optional. In the canning class I took years ago, we canned tuna raw.

Don't understand why commercially canned tuna has broth (tho it says water on the front of the label). Maybe they use poor-quality tuna?
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  #21   ^
Old Tue, Jan-02-18, 12:08
Meme#1's Avatar
Meme#1 Meme#1 is offline
Senior Member
Posts: 12,456
 
Plan: Atkins DANDR
Stats: 210/194/160 Female 5'4"
BF:
Progress: 32%
Location: Texas
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I always worry about contamination of toxic substances in foods from some countries. Some of my Tuna says it's from Thailand but Starkist has no disclosure with country of origin.
Remember the nuclear meltdown in Japan? They say the contamination is much more worse than they let anyone know.
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  #22   ^
Old Tue, Jan-02-18, 13:24
nawchem's Avatar
nawchem nawchem is offline
Registered Member
Posts: 8,701
 
Plan: No gluten, CAD
Stats: 196.0/158.5/149.0 Female 62
BF:36/29.0/27.3
Progress: 80%
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zoogirl the prop 65 is just calif, it has its own EPA that's much tighter than US.

I was thinking maybe they water it down so its less tuna per oz. Or it keeps it more moist.
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  #23   ^
Old Tue, Jan-02-18, 16:10
Verbena Verbena is offline
Senior Member
Posts: 1,056
 
Plan: My own
Stats: 186/155/150 Female 5'4"
BF:
Progress: 86%
Location: SW PNW
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Several years ago I drove to the coast (hour and a half) and bought a large hunk of tuna "right off the boat" to bring home to can. Looked in my canning books and, like Bonnie said, it was recommended to pack it in water, though I don't remember the pre-cooking bit. The fellow I bought it from told me his wife canned it without pre-cooking & without additional water, so I followed his advice (first time canning fish). Worked beautifully; the fish produced it's own little bit of broth in the canning process; tastes good, stayed moist. Only "problem" - I way overestimated how much tuna this family of two might use, and still have quite a lot left LOL
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  #24   ^
Old Tue, Jan-02-18, 21:04
nawchem's Avatar
nawchem nawchem is offline
Registered Member
Posts: 8,701
 
Plan: No gluten, CAD
Stats: 196.0/158.5/149.0 Female 62
BF:36/29.0/27.3
Progress: 80%
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LOL! I can imagine -with I could help you out with that.
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  #25   ^
Old Wed, Jan-03-18, 03:27
zoogirl's Avatar
zoogirl zoogirl is offline
Senior Member
Posts: 1,910
 
Plan: atkins 20
Stats: 127.6/111/110 Female 5' 2"
BF:
Progress: 94%
Location: Canada
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Years ago my Mom and I took a trip to the West coast of Canada, her brother lived out there, his step son was a commercial fisherman, so we went out on his boat and caught fresh salmon we canned some and froze some and smoked some to bring home, it was awesome. Unfortunately I don't remember the canning process, likely because Mom and
Aunty did it, not me...lol
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  #26   ^
Old Thu, May-17-18, 12:21
Pashta's Avatar
Pashta Pashta is offline
Registered Member
Posts: 46
 
Plan: Carnivore-ish
Stats: 265/255/190 Female 5'5"
BF:
Progress: 13%
Location: Montana
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Avoid any fish products from the northern Pacific ocean. Remember Fukushima - it covered the entire area and is still leaking today. I only buy fish from the Atlantic ocean, freshwater or the far south Pacific, like New Zealand.

edit:
How am I considered a "new member" when I joined in 2007? LOL Just noticed on my post...
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  #27   ^
Old Thu, May-17-18, 12:46
Ms Arielle's Avatar
Ms Arielle Ms Arielle is online now
Senior Member
Posts: 19,179
 
Plan: atkins, carnivore 2023
Stats: 200/211/163 Female 5'8"
BF:
Progress: -30%
Location: Massachusetts
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Not yet mentioned----
larger fish like tuna are many years old and bio-accumulate oil-soluable toxins. ie Mercury The larger and older the fish , the more contaminates accumulate.

I noticed a recent change in the recommended amounts of fish for children, pregnant women, and others. It is stricter. Fewer servings a week. Particularly big oiy fish.

My stack of tuna just sits there, bought on sale. Used as a quick snack, not part of our regular fare anymore.

I look at labels--where it was caught, and list of ingredients. Usually buy sardines or sprats. SOmetimes wild caught salmon. Rarely any other fish.
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