Re: Cost benefits (was: interesting website listing healthy foods)

[Guest guest]

Hi,

Like yourself, I have been concerned with the high salt content of

canned salmon and other fish.

However, when I feel that my salt intake on any given day is too

high, I would simply put the de-canned fish into a strainer and rinse

it with tap water.

Apparently and hopefully, most of the salt is found in the water in

which the fish is packed, and most of it can be rinsed away in this

way.

At least, that is what I read one on two places on the web.

I also wonder why the food industry must pack anything with so much

salt. But the reason is obvious.

Many food items taste better (and thus sell better) if heavily salted.

Furthermore, most food, as cooked in restaurants, taste better if

cooked in fats and salt etc.

Whenever I am away from home for a week or so on a business trip

(when I eat out and have no direct control over the food

preparation), I would gain inevitably some 2 or 5 pounds, always

without fail.

>

> > I wonder if the group members were to list their food choices,

once

> > considered to be highly healthy, where the cost benefit ratio has

> > become questionable as a result of research or other information,

and

> > where the cost benefit ratio is nearing 1 to 1.

[Guest guest]

It's not just the canned fish. I think they salt it and freeze it at the place they catch it, like mahi-mahi, eg. I'm wondering if there is such a thing as "fresh" fish. My rule now, in a restaurant, is SEE the fish on ice. Then maybe I'll get something not soaked (marinaded) in salt.

They have no idea how much sodium is in the fish.

Regards.

----- Original Message -----

From: Francesca Skelton

Sent: Friday, April 16, 2004 9:18 PM

Subject: [ ] Cost benefits (was: interesting website listing healthy foods)

Somewhat related to your question, lately I've been wondering about the highsalt content of the canned salmon and sardines I buy. I thought of a "tip"I read once which was to put a piece of raw potato into soups or stews whichare too salty. The potato absorbs some of the salt. After the potato hasperformed it's duty, it's discarded (presumably saturated with salt).Wonder if this would work with my canned fish dilemma? Or am I way out inleft field?

[Guest guest]

Whatever the sodium content of the water is, say 300 mg per oz, that is what the fish will be.

----- Original Message -----

From: radioreceiver2003

Sent: Friday, April 16, 2004 9:58 PM

Subject: [ ] Re: Cost benefits (was: interesting website listing healthy foods)

Hi,Like yourself, I have been concerned with the high salt content of canned salmon and other fish.However, when I feel that my salt intake on any given day is too high, I would simply put the de-canned fish into a strainer and rinse it with tap water.Apparently and hopefully, most of the salt is found in the water in which the fish is packed, and most of it can be rinsed away in this way.

[Guest guest]

Hi JW:

Here is some stuff on salt in fish, which may help:

The suggested absolutely required daily intake of sodium is 500 mg.

If you take someone who consumes 1700 calories a day (not a bad

number for many of us perhaps) that means that on average you

actually NEED about 0.294 mg sodium per calorie consumed. So

anything that contains more than 0.294 mg sodium per calorie will

tend to raise your sodium consumption above that level. Anything you

eat that contains less than 0.294 mg of sodium per calorie will tend

to cause you to fall short of the 500 mg per day.

Also bear in mind that the average north american consumes, I

believe, about 4500 mg/day of sodium. If s/he were eating 1700

calories (which of course s/he isn't) then that would be about 2.65

mg sodium per calorie - or about nine times what is required.

So with the mg/calorie number of 0.294 in mind, consider the

following data that I have gotten from Fitday.com ...............

Raw pink salmon (presumably no salt added): 107 mg in 184 calories.

This is 0.58 mg/calorie - while well above what is needed, not at all

bad compared with the standard north american diet.

Canned pink salmon: 2513 mg sodium in 630 calories, or 3.99 mg per

calorie!

Canned pink salmon without salt: 341 mg per 630 calories, or 0.54 mg

per calorie.

Raw atlantic cod: 125 mg in 189 calories, or 0.66 mg per calorie.

Rodney.

--- In , " jwwright " <jwwright@e...>

wrote:

> It's not just the canned fish. I think they salt it and freeze it

at the place they catch it, like mahi-mahi, eg. I'm wondering if

there is such a thing as " fresh " fish. My rule now, in a restaurant,

is SEE the fish on ice. Then maybe I'll get something not soaked

(marinaded) in salt.

> They have no idea how much sodium is in the fish.

>

> Regards.

> ----- Original Message -----

> From: Francesca Skelton

>

> Sent: Friday, April 16, 2004 9:18 PM

> Subject: [ ] Cost benefits (was: interesting website

listing healthy foods)

>

>

> Somewhat related to your question, lately I've been wondering

about the high

> salt content of the canned salmon and sardines I buy. I thought

of a " tip "

> I read once which was to put a piece of raw potato into soups or

stews which

> are too salty. The potato absorbs some of the salt. After the

potato has

> performed it's duty, it's discarded (presumably saturated with

salt).

>

> Wonder if this would work with my canned fish dilemma? Or am I

way out in

> left field?