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BTD Forums    Diet and Nutrition    Eat Right 4 Your Type  ›  sardines revisited
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sardines revisited  This thread currently has 2,010 views. Print Print Thread
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Spring
Tuesday, March 11, 2014, 3:54am Report to Moderator Report to Moderator

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Ee Dan
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Anyone wanting to try new tastes should look at this site. Wow!:
http://penandfork.com/tips-tutorials/fresh-ground-cardamom/
I am into using fresh ground cardamom, and the other spices that work well with this wonderful seed is astonishing! I LOVE cardamom. A very good sub for black pepper to me, besides, as someone suggested, using it with a bit of cloves is amazing! These women posting their "inventions" on the site are a fun read!


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin

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Spring  -  Tuesday, March 11, 2014, 4:06am
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Spring
Tuesday, March 11, 2014, 4:05am Report to Moderator Report to Moderator

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JJR, a manager in one grocery told me that she hardly ate anything fresh anymore because the frozen was at its peak when they froze it, and she knew all about how veggies and fruits lay around wilting, molding and becoming otherwise unpalatable in stores. She mentioned some of the tricks groceries use to "freshen" things up. In other words, to get them "dressed up" so they can get them out the door. Check out the article in a recent Readers' Digest about grocery stores..... A real eye-opener.
http://www.rd.com/slideshows/supermarket-tricks/#slideshow=slide1
Yes, Chloe, that is why I mentioned that in my post. I think that is why Kroger is taking their time about hoping to get it right. Time will tell...


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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JJR
Tuesday, March 11, 2014, 4:16pm Report to Moderator Report to Moderator

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The bummer is that some foods do seem to be better when eaten fresh.  Like the times I've had frozen pineapple, the enzymes don't seem as, well, lively as when I eat it fresh.  Plus a fresh one just tastes way better.  And some fruits I never see frozen.  Like plums.  

But yeah, that link said an apple is like 14 months old on average.  Wow.  


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"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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Spring
Tuesday, March 11, 2014, 7:10pm Report to Moderator Report to Moderator

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Quoted from JJR
The bummer is that some foods do seem to be better when eaten fresh.  Like the times I've had frozen pineapple, the enzymes don't seem as, well, lively as when I eat it fresh.  Plus a fresh one just tastes way better.  And some fruits I never see frozen.  Like plums.  

But yeah, that link said an apple is like 14 months old on average.  Wow.  


I freeze organic bananas for short periods. I would try to freeze plums, but they are a neutral for me. I love them though! As for apples, I don't think they   will ever make an organic apple that will last "indefinitely!" I know an agronomist who told me some time ago that they were trying to develop an apple that would stay "fresh" for FOUR years!! I think after four years any fruit would be considered "INorganic" in every sense of the word! I found some fresh, delicious, seedless grapes and there were far too many to finish off before they spoiled so I froze them. What a treat they are! So much better than regular, non-organic grapes. And I don't have to worry about mold, etc.. I freeze watermelon, too, so I can have it during the winter months when we only see mushy, pathetic, imported varieties. I buy them every week during the summer, though.


"We are all born ignorant, but one must work hard to remain stupid." -- Benjamin Franklin
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JJR
Tuesday, March 11, 2014, 8:29pm Report to Moderator Report to Moderator

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I love watermelon!


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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shoulderblade
Tuesday, March 11, 2014, 10:24pm Report to Moderator Report to Moderator

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Quoted from JJR
But yeah, that link said an apple is like 14 months old on average.  Wow.  


"On average", that means many are even longer. How about this:

Quoted from posted article
Milk, bread, bananas, and eggs. Ninety-five percent of shoppers have no idea what all the other items cost and don’t know if they’re getting a good deal when they buy them. —Martin Lindstrom


Quoted from Spring
I freeze watermelon, too, so I can have it during the winter months when we only see mushy, pathetic, imported varieties.


Good idea!   We import here during the summer (mainly from GA, I think) but it is certainly much better stuff than whatever is available in winter. I have been a seasonal eater on this but will be sure to freeze this summer.  





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Spring
Wednesday, March 12, 2014, 2:42am Report to Moderator Report to Moderator

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I have found the easiest way to freeze watermelon is to slice and whack into bite sized pieces and freeze on a cookie sheet. Also, I give them a good sprinkle of Trehalose Complex. After the pieces are frozen I quickly (so they don't begin to thaw and stick together when they refreeze) pack them in gallon size freezer bags. Or in any other container with a lid that is handy to get into. There are some Youtube instructions for this, but it is very simple to do.


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aussielady582
Wednesday, March 12, 2014, 3:10am Report to Moderator Report to Moderator

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good comments above, must re-visit this thread again.
sardines can cause problems if one's liver function is sluggish or there has been buildup of toxicity in body, it may have nothing to do with the tin/can or other ingredients.
Also, sardines are often caught a long way from where one lives, and so is not really fresh seasonal produce.
I may still eat some sardines, but will buy local fresh white flesh fish too, this week, Coral trout; had some for lunch today with vegetables in ghee and spices, over white basmati rice, fresh coriander(cilantro). Still have to freeze some portions, as can't always get to the fish shop when I need to.
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Spring
Wednesday, March 12, 2014, 4:58am Report to Moderator Report to Moderator

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I don't think I will buy any "fresh" fish anytime soon. It seems that most of it here is "previously frozen" so why should I not just buy the frozen and not worry about it. I won't ever forget the time we bought some very nice appearing fish at Kroger only to see big black worms crawling out of it in the pan. One of the most horrible experiences I ever had in a kitchen! The people at the store nearly had as big of a shock as I did when I called and told them about it. I love fresh fish when we visit Florida. There is nothing quite like it, and it should be a big part of my diet but finding any here that was not packaged in China was next to impossible for a while. Lately, though, I have found some that is not - maybe they got too many complaints.

A few years ago before I found out I couldn't eat shrimp because of serious side effects, my husband's brother flew his plane to Florida and bought a huge pile of them that were fresh out of the water. My mother-in-law worked all afternoon cleaning them and invited us over for the feast!  Oh, boy, were they evermore delicious!! I ate a few dozen of them!   How I do miss shrimp! And my mother-in-law.


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Spring
Wednesday, March 12, 2014, 5:02am Report to Moderator Report to Moderator

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Quoted from JJR
The bummer is that some foods do seem to be better when eaten fresh.  Like the times I've had frozen pineapple, the enzymes don't seem as, well, lively as when I eat it fresh.  

I love frozen pineapple as a treat, but the real deal is a really good fresh one!! They are sooo good!


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Seraffa
Wednesday, March 12, 2014, 6:09am Report to Moderator Report to Moderator

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Quoted from aussielady582
good comments above, must re-visit this thread again.
sardines can cause problems if one's liver function is sluggish or there has been buildup of toxicity in body, it may have nothing to do with the tin/can or other ingredients.
Also, sardines are often caught a long way from where one lives, and so is not really fresh seasonal produce.
I may still eat some sardines, but will buy local fresh white flesh fish too, this week, Coral trout; had some for lunch today with vegetables in ghee and spices, over white basmati rice, fresh coriander(cilantro). Still have to freeze some portions, as can't always get to the fish shop when I need to.


I have my bottle of soy lecithin at the ready, and small can of 3 actual sardines in tomato sauce. I will avoid eating the livers. Ready to try when I wake up! *I can do this*.......

Lecithin helps me all the way around. I had it in an octopus stir-fry last night with garlic powder, lime juice and evoo. Soooooo  tasty.....


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Lin
Wednesday, March 12, 2014, 1:49pm Report to Moderator Report to Moderator

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I eat sardines, and want to thank you for the good information.  Especially the clarification on Sardines/Pilchards.  Will be looking for Sardina Pilchardus now!
Lin


Gluten/Casein and Yeast sensitivity.
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JJR
Wednesday, March 12, 2014, 3:34pm Report to Moderator Report to Moderator

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Interesting tidbit about the liver.  Because that's me.  Maybe that's why I have problems with them.  


The poster formerly known as "ABNOWAY"

"Finally brothers, whatever is true, whatever is honorable, whatever is just, whatever is pure, whatever is lovely, whatever is commendable, if there is any excellence, if there is anything worthy of praise, think about these things." - Phillipians 4:8
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aussielady582
Tuesday, March 18, 2014, 5:39am Report to Moderator Report to Moderator

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Spring - sorry to hear about your experience with sardines, must have been a real shock.
I did read once that it may be best to eat fish after it has been frozen, because the freezing kills off worms/parasites. I guess one may now want to keep taking probiotics if eating fish or certain other types of animal or fish proteins.
Having certain spice or herbs may also help with eating fish, to make sure everything is well digested. And of course vegetables to keep things moving well.
I had sardines last week, and had a terrible time after (won't go into all the details right now), but it was more due to some of the other food I ate with them, rushing lunch, and not feeling so good on the day, and I had no choice but to eat lunch late, where I prefer to eat lunch around 12:00 midday.
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Averno
Tuesday, March 18, 2014, 1:08pm Report to Moderator Report to Moderator

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Only the cheaper, Norwegian style have the innards, etc.  I couldn't eat them on a dare.

Quoted Text

Now, to reverse a hackneyed simile, how do they pack the sardines into those cans like New Yorkers in the subway during rush hour? Surprisingly, it is still done mostly by hand. Machines sort the fish by size and decapitate, eviscerate and de-tail them, but human hands and eyes still do the best packing job.

What about the bones, guts and skins we find in many canned sardines? Are they edible? Yes. In the so-called Mediterranean method of processing, the fish are eviscerated and thoroughly cooked, either by steaming or frying, which is more expensive. In the Norwegian method, the fish are not eviscerated; they are kept alive in nets for at least 48 hours, during which time they complete the digestion of their food and clean themselves out. Then they are hot-smoked. The bones and skins are good for you; the bones contain calcium and the skins contain omega-3 fatty acids.

Unincarcerated Sardines

I received this week's question about sardines from a reader in Vienna, just as I was returning from Spain's Costa Brava -- specifically, Catalonia and its capital city, Barcelona. Catalonia is a self-governing region in northeastern Spain with its own language and culture. It is the birthplace of surrealism, not only in art (Joan Miro and Salvador Dalí were Catalan) and in architecture (Antonio Gaudí, ditto), but more recently in gastronomy, with the worldwide recognition of Catalonia's most creative and surrealistic chef, Ferran Adrià.

While in Catalonia, I ate some of the world's best sardines, not to mention anchovies and several anonymous little fishies.

We Americans may think of sardines as the contents of those small, flat cans with the rounded corners -- you know, the ones that splatter oil or sauce all over the counter when we tear off the lid. But in Catalonia the sardine rises to gastronomical eminence. There, fresh sardines six to eight inches long are either deep-fried or grilled (à la planxa in Catalan), often over a driftwood fire at the beach, and sprinkled with coarse salt. That's all. Tinsmiths need not apply.
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Averno
Tuesday, March 18, 2014, 1:10pm Report to Moderator Report to Moderator

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aussielady582
Wednesday, March 19, 2014, 3:47am Report to Moderator Report to Moderator

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Thankyou, Averno. I'll be back next week to read your link, mentioned above - as looks interesting.
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Monday, March 24, 2014, 3:06pm Report to Moderator Report to Moderator

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Great news - Roland brand Sardines (tinned, in tomato sauce, for 99 cents) are clean and eviscerated

- and happen to cause me no problems since I have been adding lecithin to the diet.   But I think I'd like to make them into patties like Spring does. Plain sardines do get boring


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very high in purines.... ...(the mentioned fish... I'm talkin about )...


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Maria Giovanna
Tuesday, March 25, 2014, 3:52pm Report to Moderator Report to Moderator

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Do you mean gout risk Isa ? I eat sardines one or 2 (seldom) times a week)


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Quoted from Amazone I.
very high in purines.... ...(the mentioned fish... I'm talkin about )...


Oh good well now you can have horse and I can still get purines nevertheless  


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Why would you want purines?
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Averno
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Might want to keep tabs on uric acid levels anyway.


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Amazone I.
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go for the healing mushies instead, dearest Maria Giovanna... in real and powder forms


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Seraffa
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When Isa says "a good source of purines" I think she literally means GOOD   !!
I not have time to look up every-thing ....


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