Could the canning process of fish produce harmful substances, such as oxidized cholesterol and/or rancid PUFA's. I have looked all over the net but I can't find a clear answer on this, just speculation. I have also failed to find any major 'paleo' figure blog about this. Any ideas? I really don't want to stop consuming sardines because they are such a great source of calcium.
No announcement yet.
Are we overlooking the cons of canned fish?