Omega 3 Fatty Acids in Canned Sardines – Surprising Update by Dr.Berg (Part – 2)


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In this video, Dr. Berg talks about an replace to his video titled Omega 3 Fatty Acids in Canned Sardines. He talks about how it’s true that canned sardines and canned tuna do have Omega 3 fatty acids.

• Sardines (DHA) – 788mg / 85g
• Sardines (EPA) – 742mg / 85g

• Tuna (DHA) – 57mg / 56g
• Tuna (EPA) – 41mg / 56g

Sardines has 13x upper DHA than the Tuna.
Tuna has 18x upper EPA than the Sardines.

DATA:

Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the writer of the most productive-promoting book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He not practices, however makes a speciality of well being schooling via social media.

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34 thoughts on “Omega 3 Fatty Acids in Canned Sardines – Surprising Update by Dr.Berg (Part – 2)”

  1. Well I’ve never ate sardines and I have bad arthritis so I went and bought some packed in water and ate them and the next day I got sick as a dog with diearea ,, I don’t know if I got a bad can or what but after researching what happened there are dangers in eating canned fish! Be careful,I’ll find another way of getting my omega 3’s and vitamin’s! No more sardines for me.

  2. Whew. I normally try to eat wild caught salmon but it’s been very hard to get lately so I’ve been replacing it with chunk light tuna in water from a can, to keep up the omega-3‘s. So you scared me for a minute. 😂

  3. Topics I’m interested in: I would like to know about eating rust, food cooked in rusty pans.

    Recently I started following your advice and growing sprouts which is going great but I got stainless steel screens for mason jars add I noticed they get sort of a brownish coating on them which I’m thinking is rust I scrub it off and wash them well but once it starts after a month or so it becomes pretty consistent. I’m going to resolve this by buying plastic mason jar lids made for sprouting but I’m just wondering what health issues come from eating from rusty food. I watch a lot of videos on YouTube where people cook different ways on campfires and survival shows as well as grilling and smoking and I see a lot of people using cast-iron pans that aren’t season properly and have rust on them or they will season them when they are already rusty and I’m just wondering if that or a rusty grill or the rust on the metal grate edges where I was growing the sprouts is something harmful to us because I see a lot of people eating it. I always scrubbed it away and seasoned the pans and grills and thought it was something bad but a lot of people just don’t care and eat it anyway

  4. What do you guys think of Iceland pure brand of sardine and anchovy oil? I've never responded to any omega 3 I've taken before and I tried "good brands".

  5. Being able to admit that you were wrong shows a lot of integrity. So glad I found your channel. Just in the last few days alone I've learned so much. Thank you!

  6. • Sardines (DHA) – 788mg / 85g

    • Sardines (EPA) – 742mg / 85g

    • Tuna (DHA) – 57mg / 56g

    • Tuna (EPA) – 41mg / 56g

    Dr.Berg,
    Tuna has 18x higher EPA than the Sardines ???
    or Sardines has 18x higher EPA than the Tuna

  7. You are amazing, thank you for your error, my hubby & I love our canned Tuna Salmon & Sardines because we are not at hand for the fresh & I do not like farmed fishes. I was extremely happy to hear the good news. We are from Australia & when I buy tinned Salmon I try and find the Atlantic Salmon please tell me that the news is equal to the tinned Sardines & Tuna.
    THANK YOU , LOVE YOUR VIDEOS.

  8. I wish you would talk more about iron deficiencies. I have been periodically anemic (verified via regular blood tests) despite eating a TON of spinach and being a pescatarian.

  9. Fish in a can is subject to high heat, however fish in a pouch is packed aseptically with much less heat. The fatty acids in the pouch packed fish should be higher.

  10. Thanks for doing this update Dr. Berg! Sardines are absolutely delicious on some toasted sourdough with olive oil, avocado & some alfa alfa sprouts on top. Your followers should really give them a try!

  11. I love this guy. Did the work himself, found out the contents of the food. Your first hypothesis was reasonable, and you’ve corrected with integrity. Thank you for blessing my life with this knowledge sir

  12. yeah there’s some more high tech ways of canning nowadays, it all has to do with sanitation so the more sanitary the process the less heat needed.
    I honestly didn’t think anything of it because the cans say minimally processed to retain nutrients and state the amount of omegas.
    Only here for my dog. no way i’d eat sardines, 😂

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