Sunflower oil or Brine?

dawballz · 03-02-2006 2:05pm #1

...in my tuna...
Which is better for you..?
You know the way in dunnes they come in either SF oil or Brine....

joejoem · 03-02-2006 2:20pm

dawballz wrote:

...in my tuna...
Which is better for you..?
You know the way in dunnes they come in either SF oil or Brine....

If your looking to loose weight, then Brine. If your looking for taste then oil

dawballz · 03-02-2006 2:33pm

Well not concerning weight, but looking to gain muscle.. will it make a difference?
I dont really notice the difference in taste to be honest, so its all the same to me.

tribulus · 03-02-2006 2:39pm

more calories in the one with sunflower oil, maybe go with that if you're not too worried about the fat content. Check though that the sunflower oil isn't hygrogentated:cis saturated and unsaturated fats have their place in diets but not trans fats

Muckmagnet · 03-02-2006 2:42pm

gaining musule wise , there is no difference , tuna has no additives , other than salt . the big difference is taste , brine is manky ......

g'em · 03-02-2006 2:54pm

use brine and add flax (linseed) oil instead of sunflower. Flax contains omega-3 (also found in fish) and omega-6 (found in vegetable oils) and is less refined than other oils. Regardless of weight loss/ gain, these essential fatty acids are vital for normal regulation of musle tissue and repair, and oodles of other health benefits such as.. being a colon-friendly oil, lessens constipation, boosts immunity, promotes healthy skin, contains the healthy phytonutrient, lignin.

dawballz · 03-02-2006 2:55pm

Where can one buy flax?

g'em · 03-02-2006 3:01pm

in any decent health food shop. store it in a fridge and it'll need to be used up 8-10 weeks after opening. Plus you can't cook with it, use extra virgin oil for stir-fry's etc. it's more expensive, about €10 for a 500ml bottle. But it really is a wonder oil, and well worth it. I've noticed a huge difference in the strength of my nails, and gloss in my hair (a bit girly of me, but hey I'm worth it

). Tastes good too, I usually apply liberally to kidney beans and chickpeas for a snack, or in rice and chicken or.. well pretty much with everything!!

joejoem · 03-02-2006 3:08pm

g'em wrote:

in any decent health food shop. store it in a fridge and it'll need to be used up 8-10 weeks after opening. Plus you can't cook with it, use extra virgin oil for stir-fry's etc. it's more expensive, about €10 for a 500ml bottle. But it really is a wonder oil, and well worth it. I've noticed a huge difference in the strength of my nails, and gloss in my hair (a bit girly of me, but hey I'm worth it ). Tastes good too, I usually apply liberally to kidney beans and chickpeas for a snack, or in rice and chicken or.. well pretty much with everything!!

What??????? Its the most discusting thing ever!!! I physically gag when I take it! Eughhhhhh!

You crazy.

Flaxseed oil = Flasskseed oil!

Transform · 03-02-2006 3:11pm

Tuna STEAK in the can NOT chunks - big diffference.

Then tuna in brine, remove water and add olive oil or make your own mayo which is so quick and easy.

g'em · 03-02-2006 3:13pm

joejoem wrote:

You crazy.

Flaxseed oil = Flasskseed oil!

oh, ok. like i'm going to pay attention to someone who just confessed to excreting an 'inside out snickers' from their rectum. Yeah, I really trust your taste buds

joejoem · 03-02-2006 3:14pm

g'em wrote:

oh, ok. like i'm going to pay attention to someone who just confessed to excreting an 'inside out snickers' from their rectum. Yeah, I really trust your taste buds

lol. where do you have your taste buds?

g'em · 03-02-2006 3:21pm

joejoem wrote:

lol. where do you have your taste buds?

yeah I totally walked into that one, very badly worded

joejoem · 03-02-2006 3:27pm

g'em wrote:

yeah I totally walked into that one, very badly worded

No worries, I left myself vunerable after my inside out snickers comment, I was having a hypo at the time, I tend to make silly comments I wouldnt normally share during the early stages of a hypo attack.

bounty_hunter · 03-02-2006 3:46pm

Transform wrote:

Tuna STEAK in the can NOT chunks - big diffference.

Then tuna in brine, remove water and add olive oil or make your own mayo which is so quick and easy.

Out of curiosity, what's the difference with the steak/chunk thing? I presume the steak is just a better part of the fish?

dawballz · 03-02-2006 4:21pm

Yeah.. and which is better...

Tansform I dont understand:

Tuna STEAK in the can NOT chunks - big diffference.

Which is better?

t-ha · 03-02-2006 6:20pm

joejoem wrote:

What??????? Its the most discusting thing ever!!! I physically gag when I take it! Eughhhhhh!

You crazy.

Flaxseed oil = Flasskseed oil!

I'm going to be honest joejoem - that's just not up to your usual standard of humour, so try harder. Have you tried milling the actual seeds instead of using the oil, they taste alright (I think anyway).

To dawballz - if you're looking for the actual seeds, they tend to go by the name of 'Linseeds' around these parts. If you don't mill them up then you pretty much can't digest them.

On the tuna... as far as I know the steaks are generally made from older fish and can contain significantly more mercury, and so it is recommended that you don't eat them too often. The chunks you get in the can are made from younger fish with lower mercury concentrations, and the level of mercury content allowed in canned tuna is highly regulated (can't remember exactly how much it is... and thank you Dr. Google for your pages & pages of scare-mongering health reports, I just wanted a damn figure!). Anyway, as far as I know - chunks=regular consumption/ steak=occassional consumption.

joejoem · 04-02-2006 10:49am

t-ha wrote:

I'm going to be honest joejoem - that's just not up to your usual standard of humour, so try harder. Have you tried milling the actual seeds instead of using the oil, they taste alright (I think anyway).

eat me. Yeah I have tried the seeds. They are great, and I like the tast, but I bought two bottles of oil in Natures way on special. Will have to just tolerate it for now....

Have you ever noticed how the flax seeds stick to the side of y9our blender though? ****ing nightmare to clean off

Transform · 04-02-2006 6:35pm

Scrape all the bits and put it in a can - chunks, kind of like sausage

Steak - like a fresh piece of tuna from a fishmonger. It looks completely different even in the can.

And yes use mayo (homemade) for all those fat phobics

flywheel · 05-02-2006 12:03pm

dawballz wrote:

...in my tuna...
Which is better for you..?
You know the way in dunnes they come in either SF oil or Brine....

been getting my tuna in springwater (john west), do dunnes have that as an option?

flywheel · 05-02-2006 12:22pm

Transform wrote:

Scrape all the bits and put it in a can - chunks, kind of like sausage

thought the species / size of tuna had more to do with it?

e.g. Skipjack tuna
"The small size of the fish gives small loins and chunks. Making it excellent for canned tuna chunks."

John West say they predominately use Skipjack or Yellow Fin Tuna.

--

Aside:
The FDA in the US did a study on Mercury in fish (with figures updated Jan 2006). In the US they seem to label canned tuna "albacore" steak or "chunk light". The "chunk light" (usually sourced from Skipjack tuna) has lower levels of mercury than the "albacore", although the species and age of the fish seems to be the main factor that dictate the levels of mercury...

Anyone know if there is EU info on mercury in fish or whether our steak / chunk labelling relates the same way to that in the US? Haven't seen "albacore" used on labels here, any cans I've read don't mention the species of fish it contains...

zAbbo · 05-02-2006 2:37pm

I always get the brine one's, don't like the taste of the oily ones. I always drain it as well, and maybe mix in some light mayo. Depends on your taste buds, tastes lovely inside a toasted wholemeal pitta.