Video

Transcript

hey guys I wanted to do an update on a

recent video that I did entitled omega-3

fatty acids in can sardines this is part

two now in the first video I talked

about how heat destroys omega-3 fatty

acids because DHA and EPA which are

omega-3 fatty acids are very sensitive

to oxygen and heat and when you can

things you heat them and a lot of times

manufacturing companies will reheat it

with high temperatures up to five hours

after they initially pasteurize it okay

really making sure everything is

completely dead just to preserve it

especially when you do meats okay so

when I initially research this I found

that anytime you can anything you

destroy these omega-3 fatty acids

however I had a little attention the

fact that I personally have not tested

this out I base this off of secondhand

information so I recently hired a third

party lab and I send out two random

samples one a can of sardines and the

others a can of tuna to evaluate how

much omega-3 fatty acids were in these

canned products and I was positive that

it was going to come out zero

what was I wrong okay this actually

shocked me so the sardines had a DHA of

788 milligrams and EPA of 742 milligrams

that’s a significant amounts of night

omega-3 fatty acids and in the sample of

canned tuna we had 57 milligrams of DHA

and 41 milligrams of EPA and another

interesting point are the sardines the

sardines were 13 times higher in DHA

than the tuna and the EPA was 18 times

higher than the EPA of tuna and these

are omega-3 fatty acids which is

interesting so the only way this makes

sense to me is they probably don’t use

the high level of heat of other products

like canned meats so anyway I will be

deleting the other video and I wanted

you to have the correct updated

information that it is true that canned

sardines and

do have omega-3 fatty acids thanks for

watching so I’m doing a survey for

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