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  • Questions about sardines and kelp noodles

    My wife wants to get some kelp noodles for when we make soup - going to try to make my own pho soon! - and I was wondering if anyone out there had a recomendation for a brand I could order off the internet or possible find at a natural foods store.

    My second question is about sardines. I am going to start eating more because they are cheap, transportable nd healthy and is a good way for me to get some extra protein and some good omega fats to since my wife doesn't eat a lot of fish (shes getting better ); is it better to get the ones in olive oil or water? I know that olive is considered healthy but at the same time I dont know if its healthy to eat something that has been completely saturated in it. Additionally can anyone recomend a good way to prepare these guys other than just eat them on salad?

  • #2
    On sardines I keep small cans in my desk at work. The kind in olive oil. Just crack it open and eat em. A good backup food to have handy.

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    • #3
      Make sure it's olive oil they come in. Ours are all canola oil, so we get them in brine instead.
      Disclaimer: I eat 'meat and vegetables' ala Primal, although I don't agree with the carb curve. I like Perfect Health Diet and WAPF Lactofermentation a lot.

      Griff's cholesterol primer
      5,000 Cal Fat <> 5,000 Cal Carbs
      Winterbike: What I eat every day is what other people eat to treat themselves.
      TQP: I find for me that nutrition is much more important than what I do in the gym.
      bloodorchid is always right

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      • #4
        For the kelp noodles I recommend Sea Tangle brand.

        For sardines I like Crown Prince. They have several different ways besides just oil or water of being packed. Check their website. Personally I find water packed ones to be kinda mushy and boring.

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        • #5
          Only problem with kelp in general is that it is SUCH a rich source of iodine that you can overdo it and that's not good. Iodine is a bioaccumulative mineral, meaning that it accumulates and doesn't go away until it is used. Just don't make a daily habit of them and you'll be fine though. Once a week, maybe twice tops, should be fine.
          "The cling and a clang is the metal in my head when I walk. I hear a sort of, this tinging noise - cling clang. The cling clang. So many things happen while walking. The metal in my head clangs and clings as I walk - freaks my balance out. So the natural thought is just clogged up. Totally clogged up. So we need to unplug these dams, and make the the natural flow... It sort of freaks me out. We need to unplug the dams. You cannot stop the natural flow of thought with a cling and a clang..."

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          • #6
            Thanks all, good info!

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            • #7
              Both options are good but the ones in oil taste better.
              I am not a bodybuilding/fat loss/strength training "guru" BUT I achieved a lean state with ease after learning the correct way to train and eat and I want to HELP YOU achieve the same.

              Getting fit is also about managing your mindset:
              http://getfitmindset.com

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              • #8
                Originally posted by Paleobird View Post
                For the kelp noodles I recommend Sea Tangle brand.

                For sardines I like Crown Prince. They have several different ways besides just oil or water of being packed. Check their website. Personally I find water packed ones to be kinda mushy and boring.
                PB, have you eaten Wild Planet sardines? If yes, how do they compare to Crown Prince? CP are so much less expensive than WP but I am reluctant to switch because WP have been so consistently good. Thanks.

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                • #9
                  We've been buying olive oil packed Season brand sardines at the Costco.

                  Last time I bought kelp noodles they were Gold Mine brand, at Amazon. Will have to try Sea Tangle (and I'm overdue to order some, so...)

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                  • #10
                    In oil is always better tasting to me that in water. But in nothing is the best. There are several brands of canned fish that don't add anything.
                    "When the search for truth is confused with political advocacy, the pursuit of knowledge is reduced to the quest for power." - Alston Chase

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                    • #11
                      Originally posted by Artbuc View Post
                      PB, have you eaten Wild Planet sardines? If yes, how do they compare to Crown Prince? CP are so much less expensive than WP but I am reluctant to switch because WP have been so consistently good. Thanks.
                      Never tried the WP brand, sorry.

                      Originally posted by johnmjoy View Post
                      We've been buying olive oil packed Season brand sardines at the Costco.

                      Last time I bought kelp noodles they were Gold Mine brand, at Amazon. Will have to try Sea Tangle (and I'm overdue to order some, so...)
                      I buy mine at a website called Netrition.com. They also have a good selection of things like coconut products, natural gelatin, etc.

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                      • #12
                        I have a (perhaps irrational) fear of soybean-adulterated olive oil, so I buy the sardines in tomato or marinara sauce or the ones in water. I usually eat the water ones with some Tabasco. I get Wild Planet when it's on sale or Season brand which I find to be almost as high quality.
                        The Champagne of Beards

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                        • #13
                          Tip for kelp noodles - if you want them to be soft and pliable like regular noodles add an acid. Don't know what's in pho but if it has any tomato or vinegar that should be fine. If not, I've seen a recommendation to soak them in a water and lemon juice mixture. I do recommend not over-doing the lemon juice though because they tend to absorb flavors.

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                          • #14
                            Originally posted by s-piper View Post
                            Tip for kelp noodles - if you want them to be soft and pliable like regular noodles add an acid. Don't know what's in pho but if it has any tomato or vinegar that should be fine. If not, I've seen a recommendation to soak them in a water and lemon juice mixture. I do recommend not over-doing the lemon juice though because they tend to absorb flavors.
                            If you are going to eat them uncooked, very true. For a seaweed salad I use a mix of sesame oil, coconut vinegar and coconut aminos (which tastes like soy sauce). You can let it sit for days in the fridge. The flavors just get better.

                            If you are going to boil them I suggest boiling them in something that is going to become part of the dish. E.g. if I'm making seafood over the noodles I boil them in canned clam broth. If it's something meatier I boil them in some bone broth. They don't need any acidity added if they are being boiled.

                            They are very good at soaking up the flavors around them.
                            Last edited by Paleobird; 03-22-2013, 10:04 AM.

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                            • #15
                              Originally posted by Paleobird View Post
                              If you are going to eat them uncooked, very true. For a seaweed salad I use a mix of sesame oil, coconut vinegar and coconut aminos (which tastes like soy sauce). You can let it sit for days in the fridge. The flavors just get better.

                              If you are going to boil them I suggest boiling them in something that is going to become part of the dish. E.g. if I'm making seafood over the noodles I boil them in canned clam broth. If it's something meatier I boil them in some bone broth. They don't need any acidity added if they are being boiled.

                              They are very good at soaking up the flavors around them.
                              Really? First time I used them I boiled them for a good 20 minutes and they didn't get any softer. It was just in plain water.

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