Tuna is one of the most versatile proteins on the market and costs just $1 per can, but eating more than 25-25 cans per week puts you at risk for mercury poisoning.
Fish contains high sources of Omega-3, iodine, and is nutrient-rich, although high in mercury when consumed in large quantities.
Over time, mercury builds up in a fish and is present at higher levels in some species, such as tuna.
Tuna is one of the most versatile proteins on the market and contains high sources of Omega-3, iodine and is packed with nutrients.
Excessive consumption of the natural element can lead to disease, birth defects and even organ damage.
Depending on the body weight and brand of tuna, 25 to 35 small 95 gram cans can be consumed each week before reaching the maximum mercury limit.
According to lab tests done on ABC TV’s Catalyst, this sumptuous amount that even the most beloved tuna aficionados will have trouble eating †
Depending on body weight and brand of tuna, 25 to 35 small 95 gram cans can be consumed each week before reaching the maximum mercury limit.
Canned tuna generally has a lower mercury content than tuna steaks because smaller varieties are used for cans and are younger when caught.
In Australia, Skipjack, the smallest large tuna, and Yellowfin, the largest, are the main canned tuna sold in supermarkets.
Parents are encouraged to feed their children protein for the nutrients and health benefits fish provides, but not to exceed the recommended intake.
For inspiration, a Melbourne doctor and her mother recently shared a “secret weapon” recipe for cooking canned tuna pasta, which she swore while cooking for her family.
For inspiration, a Melbourne doctor and mother shared a recipe for the “secret weapon” canned tuna pasta she swore while cooking for her family recently.
Doctor Preeya Alexander created the kid-friendly recipe with canned cherry tomatoes, tuna, dried pasta and extra virgin olive oil, olives, ricotta, garlic, ginger and fresh vegetables like mushrooms, cauliflower, spinach and beets.
Thousands of people who saw the easy recipe online said they couldn’t wait to try it for themselves and make it for their families.
“Tonight was made for our twins who have been pretty grumpy lately (the kids) and have been eating her up (just like me and my husband!). Follow the recipes!” Posted a commenter.
Dr. How do you prepare Preeya Alexander’s tuna pasta?
MATERIALS
Dr. Alexander shared his tuna vegetarian pasta recipe online (photo).
canned tomatoes x 3
mushrooms
Kalamata olives
Cauliflower x 2
Spinach and Silver Beets x 1 handful
Ginger
Garlic x 3 cloves
Can of tuna in oil x 3
Pasta
ricotta cheese
passed
Cheddar cheese
METHOD
1. Heat the water and cook the pasta according to the instructions on the package.
2. While the pasta is heating up, pour a generous amount of extra virgin olive oil and a sufficient amount of ground ginger into a nearby pan. Then add some garlic.
3. Fry the garlic and ginger until fragrant, then add the tuna. You need to fry the tuna quickly, but not for very long.
4. If using broccoli or cauliflower, put them in a blender. Use all parts of the cauliflower, including the stems.
5. Add three cans of tomatoes to your mix and mix it up a bit. After boiling for five minutes, add the vegetables.
6. Add the stir-fried mushrooms, spinach, cauliflower and broccoli. Mix it up and add some ‘passata’ if needed.
7. Boil for 20-30 minutes so that all vegetables are soft. Add your olives and some ricotta to make it creamy and delicious. Two tablespoons is a good amount. Finally, add a few teaspoons of paprika.
8. Put the pasta in a glass bowl and pour the sauce so that it covers the entire pasta.
9. Add a pinch of cheddar cheese and bake in the oven for 20 minutes.
10. Serve hot with a salad.
Source: healthy doctor
Source: Daily Mail
