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Thread: Cooked sardines and oxidized PUFAs page

  1. #1
    Daydreamer's Avatar
    Daydreamer is offline Senior Member
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    Cooked sardines and oxidized PUFAs

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    Hello I have a little question.
    Sometimes I buy sardines and like to cook them at once and then to use them sparingly over the course of the week, on my salads...etc

    But something came to mind : I'm pretty sure the PUFAs in it become oxidized ?
    Am I right ?
    Should I be worried about it ?

    Thanks
    Young self-caring Paleo-eater from France.
    (So please forgive the strange way I tend to express myself in your beautiful language )

  2. #2
    sbhikes's Avatar
    sbhikes is offline Senior Member
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    I would not worry.
    Female, 5'3", 49, Starting weight: 163lbs. Current weight: 135 (more or less).
    Starting squat: 45lbs. Current squat: 170 x 3. Current Deadlift: 220 x 3

  3. #3
    Neckhammer's Avatar
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    Cook on lowish heat and enjoy. I cook mine into an omelet over about 250.

  4. #4
    jakey's Avatar
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    i think that the whole foods tend to offer their own protections against this kind of thing - antioxidants, or polyphenols, or additional protective saturated fat, depending on the food. if you're eating whole foods, the chances of oxidation are far less, assuming you prepare them in a sensible way. fish oil capsules is a whole nother story.

    i wouldn't roast the sardines (lolz), but i really think you're fine doing what you're doing.

  5. #5
    Daydreamer's Avatar
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    Yes I cook them in an cast iron pan on moderate heat.

    Thanks for all the answers I'm reassured.
    Young self-caring Paleo-eater from France.
    (So please forgive the strange way I tend to express myself in your beautiful language )

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