Posts Tagged ‘fish’

What is the Best Oil for Frying Fish?

Friday, July 22nd, 2016

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A new study published in Food Research International concluded that using extra virgin olive oil is the best choice for frying fish because of the changes that take place in fish lipids and in the oil during the frying process. The frying techniques, nature of oil uses in frying, and the fish species show a great influence on changes that take place during the process and cooking oil is v4ery important because of its impact on the lipid profile in the fish and on the possible generation of toxic compounds in the oil during frying, that can influence food safety and human health.

In the study fillets of European seabass and gilthead seabass were shallow-fried in a frying pan and microwave oven using extra virgin olive oil and refined sunflower oil. Changes taking place in the lipid composition of the fish and the frying oil were studied using the Proton Nuclear Magnetic Resonance Imaging (H-1 NMR). During the shallow-frying of the fish the fish lipids migrate to the frying oil, and and the components of the oil are also transferred to the fillet of fish. Subsequently, the composition of the oil used for frying is modified as follows: first it is enriched by the acyl groups (fatty acids) that are present in a higher concentration in the fish fat than in the original oil, and then, simultaneously it is depleted in the acyl groups present in a higher concentration in the original oil than in the fish fat. Thus, after being used for frying,the  extra virgin olive oil was richer in omega-1 acyl groups, linoleic and saturated fats (from the fish) and poorer in oleic, which is the main acyl group in olive oil. Also, after being used for frying, the sunflower oil was richer in all the acyk group types (coming from the fish) except linoleic, which is the majority acyl group in sunflower oil. In addition, after frying, both types of oil were enriched by small amounts of cholesterol (from the fish). The fat composition in the fish fillets also changed during the frying process and became enriched by the acyl groups present in higher concentrations in the frying oil than in the fillet.

In addition, because oils were subjected to high temperatures during frying certain small scale oxidation may take place. Although it did not take place when frying with olive oil, secondary oxidation took place when frying with sunflower oil and some potential toxins were formed that could affect human health. These toxins did not form when fried in the microwave or with olive oil.

Researchers concluded that the study showed the frying techniques, the type of oil used and the fish species exert a great influence on the changes that take place during the frying process. Thus, it is important to select the proper oil to prevent potential toxic compounds during the frying process.

Can Eating Fish Lower the Risk of Breast Cancer?

Wednesday, July 3rd, 2013

logo1267406_mdA new study published in the British Medical Journal concluded that a high intake of fatty acids found in fish is associated with a 14% reduction in the risk of breast cancer later in life.

The researchers  investigated the association between fish and n-3 polyunsaturated fatty acids (n-3 PUFA)  intake and the risk of breast cancer. The n-3 PUFAs include ALA, EPA, DPA, and DHA and are involved in chemical messaging in the brain, helping to regulate blood vessel activity and areas of the immune system. The main dietary source of EPA,DPA and DHA is oily fish, and of ALA is  mainly in nut seeds, and green leafy vegetables.

Researchers reviewed and analyzed the results of 26 studies from the United Sates, Europe and Asia  that involved over 800,000 subjects with over 20,000 breast cancer cases. Findings showed that marine n-3 PUFA was associated with a 14% reduction in breast cancer between the highest and lowest categories of intake with the lowest risk in Asians possibly due to higher fish intake than western countries. Further analysis showed a dose response: for each 0.1 gm per day or 0.1 % energy per day increment of intake of n-3 PUFA from fish there was an associated 5% risk in reduction. To achieve this risk reduction requires 1 to 2 portions weekly  of fish such as salmon, tuna, or sardines. However, no significant protection was found in ALA-the plant based n-3 PUFA.  Researchers concluded “Our present study provides solid and robust evidence that marine n-3 PUFA are inversely associated with risk of breast cancer. The protective effect of fish or individual n-3 PUFA warrents further investigation of prospective studies.”

Can You Reduce the Risk of Diabetes by Eating Fish? Find Out What the Latest Research Says. .

Wednesday, November 23rd, 2011

A new study published in Nutricion Hospitalaria journal carried out in a Spanish population concluded that eating lots of cured meats is associated with greater weight gain and a higher obesity rate, whereas the consumption of fish is linked to a lower glucose concentration and a smaller risk of developing diabetes. The study was conducted in the Vanemcian community of 945 people consisting of 340 men and 605 women between age 55 and 80 with a high cardiovascular risk. Understanding the correlation between the Mediterranean diet and its association with cardiovascular risk factors and the dietary patterns regarding meat and fish consumption were the goals of the study Researchers found that consuming red meat by the study population occurred on average of once a day and that is high compared to dietary recommendations. It is believed this pattern may be related to weight-loss diets that recommend eating grilled veal. Eating excessive amounts of red meat is associated with higher cardiovascular risk, higher blood pressure, diabetes and a moderate decrease in life expectancy mainly die to cancer and heart disease. On the other hand, eating fish has a health benefit for the heart.
Although this was a cross sectional study that not determine a causal effect, the researchers confirm that similar studies show that the consumption of fish is associated with a lower risk of developing type 2 diabetes. There were gender differences in that men more frequently ate a high intake of red and cured meat whereas women ate more white meat, especially chicken, and turkey. However, there were no significant differences in intake of fish between the two groups but women did tend to score higher on healthy diets than men.

Avoid Knee Replacement and Harsh Treatments for Arthritis

Sunday, January 24th, 2010


Last night Dr Carl O Helvie, Host, Holistic Health Show interviewed Dr Ross Hauser (left) and Dr Thom Lobe (right).

Dr Hauser talked about prolotherapy a medical procedure of injecting natural substances into a site such as the knee to regenerate cartilage. He has been performing this procedure sucessfully for 12 years and studied with the physician who invented the procedure., He has also written books on the procedure. More of his biography was presented on this site earlier and can be found at

My second guest was Dr Thom Lobe who is the founder and medical director of Beneveda Medical Group in Beverly Hills, California. He has been first many times such as successful separation of siamese twins, establishment of first pediatric surgery training program in the south, first textbook on pediatric surgery, first medical journal devoted to advanced surgical treatments in children and others. He is also a long time host and moderator of a medical talk show on GHS television in Germantown, Tennessee called “Whats Up Doc?”. Others aspects of his biography were identified earlier on this site and can be found at Dr Lobe talks about natural ways to deal with arthritis.

The interview follows. I hope you enjoy it.