**Summary of Key Nuggets Relevant to Salmon Feed Additives:**

1.

**Fish Oil and Omega-3s**:
   - Farmed salmon is typically promoted as a source of beneficial Omega-3 fatty acids, EPA and DHA, which are important for heart and brain health.

- However, farmed salmon’s Omega-3 content is directly influenced by its feed.

Often, the feed includes fish oil (rich in Omega-3s), but the proportion is declining due to cost and sustainability concerns; vegetable oils are substituting fish oils, though they lack EPA and DHA.

**Carotenoids (Astaxanthin)**:
   - Astaxanthin is a carotenoid added to feed to give salmon their characteristic pink/orange flesh (wild salmon get this by eating krill and algae).

- Astaxanthin is also an antioxidant and provides health benefits; it is considered safe and is regulated for use in salmon feeds.

**Other Additives in Salmon Feed**:
   - **Feed acidifiers**: Used to control microbial growth, improve feed efficiency, and gut health.

- **Binders, antioxidants, preservatives (e.g., TBHQ)**: Antioxidants like TBHQ (tertiary butylhydroquinone) may be present to prevent spoilage of fats in the feed.

- **Vitamins and minerals**: Added to compensate for those lacking in the feed from plant-based ingredients.

- **Colorants**: Astaxanthin is the primary colorant approved; others are rare or highly regulated.

- **Antibiotics and pesticides**: Use varies by country and regulation; some countries have strict limits or bans.

**Health Concerns**:
   - **Heavy metals**: Fish oils used in feed can be contaminated with mercury or other heavy metals; quality controls are important.

- **Reduced Omega-3s**: The shift to vegetable oil in feed can lower health-promoting fats in the final salmon product.

- **Antibiotic residues**: Excessive use of antibiotics in some regions may contribute to antibiotic resistance or residues in edible fish.

- **Additives Like TBHQ**: TBHQ is considered safe in many countries but may be concerning for some consumers sensitive to synthetic preservatives.

**Regulations and Standards**:
   - Additives in salmon feed are regulated by food safety authorities in major salmon-producing countries (e.g., EU, Norway, Chile, Canada, Scotland, USA).

- The EU and Norway (largest producers) strictly regulate approved additives; there are clear upper limits for carotenoids, antioxidants, and total allowable contaminants (heavy metals, residues).

- The US FDA also regulates feed ingredients and maximum residue limits for drugs or chemicals.

- There is pressure globally for sustainability and reducing antibiotic/pesticide use.

**Uncommon Additives**:
   - Probiotics, enzymes, and novel functional ingredients are sometimes used to enhance feed efficiency, fish health, or product quality, but their use is not as widespread.

**Conclusion for Nutrition Clients:**
Farmed salmon feed contains purposeful additives like carotenoids for color, vitamins/minerals, and sometimes antioxidants or acidifiers.

Quality and safety are generally high in regions with strong regulatory oversight (Norway, EU, US/Canada).

For clients, checking for product sourcing and third-party certifications is advised, as health risks (residues, heavy metals, or lower Omega-3s) are most pronounced where regulations or oversight are weak and feed formulation is cost-driven.

**Summary: Food Additives in Processed Foods & Relevance to Salmon Farming**

- **Not all additives are harmless**: Some food additives, though common, have raised health concerns and are even banned in certain countries (e.g., E123 prohibited in the US, Ukraine, Europe; E320 “on the red list” due to high danger).

- **Additive labeling**: Additives are often labeled with “E” codes, which can be confusing (e.g., E330 is citric acid, which is natural; E621 is monosodium glutamate (MSG), which enhances flavor, but excessive doses have shown toxicity in animal studies).

- **Overdose concerns**: Overdosing on most food additives is rare in typical diets, but sensitivity varies, especially in children whose enzymatic systems are still developing.

- **Preservatives and shelf life**: Long shelf-lives indicate heavy use of preservatives, and some (such as nitrites, with daily intake limits for safety) are controversial regarding their effect on human health.

- **Additives in fish products**:
  - Fish meal is a common ingredient in feeds for farmed fish like salmon, adding protein and nutrients to support growth.

- Some products use extracts (e.g., omega-3 supplements from fish oil), which may cause allergies and require professional consultation for sensitive individuals.

- **Nutritional recommendations**: Salmon and other oily fish are promoted due to their high omega-3 content.

- **Regulation and standards**: Countries closely monitor food additives; bans and limits (like those on E123, E320, nitrites) are enforced in the hope of minimizing health risks.

- **General advice**: Avoid products with long shelf-lives and unfamiliar or unnecessary additives.

When in doubt, especially in case of allergies or medical conditions, consult a health professional.

- **Summary for Salmon Farming**:
  While this excerpt doesn’t specify every additive used in salmon feed, it reflects broader concerns about:
    - Flavor enhancers (like MSG analogs or other amino acids)
    - Preservatives for feed stability
    - Pigments for food color (not discussed in this excerpt, but relevant; e.g., astaxanthin in salmon farming)
    - Vitamins/minerals/additional supplements for health and growth
    - Protein sources (like fish meal)
  Plus, regulatory oversight to limit harmful exposure.

**Recommendation for Nutritionists**:
Guide clients to:
  - Seek information on the origin and feed practices of farmed salmon.

- Prefer products from reputable sources with transparent feed additive policies.

- Be aware of international regulatory variations.

- Watch for labels indicating absence of controversial additives.

- Advise those with sensitivities or allergies to be especially cautious.

**Note**: This summary is based on general food additive discourse in the text, not a dedicated list of salmon feed additives.

For a salmon-specific list (including colorants, antioxidants, antbiotics, etc.

), consult aquaculture regulatory bodies or recent scientific literature.

**Summary of Key Points Relevant to Salmon, Nutrition, and Additives in Salmon Feed**

- **Salmon's Nutritional Benefits:** Salmon is recommended in diets because of its high omega-3 fatty acid content and low levels of saturated fat, both beneficial to heart health.

Several studies point to the benefits of regularly eating salmon (e.g., two servings a week) for cardiovascular health.

- **Salmon vs.

Supplements:** Some new evidence suggests that consuming whole fish like salmon may be more beneficial than taking fish oil supplements, as supplements do not always provide the same heart health benefits and may include other additive ingredients.

- **Farmed Fish and Processed Foods Context:** Fish, especially oily types like salmon, are recommended over processed meats.

The text notes generally that highly processed foods (often containing preservatives, dyes, excess salt, and hydrogenated oils) are linked to health risks, underscoring the preference for whole, minimally processed foods such as fresh fish.

- **Additives in Farmed Salmon (Inferred):** While the extracts do not specify salmon feed additives directly, they do highlight issues common to processed food and industrial food systems, such as the presence of preservatives, dyes, salt, and various flavors.

Processed food examples from vending machines are cited as sources of unhealthy additives.

- **Color Additives:** A notable concern in farmed salmon is the use of synthetic astaxanthin or canthaxanthin for coloring; wild salmon get their pink color naturally, but farmed salmon are often artificially colored to meet consumer expectations.

- **Preservatives & Flavor Additives:** By analogy to other foods discussed, farmed salmon feed may contain antioxidants (e.g., ethoxyquin), preservatives, and sometimes palatants (to improve feed intake), though these were not listed directly in the text.

- **Nutritional Supplements:** Farmed salmon feed is often enriched with vitamins, minerals, and sometimes additional oils to mimic the natural diet and maintain the fat/omega-3 profile.

- **Processing Concerns:** The extracts warn of the dangers of excess salt, trans fats, and hydrogenated oils—ingredients associated with processed foods sometimes used in animal feed production.

While not explicitly mentioned for salmon, awareness of these ingredients is pertinent.

- **Regulation and Transparency:** There is an emphasis on reading ingredient lists and being aware of additives in both supplements and processed foods.

Apps and guides (like Open Food Facts) are recommended for consumers to identify problematic additives and ultra-processed foods.

- **Health Concerns and Recommendations:** Overconsumption of additives (especially coloring agents and preservatives) has been linked to health problems in other contexts, suggesting caution around highly processed foods and additives used in industrial food production, including farmed fish.

**Summary Conclusion:**
Consuming whole, minimally processed fish like salmon is preferable to relying on supplements or highly processed foods.

Stakeholders should be aware of common additives in farmed salmon (synthetic colorants, preservatives, feed additives), and public health advice emphasizes transparency, regulation, and minimizing consumption of foods (or fish) heavy in artificial additives or ultra-processing.

Reading labels and using information tools is key to making informed dietary choices.

**Key Nuggets from Extract: Additives in Salmon and Processed Fish Products**

**Feed Additives & Health Management:**
- In aquaculture, especially with rising temperatures due to climate change, fish are more susceptible to pathogens and diseases.

**Summary of Key Nuggets Relevant to Salmon Feed Additives:**

1.

Title:

Content: Cheaper salmon is 'as good as premium farmed products when it comes to Omega 3', study shows

  • Fish-eaters benefit from two Omega 3 fatty acids – EPA and DHA – which can boost heart health and thinking skills
  • Researchers analysed packs of farmed Scottish and Norwegian salmon from 10 UK supermarkets
  • The best provided 67% of the recommended weekly Omega 3 but the worst only offered 26%
  • Fillets from two stores did not contain significantly more Omega 3 than non-premium products

Premium farmed salmon may be no healthier than value brands when it comes to Omega 3, a study has shown.

Fish-eaters benefit from two Omega 3 fatty acids – EPA and DHA – which can boost heart health and thinking skills.

Researchers analysed packs of farmed Scottish and Norwegian salmon from 10 UK supermarkets.

The best provided 67 per cent of the recommended weekly Omega 3 but the worst only offered 26 per cent.

Fillets from two stores did not contain significantly more Omega 3 than non-premium products.

Premium farmed salmon may be no healthier than value brands when it comes to Omega 3, a study has shown. Fish-eaters benefit from two Omega 3 fatty acids – EPA and DHA – which can boost heart health and thinking skills. (File image)

Farmed salmon tend to be fed a mixture of fish and vegetable oils but the latter lack the fatty acids found in seafood.

Study leader Dr Matthew Sprague, from Stirling University, said: 'The amount of EPA and DHA can vary based on the cut of salmon, as well as what it was fed, but farmed salmon is still high in nutrients.'

Salmon not only contains Omega 3 but selenium and phosphorus, which are also important for health.

Andrew Opie, director of food and sustainability at the British Retail Consortium, said: 'Consumers take various factors into consideration when buying salmon, including its health benefits and the way it is produced, and they will weigh these up when choosing what to purchase in a supermarket.'

Salmon not only contains Omega 3 but selenium and phosphorus, which are also important for health

Phil Brooke, from Compassion in World Farming, said: 'Intensive fish farming is bad for fish welfare and the product only contains Omega 3 due to the wasteful consumption of feed containing fish oil.'

Wild salmon consume only fish oil, which they get from algae and smaller fish, but lose fatty acids from that fish oil, as they become leaner during the migration back from the sea to the river to spawn.

This means farmed fish, which are kept confined in cages within the sea, can contain more Omega 3 than the wild variety.

But vegetable oil is more accessible, sustainable, and also cheaper than fish oil for the expanding fish farming industry.

So more of this can be used, which substantially reduces the amount of Omega 3 in farmed salmon.

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Cheaper salmon is 'as good as premium farmed products when it comes to Omega 3', study shows

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**Fish Oil and Omega-3s**:
   - Farmed salmon is typically promoted as a source of beneficial Omega-3 fatty acids, EPA and DHA, which are important for heart and brain health.

- However, farmed salmon’s Omega-3 content is directly influenced by its feed.

Often, the feed includes fish oil (rich in Omega-3s), but the proportion is declining due to cost and sustainability concerns; vegetable oils are substituting fish oils, though they lack EPA and DHA.

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Food As Medicine: Here Are Opportunities, Obstacles For This New Trend

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You put something in your mouth and swallow it with the goal of treating a disease. Is it medicine? Or is it food?

Well, if you are using food as medicine, then it can be both. The concept of “food as medicine” doesn’t refer to food that may simply taste like medicine—such as that fruitcake that your friend “gifted” you during the December Holidays. Instead, it’s about food items that may help treat different diseases. A 2021 publication in the Journal of Future Foods defined medical foods as “foods formulated and consumed enterally under medical supervision of physicians and intended for the dietary management of a disease or condition.” The word “enterally” here means that it goes through your intestines, which is where food would end up if you put it in your mouth versus somewhere else like your ear.

As you can see, this definition of medical foods also included the phrases “under medical supervision” and “for the dietary management of a disease or condition.” This makes a medical food different from an enriched or fortified food item, which is when vitamins, minerals, or other stuff that may be beneficial to your health are added to conventional foods. It also makes a medical food different from a nutraceutical, functional food, dietary supplement or anything else designated more for general health rather than for treating specific diseases.

Instead, a medical food is more similar to—but not the same as—medications that are manufactured by pharmaceutical companies. Unlike pharmaceutical drugs, though, a medical food must be entirely comprised of regular food ingredients, you know the stuff that you might normally eat for meals, snacks, dates or Groundhog’s Day celebrations.

This could make medical foods an attractive option for those worried about what synthesized stuff may be in a given pharmaceutical medication and the resulting side effects. As Thomas Weimbs, PhD, a Professor of Molecular, Cellular, and Developmental Biology at the University of California, Santa Barbara, and Chief Scientific Officer for Santa Barbara Nutrients, explained, “Medical foods consist of substances ‘generally recognized as safe’ or GRAS by the United States Food and Drug Administration.” So, what’s designated a medical foods should not have to go through as extensive regulatory processes as drugs do.

Moreover, identifying new medical foods could significantly expand the range of available treatment options for patients. Having more treatment options is typically better. It’s especially important for those with diseases that haven’t been the focus of pharmaceutical companies such as conditions that are less common and less understood by political and business leaders.

It shouldn’t be too surprising that food can serve as medicine. As you probably realize, what you eat can significantly affect your health in both negative and positive ways. This is one of the reasons why that all-bonbon diet is not advisable. In fact, special diets have already long been the mainstay treatments for certain diseases. For example, the primary treatment for phenylketonuria (PKU) is limiting the intake of foods that contain an amino acid called phenylalanine such as meat, dairy, nuts and tofu. That’s because those born with PKU have inherited a gene mutation that prevents an enzyme called phenylalanine hydroxylase (PAH) from converting phenylalanine into stuff that your body can use. As a result, phenylalanine can accumulate to toxic levels, leading to brain damage and other problems.

There are a number of medical foods already on the market such as Lipisorb for AIDS patients with fat malabsorption, Nepro for the nutritional needs of those on dialysis, Oxepa for those with lung injury, Renax for those with end stage renal disease, and Ultrase for those with pancreatic insufficiency. So, here’s some food for thought: are these products just scratching the surface? In other words, how much is food being left on the table when it comes to finding more ways to use food as medicine? Are the right mechanisms really in place to encourage more research in this area and have more such products to reach the market?

Well, Weimbs entered the medical food space inadvertently only after an accidental finding. For years, his research had focused on the mechanisms behind polycystic kidney disease (PKD). PKD is when multiple round, fluid-filled cysts of different sizes develop in your kidneys and grow to the point that they cause damage to and impair the functioning of your kidneys. Over time, this can result in high blood pressure, kidney failure and all sorts of life-threatening problems. Most often, PKD is inherited, although there are non-inherited forms of PKD as well.

One day Weimbs encountered what could be termed a “mice” surprise. A member of his laboratory tried putting mice with PKD on a calorie-restricted diet in order to inhibit a cell-signaling pathway called mammalian target of rapamycin (mTOR). He then found an unexpected effect: the PKD didn’t progress. This led to further experiments showing how diets that can induce ketosis could slow the growth of kidney cysts in PKD in rodents, as described in publication in Cell Metabolism. Ketosis is when you body burns fat rather than glucose to get energy. The breakdown of fat results in compounds called ketones, hence the name ketosis. Ketosis can result when you starve yourself or consume a diet that is very low in carbohydrates resulting in dearth of sugar in the bloodstream to burn.

Weimbs team found that subjecting rats with PKD to intermittent fasting led to lower blood blood glucose levels and ketosis, resulting in increased levels of β-hydroxybutyrate (BHB). These rats ended up having smaller cysts and improved kidney function. Such findings prompted Weimbs to explore using BHB to treat PKD, which ultimately resulted in a product called KetoCitra that’s being produced by Santa Barbara Nutrients. The Santa Barbara Nutrients website describes KetoCitra as “the FIRST non-prescription product specifically designed for the dietary management of chronic kidney disease (including the genetic form polycystic kidney disease).”

As Weimbs indicated, “KetoCitra contains two main ingredients, BHB and citric acid. BHB is a potent signaling molecule, a potent anti-inflammatory. Citric acid is part of the kidney’s normal defense against kidney stones. ” Even though you probably don’t usually ask the server at a restaurant, “What are your citric acid specials today,” citric acid does occur naturally in numerous foods, especially citrus fruits—hence the name—with lemons and limes having particularly high concentrations. “Medical foods are much less expensive to put together,” Weimbs related. “You don't have to do the same kind of clinical trials that are required for drugs. As a result, it’s less expensive to get a medical food to market than a drug to market, which can cost around $1.5 billion. The cost for a medical food can be about a hundred times less.”

With clinical trial costs being so high, pharmaceutical companies may be reluctant to develop drugs for conditions that don’t seem to have a big, guaranteed financial return. This can leave in the lurch patients who have conditions that don’t get that much attention. Ask the typical American about PKD and they may think that you are referring to someone’s initials or Pi Kappa Delta. When Glenn Frommer, the CEO and Founder of Milkbox Partners, was diagnosed with PKD a decade ago, he had never heard of the condition before. He was also told, “that there was nothing I could do about it. That it was only a matter of time before I would require dialysis and be on the kidney transplant list.” He would not accept this and began “looking for every potential avenue,” in his words.

Frommer started getting involved with different foundation and groups including the PKD Foundation and connected with different doctors, nutritionists and dieticians to find ways to better manage his condition. He eventually became a vegetarian and altered his diet in different ways. During a four-month period over the Summer of 2022, he rode his bicycle from San Francisco, California to Cape Cod, Massachusetts, in an effort to raise PKD awareness and funds for the PKD Foundation and PKD research. This included stopping by at different universities where scientists were conducting such research. In the process, he met Weimbs.

So how is Frommer now, years after he was told that there was nothing he could do? Well, if Frommer’s cross-country ride is any indication, he’s remained very active and managed to defy the more dire prognoses that he initially received. Frommer credited what he described as taking a more “proactive approach to treatment of disease.”

Expanding the use of “food as medicine” seems like a no-brainer. But there are still a lot obstacles baked-in to our country’s current health systems. Weimbs pointed to the lack of support for research into potential medical foods: “Often funding agencies are very focused on pharmaceutical approaches. 90% of clinical trials funded by pharma.” Even after medical foods reach the market, “they may not be reimbursed by health insurance,” Weimbs added. “Many doctors are not familiar with medical foods. They are often hesitant, because medical foods are not FDA approved [in the same way that drugs are].”

Moreover, as Timothy Morck, PhD—Founder and President of Spectrum Nutrition a consulting firm for nutrition-related regulatory policy and scientific affairs—noted, the way FDA is regulating medical foods seems outdated and unclear. He elaborated, “Nothing has been formally updated, despite major advances in nutritional science and understanding of physiological processes in the body, healthy or disease-impacted. It is unfathomable to believe that regulatory language governing this important class of food products has not been changed or updated, in 36 years!!!” Morck continued by saying, “But, the FDA still uses the same claim that they have other priorities and insufficient staff.”

Therefore, those interested in medical foods can’t simply rely on word of mouth to find more treatments besides pharmaceutical drugs to put in their mouths. There needs to be significant changes in the systems that govern healthcare such as overhauling how doctors are trained, how insurance reimbursement works and what gets supported by funding agencies and policy makers. Otherwise, those hungering for better ways to manage their medical conditions may not realize that the solution could already be embedded what’s already being eaten.

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**Carotenoids (Astaxanthin)**:
   - Astaxanthin is a carotenoid added to feed to give salmon their characteristic pink/orange flesh (wild salmon get this by eating krill and algae).

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Vegikrill From iwi life: Saving the Oceans a Million Krill at a Time

Us Weekly has affiliate partnerships so we may receive compensation for some links to products and services.

Omega-3 fatty acids are crucial for our cell health but are a compound the human body can’t produce on its own. Thankfully, supplements are an effective way to add those vital nutrients into our diets, and plenty of people rely on supplements to get the vitamins and nutrients we need on a daily basis.

Still, there has to be a downside, right? Unfortunately, sourcing those products can cause a lot of harm to the environment — but it doesn’t have to be this way.

With iwi life’s Vegikrill plant-based Omega-3 supplement, ecologically-conscious shoppers can get the best version of the supplements they need without compromising their conscience. Check out their website to learn more about Vegikrill, or read on to discover the iwi life difference!

The Omega-3 Advantage

Contrary to popular belief, not all fats are unhealthy. Polyunsaturated fats such as Omega-3s are important nutrients that allow your body to function efficiently.

Since the human body can’t produce these lipids, supplements like Vegikrill are necessary if you don’t get enough Omega-3 from your diet, which 80% of Americans don’t.

There are three main types of fatty acids our bodies need:

  • EPA (eicosapentaenoic acid): This type is considered the “marine Omega-3” because it is found in marine life.
  • DHA (docosahexaenoic acid): This form of fatty acid is also found in marine life, including fish.
  • ALA (alpha-linolenic acid): The fatty acid most commonly consumed by Americans, ALA is found mainly in nuts, seeds, and some grass-fed animals.

Even though many people get plenty of Omega-3s from their diets, they aren’t necessarily in the right balance. Because our bodies have to work hard to try to convert ALA into DHA and EPA, it can be easy for many of us to fall short of our DHA and EPA needs.

As an alternative, many consumers have often turned to traditional fish oil in order to access those essential nutrients. While setting aside several nights a week for fish dinners may be easy for some people, getting that much ocean life onto our plates can be difficult and even concerning for the healthiest among us. Smart consumers are now turning to algae knowing this is the original source of Omega-3s for fish.

Krill Connection

In the last few decades, more Americans have turned to krill oil to get their Omega-3 needs met. It seems to make sense: krill oil has been shown to have higher bioavailability (meaning it’s better absorbed) than fish oil.

Krill are tiny crustaceans, similar to shrimp, which grow no larger than a paperclip. Because of the high absorption rate of krill oil, more supplement companies are offering it as a source of Omega-3.

Some consumers also like the idea of krill oil as a way to reduce their exposure to ocean contaminants like mercury. The lower on the food chain, typically, the less heavy metal build-up you’ll find in an ocean creature. While Omega-3 fatty acids are excellent additions to anyone’s diet, krill have more to offer than lipids.

Another reason krill oil and supplements such as Vegikrill are so attractive to health-conscious consumers is the presence of astaxanthin. The compound is what gives salmon and flamingos their beautiful pink color, and as an antioxidant, it has a lot of health benefits as well.

Tiny Creatures, Big Impact

Krill is one of the planet’s most plentiful types of marine life. With over 400 million metric tons swimming the Arctic seas, they make a tempting catch for companies looking to make a quick profit.

Braving sea swells of over 40 feet and frigid temperatures year-round, ships from countries around the world face treacherous waters for the chance to meet their own tonnage quotas.

The impact is much less beneficial for the marine life that depends on those krill to live. The delicate ecosystem in those frozen waters becomes unbalanced when certain areas are left lacking this valuable natural resource.

Some of the roles that krill play in their Arctic habitat include:

The Food Web

Dozens of animals rely on the crawly crustaceans for survival. In locations where overfishing occurs, the outlook is grim.

As fishing vessels vacuum up over 1,000 metric tons of krill per day, other marine organisms have few options for alternate food sources. Blue whales, the largest mammals on Earth, can eat up to four tons of krill themselves. Other animals, such as chinstrap penguins and crabeater seals, also get most of their sustenance from krill.

Thanks to its wealth of benefits, krill harvesting has become one of the most profitable fishing ventures in the world. Focusing on Arctic krill, some companies in the supplement industry have begun exploiting these animals for their products. Because of this, well-educated retailers and consumers are turning to better sources, like algae, for Omega-3s that are more easily absorbed by the body and won’t deplete or disrupt our critical ocean ecosystem.

Nutrient Exchange

Krill are a type of zooplankton, marine life that are too small to swim against the current and can only drift along with the flow. However, they can make their way toward and away from the ocean’s surface in a process called vertical migration.

By traveling upwards to feed during the day and descending back to the depths in the evening, krill transport essential nutrients into forms that other animals can consume for sustenance.

Carbon Pump

Another way krill’s eating habits help to maintain the ocean’s ecology involves the redistribution of carbon. On their evening trek downward, krill convert their own food source, algae, into energy and waste. The waste is left in those lower levels, transferring carbon from the ocean’s surface to its floor.

Since krill are one of the largest collective biomasses on the planet, the animals deposit a significant amount of carbon during their daily routine.

The Algae Alternative

Krill may be popular for supplements, but their critical role in the Arctic’s ecosystem makes their harvesting inherently dangerous to the environment.

Krill aren’t economically viable for farming like some other marine life, primarily because it wouldn’t be cost-effective to grow their food and maintain their habitat. However, looking at where krill get their Omega-3s and astaxanthin from, there is a substitute that actually improves on the available nutrients.

Concerned with both consumer and planetary health, the founders of iwi life decided to find a better way to harvest those nutrients. It’s not just krill but farming practices in general that need improving. With a focus on sustainable farming, the organization decided to get their product from a source richer in Omega-3s and astaxanthin than krill alone.

Using revolutionary new methods, the team at iwi life began farming algae to develop a plant-based solution that’s better for your health, the Earth, and all the animals that live upon it.

Head to iwi life’s website and see the difference Vegikrill can make!

Integrity

The main mission of iwi life is to unlock the power of the 1.9 billion-year-old superhero microorganism called algae. They do so by understanding its nutrient benefits and implementing sustainable farming practices on their own algae farms. Algae used for Vegikrill vegan Omega-3 supplements is grown in large pools in the deserts of West Texas and New Mexico. Soaking in sunlight as giant paddle wheels churn the water, algae is exposed to fresh air in huge batches.

Powered by the renewable resources of naturally salty water and sunlight, iwi life’s farming process extracts more Omega-3 in less acreage than traditional methods could possibly produce — all requiring no fresh water.

Inspiration

Sustainable farming is one aspect of iwi life’s ideals. Another aspect of their mission was finding alternative sources for Omega-3s. To keep fragile oceanic ecosystems intact, there must be a significant drop in harvesting fish and krill. If fish and krill get those nutrients from their food source, algae, the founders realized it makes sense to cut out the middleman and create the most potent form of those Omega-3s possible.

The supplements found in iwi life’s vegan Vegikrill supplements have up to 1.7x better absorption when compared to those found in other marine life, making algae the most potent producer around!

Innovation

Along with sustainability and more potent Omega-3s, iwi life’s farming techniques provide other benefits as well. Unlike outdated methods for obtaining Omega-3s, fish and krill stay in the ocean where they belong.

That’s welcome news for vegans who avoid eating animal products. Vegikrill is a plant-based supplement that consumers can feel good about purchasing. Providing only environmental benefits and the conscientious treatment of marine animals, Vegikrill and iwi life’s other supplements provide a no-compromise way for people to stay healthy and help the planet while doing it!

The Vegikrill Revolution

Krill oil has enjoyed a reputation for being the most absorbable source of Omega-3, but the good news is that a more sustainable source is not only better for your body, but better for the planet. Thanks to vegan Vegikrill plant-based Omega-3 supplements, iwi life lets concerned consumers ease their anxiety. Fish and krill stay in the ocean, keeping the ecosystem balanced while wellness enthusiasts get the nutrients their bodies need.

With sustainable farming practices and vegan-approved ingredients, Vegikrill gives you the best Omega-3s and astaxanthin without regrets.

Don’t just take our word for it — try Vegikrill today!

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What are some of the additives that are added to salmon feeds in salmon farms?

What are the purposes of adding pigments to the feed in salmon farms?

- Astaxanthin is also an antioxidant and provides health benefits; it is considered safe and is regulated for use in salmon feeds.

**Other Additives in Salmon Feed**:
   - **Feed acidifiers**: Used to control microbial growth, improve feed efficiency, and gut health.

- **Binders, antioxidants, preservatives (e.g., TBHQ)**: Antioxidants like TBHQ (tertiary butylhydroquinone) may be present to prevent spoilage of fats in the feed.

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You are what you eat

Ingredients and funding behind imitation meat

By Deanna Nelson-Licking for Tri-State Livestock News

Cattle efficiently convert plant matter into natural protein. Much of this is grass, which can’t be consumed by humans.

Multi-national corporations and wealthy elite have pooled their money to create imitation meat, some that will even “bleed” fake blood. While bean burgers and Tofu products have been around for many years to cater to vegetarians, these latest lab creations are made from a long list of sometimes questionable and highly processed ingredients.

Scott Lively co-founder of Raise American isn’t a fan of the plant based meat products. “My issue is if you want a plant based diet, eat plants, why pretend that you are eating meat. Many are eating a trend not because it’s good. Some have like twenty-seven ingredients and they only disclose ten of them. It’s not plant based it’s science based.”

According to foodadditives.com, Methyl-cellulose (used in Beyond Meat Beyond Burger) is generally recognized as safe when used in accordance with good manufacturing practice. It is synthetically produced and can be used as an emulsifier or emulsifier salt, flavor enhancer, and stabilizer or thickener in food, cosmetics, pharmaceutical and other industries.

According to healthlines.com Sodium phosphate (an ingredient in 365 Everyday Value, Breaded Chickenless Nuggets) is an umbrella term that refers to multiple combinations of sodium (salt) and phosphate (an inorganic, salt-forming chemical). Food-grade sodium phosphate is recognized by the U.S. Food and Drug Administration (FDA) as safe for consumption in processed food. Another use is to prepare the human bowel prior to a colonoscopy. Some researchers have found sodium phosphate when used as a food additive, can impact health differently than naturally occurring phosphate. This is because it’s absorbed differently by the body. According to the abstract, high levels of phosphate may elevate mortality rates for the general public, as well as for those with kidney disease and cardiovascular disease. Researchers linked high phosphate levels to accelerated aging and vascular damage. The researchers recommended that people eat foods with naturally occurring phosphates, rather than those with added sodium phosphate.

TBHQ, or tert-butylhydroquinone, another common ingredient in imitation meat is a commonly used preservative in processed foods, particularly those containing fats or oils. It is banned in some jurisdictions due to being linked to immune dysfunction, protection against fat-induced cell death, and to both carcinogenic and cancer-protective mechanisms within the body. While in other countries including the United States, TBHQ is deemed safe and used in thousands of processed foods. Microwave popcorn, chips, chicken nuggets, and even some kinds of butter contain TBHQ. It acts as a preservative to prevent oils in these products from oxidizing, and its fat anti-peroxidation effects also prevent oils from going rancid. In small amounts it is deemed safe but diets heavy in processed food may exceed safe amounts.

On a quest to eliminate the need for animal farming, Pat Brown founded Impossible Foods, seeking to provide an environmentally friendly alternative to meat and dairy, directly from plants. Previously Brown was a world renowned geneticist, Howard Hughes Medical Institute Investigator, and Professor of Biochemistry at Stanford University. In Brown’s bio on Tedmed.com he explains how he uses biochemistry to trick plants into producing the same protein as meat “all while tasting just as delicious.”

Ethan Brown the founder and chief executive of Beyond Meat contends there are several main benefits to consuming plant-based foods instead of animal meat. It leads to fewer greenhouse gas emissions, it consumes fewer natural resources and it is better for human health. But for Mr. Brown, there is a more personal motivator. He would rather not be responsible for the deaths of animals. (New York Times article The ‘Hedonistic Altruism’ of Plant-Based Meat by By David Gelles, Aug. 27, 2021).

Most of these newer products use chemically extracted protein isolates or concentrates from soy or peas, rather than the whole beans themselves and rely on artificial colors to improve eye appeal.

While the California-based Impossible Foods might have had a humble beginning they quickly became the fastest growing plant based meat company with over two billion dollars invested in it. Investors in many of the companies have links to large corporations and overseas companies especially with Chinese ties, such as Horizons Ventures, the private investment arm of Mr. Li Ka-shing, a leading investor in some of the world’s most innovative companies and disruptive technologies, including Facebook, Waze, Spotify, Impossible Foods, Improbable and Zoom.

Other investors in the companies include Cari Tuna and Dustin Moskovitz, a co-founder of Facebook and Asana. And Biz Stone is an American entrepreneur and co-founder of Twitter. Beyond Meat is also backed by celebrity and athlete investors such as Leonardo DiCaprio, Jessica Chastain, Snoop Dogg, Liza Koshy, Chris Paul, Kyrie Irving and DeAndre Hopkins.

Tyson was an early investor in Beyond Meat and sold its shares (estimated to be worth $79 million) in 2019 on the eve of the vegan brand’s IPO to focus on its own plant-based offerings. Those products include the Raised & Rooted brand which Tyson initially launched in 2019.

The formerly popular investments have seen a steady decline in value. Beyond Meat stocks have fallen 84 percent from its peak of $152.58 in July of 2019 to a mere $24.42 in June of 2022. Many investors have lost millions. Supply chain issues have been blamed on some of the failures but the consumer demand has not grown as predicted.

Some see more of a future for Lab-grown meat, cultured meat grown from cells in a bioreactor, nourished by plant-based ingredients. The product allegedly has the same nutritional content as traditional meat.

Sean O’Keefe Present Professor, Department of Food Science and Technology, Virginia Polytechnic Institute and State University, Blacksburg, VA weighed in on some of the ingredients found in imitation meat products. “TBHQ is a synthetic antioxidant used to prevent oxidation, Polypropylene Glycol is a flavoring and absorbs moisture. Why is it there? Soy and pea proteins are not any healthier than beef, we need to be aware that these products are highly processed, high tech products with a lot of components in there. TBHQ is a synthetic antioxidant used to prevent oxidation, Polypropylene Glycol is a flavoring and absorbs moisture.”

O’Keefe feels that many individuals are insulated from where their food comes from and that we need to reconnect with our food sources. “I’m a food scientist and the simplest, closest to the farms is best, I personally don’t like the synthetic ingredients and I don’t feel that the imitation meat is sustainable. Natural is better for us and has been consumed for thousands of years. Nothing is more natural than an egg or a cow.”

- **Vitamins and minerals**: Added to compensate for those lacking in the feed from plant-based ingredients.

- **Colorants**: Astaxanthin is the primary colorant approved; others are rare or highly regulated.

What are some of the additives that are added to salmon feeds in salmon farms?

- **Antibiotics and pesticides**: Use varies by country and regulation; some countries have strict limits or bans.

**Health Concerns**:
   - **Heavy metals**: Fish oils used in feed can be contaminated with mercury or other heavy metals; quality controls are important.

Title:

Content: There are so many supplements on the market that claim to be the best and provide the most important benefits. With so many super-vitamin options to choose from, finding the right ones for your regular regimen can be a journey. Fish oil benefits, however, may be worth considering for the improvement of your health, and they can be found in supplements as well as certain foods in your diet.

We spoke with Jeffrey Bland, P.h.D., a Clinical Biochemist, founder of The Institute for Functional Medicine and president of Big Bold Health, as well as Melissa Prest, C.D.N., R.D.N., National Media Spokesperson for the Academy of Nutrition and Dietetics and member of the Prevention Medical Board, to give you all the expert insight on the benefits of fish oil.

What is fish oil? What foods have fish oil in them?

Fish oil is the fat or oil that’s extracted from fish tissue. It usually comes from oily fish such as herring, tuna, anchovies, trout, salmon, and mackerel. It’s also produced from the livers of other fish, as is the case with cod liver oil.

More From Prevention

The American Heart Association recommends eating 2 servings of fish (particularly fatty fish) per week. A serving is 3 ounces cooked, or about 3/4 cup of flaked fish. Fatty fish like anchovies, herring, mackerel, black cod, salmon, sardines, bluefin tuna, whitefish, striped bass and cobia are high in omega-3 fatty acids.

However, if you aren’t regularly eating 2 servings of these kinds of fatty fish per week, taking fish oil supplements can help you get enough omega-3s. But not all fish oils are created equal.

When you’re ready to shop for a fish oil supplement, Bland recommends looking for a brand that is truthful in labeling, transparent about the source of origin, and manufactured from sustainable fisheries. But before you buy, here’s everything to know.

What are the nutritional benefits of fish oil supplements?

Fish oil is rich in omega-3 fatty acids usually in the form of docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), vitamin A, and vitamin D. Although studies continue to reveal more of the ways fish oil can be important for our health, here are some of the strongest claims on the good works of the super-supplement.

Supports Heart Health

According to the American Heart Association, research has shown that omega-3 fatty acids can reduce your risk of heart disease and stroke. Studies have also shown that fish oil can also provide the following benefits:

    • Improved cholesterol levels. It can increase levels of HDL (good) cholesterol and may also lower levels of LDL (bad) cholesterol.
    • Decreased triglycerides. It can lower triglycerides by 15–30%.
    • Reduced blood pressure. Even in small doses, it helps reduce blood pressure in people with elevated levels.
    • Plaque prevention. It may prevent the plaques that can cause arteries to harden, as well as make arterial plaques more stable and safer in those who already have them.

    Although fish oil supplements can improve many of the risk factors for heart disease, there is no clear evidence that they can prevent heart attacks or strokes.

    Supports Brain Health

    Your brain is made up of nearly 60% fat, and much of this fat is omega-3 fatty acids. Therefore, omega-3s are essential for typical brain function. The omega-3 fatty acids EPA and DHA are critical for normal brain function and development throughout all stages of life.

    Omega-3’s are essential for the maintenance of normal brain function throughout life. These fatty acids preserve cell membrane health and facilitate communication between brain cells.

    These fatty acids have also shown to have important roles in the developing baby’s brain. Many studies have correlated pregnant women’s fish intake or fish oil use with higher scores for their children on tests of intelligence and brain function in early childhood.

    Supports Eye Health

    Not unlike your brain, your eyes also rely on omega-3 fatty acids. Fish oil has many advantages, both for developing vision and maintaining healthy eyes at any age.

    Studies have shown that people who do not get enough omega-3s in their diet tend to be at greater risk for eye diseases, such as age-related macular degeneration.

    Reduces Inflammation

    Inflammation is your immune system’s way of fighting infection and treating injuries. Though, if you suffer from chronic inflammation that doesn’t resolve on its own, it can lead to more serious health issues, such as obesity, diabetes, depression, and heart disease.

    Fish oil has anti-inflammatory properties, and studies have shown that it may help treat conditions involving chronic inflammation.

    Reduces Liver Fat

    Your liver processes most of the fat in your body and can often have an impact on weight gain.

    Given the rising rates of obesity in the U.S., liver disease is also becoming increasingly common—particularly nonalcoholic fatty liver disease (NAFLD), in which fat accumulates in your liver.

    Studies have shown that fish oil supplements can improve liver function and inflammation, which may help reduce symptoms of NAFLD and the amount of fat in your liver.

    In addition to all these important health impacts, “some research has shown benefits to taking fish oil with pain with rheumatoid arthritis, and prevention of Alzheimer's disease and dementia,” explains Prest.

    Bland adds that an “increase in levels of omega-3 is not only good for your heart, but it’s also good for your brain, good for your liver, good for digestion, and good for your joints.” He says “the more studies that are done, the more we see that fish oil benefits can pertain to any specialty of medicine.”

    Who can benefit from taking fish oil supplements?

    If getting in good sources of fish and seafood once to twice a week is difficult, fish oil supplementation may be appropriate, says Prest.

    “Virtually everyone can benefit from consuming high quality fish oil,” says Bland, but with any kind of supplement or medication, there are those select few who should proceed with caution.

    Prest warns that “taking fish oil and an anticoagulant medication, commonly known as blood thinners, should be avoided because fish oil will decrease your ability to form a blood clot leaving you vulnerable to bleeding.” Additionally, she warns that higher doses of fish oil may elevate glucose, so talk with your provider if you have diabetes to know if it is appropriate for you to take a fish oil supplement.

    Because these products are generally derived from fish products, people who have allergies to fish or fish products, warns Bland.

    Are there any side effects of taking fish oil supplements?

    One of the biggest complaints people have with taking fish oil is fish-tasting burps, says Prest. “You can limit this by starting with a small dose and taking the fish oil with your largest meal of the day. Most side effects have been reported with higher doses so start small and increase the dose slowly.” Other side effects include nausea, diarrhea, heartburn, and abdominal pain.

    It’s important to note that this common complaint is also traditionally associated with low quality fish oil, says Bland. According to the expert, there are far less of these claimed side effects if you are sure to look for proper fish oil that provides truth in labeling and manufacturing is transparent all the way back to the origin of the fish, like this one from Nordic Naturals.

    Prest’s final word of warning is to check the supplement label to make sure the fish oil has been tested for heavy metals like mercury, as this can lead to further health issues.

    So, if you’re interested in trying out the super-supplement for yourself, Bland suggests starting at a reasonable dose, 1 capsule a day with food. If you are currently on any blood thinners, are diabetic, or have a fish allergy, consult with your doctor before adding fish oil to your list of vitamins.

    Dietary supplements are products intended to supplement the diet. They are not medicines and are not intended to treat, diagnose, mitigate, prevent, or cure diseases. Be cautious about taking dietary supplements if you are pregnant or nursing. Also, be careful about giving supplements to a child, unless recommended by their healthcare provider.

- **Reduced Omega-3s**: The shift to vegetable oil in feed can lower health-promoting fats in the final salmon product.

- **Antibiotic residues**: Excessive use of antibiotics in some regions may contribute to antibiotic resistance or residues in edible fish.

What has the release of Netflix's ecological crisis documentary "Seaspiracy"  exposed?

The pollution risks associated with antibiotics used in sea-farmed salmon.

What health concerns are there specifically related to additives in farmed salmon feed?

- **Additives Like TBHQ**: TBHQ is considered safe in many countries but may be concerning for some consumers sensitive to synthetic preservatives.

Title:

Content: Low-Carb Salmon Patties Recipe with no fillers - These Old Cookbooks (2024)

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Jump to RecipePrint Recipe

These low-carb salmon patties feature just a few simple ingredients but a big on flavor.

Easy Salmon Patties have the flavor of the classic salmon patty recipe without bread crumbs or crackers. What’s even better?This recipe only takes 6 ingredients, and that includes salt and pepper.

Table of Contents

Easy Salmon Patties

Our Classic Salmon Patties recipe is number one on our blog and our Pinterest boards. Maybe we should start calling these the BEST SALMON PATTIES! But we love this low-carb version even better. That’s because these salmon patties are fast, easy (only 6 ingredients), delicious, kid-approved, and diet-friendly, whether it be low carb, keto or gluten-free.

Barbara makes salmon cakes quite often – they are a favorite of her daughters (her husband isn’t as big of a fan). So Barbara usually plans to make them when her husband has an evening meeting or is traveling for work. She invites our cousin Janet to dinner on these evenings as she’s a HUGE fan of Barbara’s salmon patties!

Our mom also made this exact salmon patties recipe without breadcrumbs using canned salmon growing up. The delicious aroma of these frying up on the stove top take us right back to our childhood.

Low-Carb Salmon Patties Ingredient List

Salmon Patties without Bread Crumbs

While our Classic Salmon Patties are “classic” for a reason, Barbara actually makes these Low-Carb Salmon Patties just as often as the others.

Actually, she says she can give youa thousand reasons to make these:

  1. They are delicious
  2. They are fast.
  3. Canned Salmon is affordable. (Never seen/bought it? Here are some options.)
  4. Canned Salmon can be a staple in your pantry. Staples are great for quick meals.
  5. These are kid friendly
  6. Canned Salmon is a good source of calcium.
  7. Canned Salmon is high in protein and Omega 3’s.
  8. You can get it at Aldi, our favorite grocery store.
  9. This recipe fits the bill for those of you on a low-carb diet, like Ketogenic (or gluten-free).
  10. You can eat these with a fork or as a sandwich!

Ok, that’s 10 reasons. But, we think that’s enough!

How to Make Low-Carb Salmon Patties

Step By Step Instructions

  1. Drain canned salmon into a bowl, removing the bones and skin. Reserve some of the salmon liquid.
  2. Add egg, black pepper and salt, and mix with your hands until incorporated. The mixture should be slightly wet and sloppy. The reserved juice can be added if necessary.
  3. In a medium skillet, heat butter and olive oil over medium heat until it is sizzling.
  4. Divide the salmon into 4 patties, and add to the skillet.
  5. Cook on each side 5-7 minutes or until golden brown. Resist the urge to move or flip until a golden brown crust has formed.

Full recipe steps and ingredient amounts for these quick Salmon Patties can be found in the recipe card at the bottom of this post.

Recipe FAQs

  • These salmon patties without bread crumbs and without crackers means they are low carb.
  • Reserve a little bit of the juices from the canned salmon. This keeps the salmon patty flavorful and also helps hold the salmon patty together.
  • Use your clean hands to mix all the ingredients together and form a salmon patty.
  • Do not add the salmon patty to the butter and olive oil in the pan until it is heated up. Also, do not touch or flip the salmon patty until you see the bottom edge is browned well. This prevents the salmon patty from falling apart.
  • Eat alone with lots of ketchup or mustard or you could eat as a sandwich. Tartar sauce is also optional.
  • My favorite way to eat these is with fried potatoes and creamed peas.

What to eat with salmon patties?

Check out these 10 side dishes that go perfectly along side salmon patties.

  1. Creamed Peas
  2. Cottage Cheese
  3. Red Hot Cinnamon Apples
  4. Simple Coleslaw
  5. Applesauce
  6. Fruit Salad
  7. Creamed Corn
  8. Ambrosia
  9. Cornbread
  10. Broccoli Rice Casserole

Recipe Variations

  • If you really feel the need to add a binder, try using crushed saltine crackers.
  • Fresh dill or parsley makes a nice addition.
  • Try adding diced onion for more flavor.
  • Lemon juice brightens up the flavor.

Our Favorite Seafood Recipes

We pulled together our canned salmon recipes in this post.

What can I use instead of breadcrumbs for fish cakes?

Any type of crushed crackers such as Saltines or Ritz, cornflakes, panko bread crumbs or just a plain, raw egg can replace breadcrumbs in fish cakes.

Can I make salmon croquettes without bread crumbs?

Yes, my mom never used bread crumbs for salmon croquettes. Instead use a raw egg as the binder. Be sure the oil is hot enough before placing the salmon mixture in the skillet. Do not mess with the croquettes until it’s golden brown on the bottom. Only flip once!

Print Recipe

4.88 from 8 votes

Easy Salmon Patties – A Low-Carb Salmon Patties without Bread Crumbs

Easy Salmon Patties have the flavor of the classic salmon patty recipe without bread crumbs and without crackers, making them a low carb salmon patties recipe.

Prep Time6 minutes mins

Cook Time14 minutes mins

Total Time20 minutes mins

Course: Entree

Cuisine: American

Keyword: easy salmon patties, low-carb salmon patties, salmon cakes, salmon patties, salmon patties without bread crumbs, salmon patty

Servings: 4

Calories: 216kcal

Author: Barbara

Ingredients

  • 14.75 ounces Wild Alaskan Pink Salmon canned
  • 1 egg
  • 1/8 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil

Instructions

  • Drain salmon into a bowl, and reserve the liquid. Remove bones and skin from the salmon.

  • Add egg, black pepper and salt to the salmon. Mix with your hands until incorporated. The mixture should be slightly wet and sloppy. If too dry, add some salmon broth back to the mixture.

  • Add butter and olive oil to a skillet; heat over medium heat until butter mixture is sizzling.

  • Make 4 patties out of salmon mixture; add to the skillet.

  • Cook on each side 5 to 7 minutes or until golden brown.

Notes

The nutritional information below is auto-calculated and can vary depending on the products used. It should not be used for specific dietary needs.

Nutrition

Calories: 216kcal | Carbohydrates: 0.1g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 582mg | Potassium: 365mg | Fiber: 0.01g | Sugar: 0.04g | Vitamin A: 215IU | Calcium: 303mg | Iron: 1mg

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FAQs

What to use instead of breadcrumbs for salmon patties? ›

No breadcrumbs are needed: Instead, I use a small amount of almond flour. It adds a lovely nuttiness, and doesn't overpower the salmon flavor the way breadcrumbs can often do. If I'm making salmon patties, I surely want them to taste like salmon and not bread!

What to use to keep salmon patties from falling apart? ›

Mayonnaise. Mayonnaise will add moisture and help keep the salmon patty from falling apart.

What can I use as a binder instead of eggs in salmon patties? ›

You can use wheat flour, oat flour or mashed potatoes egg substitute for binder in salmon patties. Replace each egg with 1/3 cup of flour or mashed potato.

What causes salmon patties to fall apart? ›

If you add too much egg, for instance, or the canned fish isn't properly drained, the mixture will be too wet and the cakes will fall apart. Too many breadcrumbs, on the other hand, will make your cakes dry and crumbly.

What should I use if I don't have breadcrumbs? ›

For ¼ cup fine, dry bread crumbs, substitute any of these items:
  • ¾ cup soft bread crumbs.
  • ¼ cup panko.
  • ¼ cup cracker or pretzel crumbs.
  • ¼ cup crushed cornflakes or other unsweetened cereals.
  • ⅔ cup regular rolled oats (Use this only as a substitute for bread crumbs in meat loaf and other meat mixtures, such as burgers.
May 24, 2023

What can I use to bind instead of breadcrumbs? ›

Nuts Or Seeds

Sunflower seeds, almonds, and sesame seeds are all great breadcrumb alternatives. Chop larger nuts finely in a food processor. Seeds like sesame are already small enough and can be used as is. Use a variety of nuts as a coating for chicken, fish, or pork; just pulse them finely so they will stick.

How do you keep homemade patties from falling apart? ›

We recommend simply shaping the beef into a vague burger shape with the least amount handling as possible. Or if you'd rather work smarter than harder, you can also use a stuffed burger press like the Big Boy Burger Binder, which shapes the perfect burger every time. Go easy on the flipping too.

How do you keep patties from falling apart? ›

watch the edges, and don't flip them until the edges are browning. also pay attention to the way you shape your burgers. if they're much thicker in the middle than they are on the edges, the middle will still be loose while the edges of the burger are firm. and then you have the fall-apart thing happening.

Can you use milk as a binder instead of eggs? ›

If you're making something fairly dense, such as a chocolate cake, use ¼ cup milk of your choice instead of the egg.

Can I use mayonnaise instead of eggs as a binder? ›

There are more than a few reasons why mayo makes sense as a substitute for egg wash. Since they both share the same main ingredient (eggs), they function in very similar ways. Much like egg wash acts as a binding agent to help seasonings and breadcrumbs stick to meat, creamy mayonnaise also manages to do the same.

What can I use to bind ingredients instead of egg? ›

Some common egg substitutes include:
  • Mashed banana. Mashed banana can act as a binding agent when baking or making pancake batter. ...
  • Applesauce. Applesauce can also act as a binding agent. ...
  • Fruit puree. ...
  • Avocado. ...
  • Gelatin. ...
  • Xanthan gum. ...
  • Vegetable oil and baking powder. ...
  • Margarine.
Mar 30, 2021

Why are my salmon patties so dry? ›

Overcooked Salmon Is Dry

Salmon goes from moist and silky to tough and dry when it's overcooked, even by just a minute or two. This can happen whether you're grilling it, baking it, broiling it, or cooking it on the stovetop, although some methods of preparation are better suited for salmon than others.

Why are my salmon patties mushy? ›

Cooking the salmon patties at too high a temperature or for too short a time can result in a mushy interior. Is canned salmon good for you? Canned salmon has great health benefits! It's high in protein, rich in omega-3 heart healthy fats, high in potassium and B vitamins…just to name a few.

What is the white stuff that seeps out of salmon? ›

Albumin is a liquid protein that solidifies when the fish is cooked, seeping out as the muscle fibers contract under heat, becoming thick and a bright white. Think of your salmon as a wet towel being rung out. The wringing is the heat and the water being pushed out is that white stuff you're seeing.

How do I keep my fish patties from falling apart? ›

Use Binding Agents: Incorporate ingredients that act as binding agents, such as eggs, mayonnaise, breadcrumbs, or mashed potatoes. These ingredients help hold the mixture together and prevent it from crumbling. Chill the Mixture: After shaping the fish cakes, refrigerate them for at least 30 minutes before cooking.

What is a good egg substitute for breading? ›

THE BOTTOM LINE: We recommend using heavy cream when breading foods if you cannot use eggs. CREAM IS BEST: If you can't use eggs, use heavy cream to hold breading in place.

What is the purpose of breadcrumbs in patties? ›

Burgers. Breadcrumbs make a great addition to homemade burger patties—particularly ones made with lean meat. Due to their texture and softness, breadcrumbs will help the patties hold moisture while grilling or pan-frying, leaving you with a juicy and tasty end result.

Can I use egg instead of breadcrumbs in burgers? ›

There are several ways to bind a burger patty together for grilling to help it maintain its shape and not fall apart. Here are some common methods: Egg: Adding beaten egg as a binder helps to hold the ingredients together. The proteins in the egg coagulate during cooking, helping the patty keep its shape.

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**Regulations and Standards**:
   - Additives in salmon feed are regulated by food safety authorities in major salmon-producing countries (e.g., EU, Norway, Chile, Canada, Scotland, USA).

What countries or jurisdictions have regulations concerning additives in salmon feed?

- The EU and Norway (largest producers) strictly regulate approved additives; there are clear upper limits for carotenoids, antioxidants, and total allowable contaminants (heavy metals, residues).

What countries or jurisdictions have regulations concerning additives in salmon feed?

- The US FDA also regulates feed ingredients and maximum residue limits for drugs or chemicals.

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Content: Monday, May 6, 2024 81° Today's Paper

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How bad are ultraprocessed foods, really?

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AARON E. MARTINEZ / AMERICAN-STATESMAN / USA TODAY NETWORK

Prepackaged junk food often has high sodium, fat and sometimes sugar.

In the mid-1990s, Carlos Monteiro, a nutritional public health researcher in Brazil, noticed something alarming: Obesity rates among children in his country were rising rapidly.

To understand why, he and his colleagues at the University of Sao Paulo scrutinized data on the food buying patterns of Brazilian households to see if they had changed in recent years. The researchers found that people were purchasing less sugar, salt, cooking oils and staples such as rice and beans, and more processed foods such as sodas, sausages, instant noodles, packaged breads and cookies.

To describe that second category of food, the team came up with a new term: ultraprocessed foods, or UPFs, which they would later link to weight gain in children and adults in Brazil.

Since then, scientists have found associations between UPFs and a range of health conditions, including heart disease, Type 2 diabetes, obesity, gastrointestinal diseases and depression, as well as earlier death.

That’s concerning, experts say, since ultraprocessed foods have become a major part of people’s diets worldwide. They account for 67% of the calories consumed by children and teenagers in the United States, for example.

But many questions remain. What are ultraprocessed foods, exactly? And how strong is the evidence that they’re harmful? We asked experts to answer these and other questions.

WHAT ARE ULTRAPROCESSED FOODS?

In order to study foods based on how they were processed, Monteiro and his colleagues developed a food classification system called Nova, named after the Portuguese and Latin words for “new.” It has since been adopted by researchers across the world.

The Nova system sorts foods into four categories:

Unprocessed or minimally processed foods, such as fresh or frozen fruits and vegetables, beans, lentils, meat, poultry, fish, eggs, milk, plain yogurt, rice, pasta, corn meal, flour, coffee, tea and herbs and spices.

Processed culinary ingredients, such as cooking oils, butter, sugar, honey, vinegar and salt.

Processed foods made by combining foods from Category 1 with the ingredients of Category 2 and preserving or modifying them with relatively simple methods such as canning, bottling, fermentation and baking. This group includes freshly baked bread, most cheeses and canned vegetables, beans and fish. These foods may contain preservatives that extend shelf life.

Ultraprocessed foods made using industrial methods and ingredients you wouldn’t typically find in grocery stores — such as high-fructose corn syrup, hydrogenated oils and concentrated proteins like soy isolate. They often contain additives such as flavorings, colorings or emulsifiers to make them appear more attractive and palatable. Think sodas and energy drinks, chips, candies, flavored yogurts, margarine, chicken nuggets, hot dogs, sausages, lunch meats, boxed macaroni and cheese, infant formulas and most packaged breads, plant milks, meat substitutes and breakfast cereals.

“If you look at the ingredient list and you see things that you wouldn’t use in home cooking, then that’s probably an ultraprocessed food,” said Brenda Davy, a nutrition professor at Virginia Tech.

The Nova system notably doesn’t classify foods based on nutrients such as fat, fiber, vitamins or minerals. It’s “agnostic to nutrition,” said Maya Vadiveloo, an associate professor of nutrition at the University of Rhode Island.

That has led to debate among nutrition experts about whether it’s useful for describing the healthfulness of a food, partly since many UPFs — like whole grain breads, flavored yogurts and infant formulas — can provide valuable nutrients, Vadiveloo said.

ARE ULTRAPROCESSED FOODS HARMFUL?

Most research linking UPFs to poor health is based on observational studies, in which researchers ask people about their diets and then track their health over many years. In a large review of studies that was published in 2024, scientists reported that consuming UPFs was associated with 32 health problems, with the most convincing evidence for heart disease-related deaths, Type 2 diabetes and common mental health issues such as anxiety and depression.

Such studies are valuable, because they can look at large groups of people — the 2024 review included results from nearly 10 million — over the many years it can take for chronic health conditions to develop, said Josiemer Mattei, an associate professor of nutrition at the Harvard T.H. Chan School of Public Health. She added that the consistency of the link between UPFs and health issues increased her confidence that there was a real problem with the foods.

But the observational studies also have limitations, said Lauren O’Connor, a nutrition scientist and public health researcher who formerly worked at the Department of Agriculture and the National Institutes of Health. It’s true that there is a correlation between these foods and chronic diseases, she said, but that doesn’t mean that UPFs directly cause poor health.

O’Connor questioned whether it’s helpful to group such “starkly different” foods — such as Twinkies and breakfast cereals — into one category. Certain types of ultraprocessed foods, such as sodas and processed meats, are more clearly harmful than others. UPFs such as flavored yogurts and whole grain breads, on the other hand, have been associated with a reduced risk of developing Type 2 diabetes.

Clinical trials are needed to test if UPFs directly cause health problems, O’Connor said. Only one such study, which was small and had some limitations, has been done, she said.

In that study, published in 2019, 20 adults with a range of body sizes lived in a research hospital at the National Institutes of Health for four weeks. For two weeks, they ate mainly unprocessed or minimally processed foods, and for another two weeks, they ate mainly UPFs. The diets had similar amounts of calories and nutrients, and the participants could eat as much as they wanted at each meal.

During their two weeks on the ultraprocessed diet, participants gained an average of 2 pounds and consumed about 500 calories more per day than they did on the unprocessed diet. During their time on the unprocessed diet, they lost about 2 pounds.

That finding might help explain the link between UPFs, obesity and other metabolic conditions, said Kevin Hall, a nutrition and metabolism researcher at the National Institutes of Health, who led the trial. But the study needs to be replicated, which Hall is in the process of doing now.

WHY MIGHT UPFS BE HARMFUL?

There are many “strong opinions” about why ultraprocessed foods are unhealthy, Hall said. “But there’s actually not a lot of rigorous science” on what those mechanisms are, he added.

Because UPFs are often cheap, convenient and accessible, they’re probably displacing healthier foods from our diets, Hall said.

But he and other scientists think that the foods could be having more direct effects on health. They can be easy to overeat — maybe because they contain hard-to-resist combinations of carbohydrates, sugars, fats and salt, are high-calorie and easy to chew. It’s also possible that resulting blood sugar spikes may damage arteries or ramp up inflammation, or that certain food additives or chemicals may interfere with hormones, cause a “leaky” intestine or disrupt the gut microbiome.

Researchers, including Hall and Davy, are beginning to conduct small clinical trials that will test some of these theories. Such studies may help identify the most harmful UPFs and even suggest how they may be made healthier, Hall said.

Most researchers think there are various ways the foods are causing harm. “Rarely in nutrition is there a single factor that fully explains the relationship between foods and some health outcome,” Vadiveloo said.

WHAT SHOULD WE DO ABOUT ULTRAPROCESSED FOODS?

In 2014, Monteiro helped write new dietary guidelines for Brazil that advised people to avoid ultraprocessed foods.

Other countries such as Mexico, Israel and Canada have also explicitly recommended avoiding or limiting UPFs or “highly processed foods.” The U.S. dietary guidelines contain no such advice, but an advisory committee is currently looking into the evidence on how UPFs may affect weight gain, which could influence the 2025 guidelines.

It’s difficult to know what to do about UPFs in the United States, where so much food is already ultraprocessed and people with lower incomes can be especially dependent on them, Hall said.

“At the end of the day, they are an important source of food, and food is food,” Mattei added. “We really cannot vilify them,” she said.

While research continues, expert opinions differ on how people should approach UPFs. Monteiro said that the safest course is to avoid them altogether — to swap flavored yogurt for plain yogurt with fruit, for example, or to buy a fresh loaf from a local bakery instead of packaged bread, if you can afford to do so.

Vadiveloo suggested a more moderate strategy, focusing on limiting UPFs that don’t provide valuable nutrients, such as soda and cookies. She also recommended eating more fruits, vegetables, whole grains (ultraprocessed or not), legumes, nuts and seeds.

Cook at home as much as you can, using minimally processed foods, Davy said. “We can’t really say a whole lot beyond that at this point.”

This article originally appeared in The New York Times.

What countries or jurisdictions have regulations concerning additives in salmon feed?

- There is pressure globally for sustainability and reducing antibiotic/pesticide use.

What health concerns are there specifically related to additives in farmed salmon feed?

**Uncommon Additives**:
   - Probiotics, enzymes, and novel functional ingredients are sometimes used to enhance feed efficiency, fish health, or product quality, but their use is not as widespread.

**Conclusion for Nutrition Clients:**
Farmed salmon feed contains purposeful additives like carotenoids for color, vitamins/minerals, and sometimes antioxidants or acidifiers.

What are some of the additives that are added to salmon feeds in salmon farms?

What are the purposes of adding pigments to the feed in salmon farms?

Quality and safety are generally high in regions with strong regulatory oversight (Norway, EU, US/Canada).

What countries or jurisdictions have regulations concerning antibiotics in farmes salmon?

For clients, checking for product sourcing and third-party certifications is advised, as health risks (residues, heavy metals, or lower Omega-3s) are most pronounced where regulations or oversight are weak and feed formulation is cost-driven.

**Summary: Food Additives in Processed Foods & Relevance to Salmon Farming**

- **Not all additives are harmless**: Some food additives, though common, have raised health concerns and are even banned in certain countries (e.g., E123 prohibited in the US, Ukraine, Europe; E320 “on the red list” due to high danger).

Title:

Content: Sections
Materials
Read the label.
Nutritionist named the most dangerous E-supplements in products
Labeling E and numbers after it is customary to denote food additives in food.
Not all of them are harmful, but there are additives that you need to “know in person ”.
The labeling appeared due to the need to reduce the space on the label, because, in the composition it was necessary to write the full name of the additives, and this took up too much space.
Therefore, in 1953, the European Union introduced a corresponding marking with the letter E, where the letter itself means Europe, and the first digit of the code of each additive indicates its purpose.
Food additives are added to food for technological purposes during the production process to give them the desired properties.
Do not be afraid of all "eshek", because salt and pepper, for example, are also food additives.
Will help us understand the really dangerous for our health supplements food-expert and nutritionist Anya Chu.
“There is a certain classification of food additives, which helps to understand what we are dealing with and it depends on the first digit on the code, ” says the nutritionist.
Accordingly:
• 1 starts with dye codes;
• 2 – preservatives;
• 3 (300 – 322 – antioxidants; 333 – 399 – antioxidants and stabilizers);
• 4 – emulsifiers and stabilizers;
• 5 - substances against caking and clumping;
• 6 – flavor and odor enhancers;
• 9 starts with the codes of glazers, softeners and other baking improvers and other substances;
E1100-E1105 - enzyme preparations.
But this does not mean that all the additives that are in certain products are useful and harmless.
Alas, that's not true.
There is a list of "eshek" that can cause significant harm to health, especially children, allergy sufferers and people with chronic gastrointestinal diseases.
What kind of food additives do you need to “know in person ” and beware?
List of additives harmful to our health:
E129 - avoid in the presence of asthma and rhinitis; may cause hyperactivity in children.
The supplement is banned in many countries, but is allowed for use in Ukraine.
E123 is prohibited for use in the food industry in Ukraine, the United States and Europe.
E320 - in many countries, the additive is listed on the red list, as it has a high level of danger.
The carcinogenic effect of this supplement is assumed.
• E213 - preservative can cause asthmatic manifestations, allergies, eczema, hyperactivity, which especially negatively affects children!
E220 is a toxic additive.
Allergies can cause urticaria, cough, angioedema, difficulty breathing.
People with gastrointestinal diseases will be more sensitive to sulfur dioxide in the composition of products.
E221 - if the permissible norm is exceeded, it has a toxic effect on the liver and kidneys, provokes an exacerbation of asthma symptoms.
By reacting with ascorbic acid (E300), sodium benzoate (E221) can form benzene, which is a strong carcinogen!
• E952 is a sweetener, sodium citlamate.
Contraindicated for use by pregnant women, children, as well as people who suffer from renal failure.
Most often it is in the composition of chewing gum, cheap sweet carbonated drinks.
To risk or not their health is everyone ’ s choice, but the responsibility for children lies with parents.
Try to carefully read the composition of products that fall into the hands of children, as well as minimize the amount of harmful food additives in the diet.
Previously, Focus wrote about what toxic foods take away your health.
Important!
This article is based on the latest scientific and medical research and does not contradict them.
The text is for informational purposes only and does not contain medical advice.
To establish a diagnosis, be sure to consult a doctor.

What countries or jurisdictions have regulations concerning additives in salmon feed?

- **Additive labeling**: Additives are often labeled with “E” codes, which can be confusing (e.g., E330 is citric acid, which is natural; E621 is monosodium glutamate (MSG), which enhances flavor, but excessive doses have shown toxicity in animal studies).

- **Overdose concerns**: Overdosing on most food additives is rare in typical diets, but sensitivity varies, especially in children whose enzymatic systems are still developing.

Title:

Content: Products without food additives almost do not exist
Food additives are present not only in ice-cream cakes, drinks and sauces that declare themselves by coloring all colors of the rainbow and a pleasant aroma.
They are found in almost all foods, even those that we consider natural or fresh.
It can be as well known to all substances - vinegar, baking soda, vanillin, ascorbic acid (vitamin C), and less familiar, for example, benzoic acid or sodium bicarbonate.
What Are Food Additives and What Are They?
Food additives are substances that are added to products for technological reasons so that they do not become rotten, rancid, or change color and consistency.
Without food additives, many of the modern products simply would not have appeared on our table, and the range of those that remained would have been much poorer.
"Letter codes" E "(the first letter in the word" Europe ") is a codification system developed in Europe, - explains the head of the laboratory of hygienic studies of food additives of the Research Institute of Nutrition of the Russian Academy of Medical Sciences, candidate of biological sciences Gennady Shatrov. - It was introduced for convenience.
Food additives are often found under trade or long, difficult to pronounce chemical names.
The inscription type E624 looks the same in all languages and informs about the composition of the product.
And putting it on a small label is much easier.
This code is a kind of seal of approval.
Once it is, it means that this additive is included in the list of officially allowed in European countries.
Additives are numbered according to the work performed.
Series "E" from 100 to 200 are dyes, from 200 to 300 - preservatives, from 300 to 400 - antioxidants, then go thickeners, emulsifiers, defoamers, flavor and aroma enhancers.
This classification is conditional, since the same substances can be, say, both preservatives and antioxidants at the same time (for example, sodium sulfite E221).
Many food additives are of natural origin.
For example, E330 – citric acid – is found in all citrus fruits.
Tomatoes contain E160a - carotene, E101 - vitamin B2 (riboflavin).
From seaweed emit E400 - sodium alginate.
Sorbic and benzoic acids and their salts are preservatives that are also found in nature, in particular, in mountain ash, lingonberries, cranberries.
What do you think, which product contains such a combination of food additives: acetic acid E260, tartaric acid E334, glutamic acid E620, carotene E160a, niacin E375, anthocyanin E163, citric acid E330, succinic acid E363, cystine E920, vitamin C E300, vitamin B E101?
It's an ordinary apple! "
Supplements with the "E" index cause a feeling that we are being deceived
But instead of reassuring us that everything added to our sausage, mayonnaise, or margarine has passed tight control, supplementation with the "E" index evokes the feeling that we are being deceived.
For example, what is behind the code E621?
In the food industry, this substance is known as sodium glutamate, a taste improver.
It creates a taste of meat.
It is added to the composition of soups and instant noodles, canned food, sauces, ready-made food, mixtures of seasonings, marinades, chips and sausage.
It is believed that this is a potentially dangerous additive.
With people in the diet of which there is a lot of food containing sodium glutamate, it can play a bad joke - to provoke the so-called "Chinese restaurant syndrome" (in Eastern cuisine, sodium glutamate is a popular ingredient).
Characteristic symptoms: headache, heart palpitations, nausea, chest pain, drowsiness and weakness.
Add fuel to the fire and some research.
In a recent experiment by a Japanese scientist, it turned out that sodium glutamate in large doses causes blindness in rats.
The Japanese admits that the amount of supplements eaten by rats far exceeds human norms.
However, he believes that,
"we should not deny the possibility that glutamate may affect human vision, especially if consumed in relatively large doses for many years."
Experts in the field of food additives claim that these fears are far-fetched.
Food supplements can damage an overdose
Food additives, the same glutamate sodium, can damage with an overdose, - says Gennady Shatrov. - But it is difficult, if at all possible, to exceed the norm.
A person simply is not able to eat so much food to get a dangerous dose.
In general, glutamate is an amino acid (protein is built from it).
It is present in the human body (in breast milk of the mother), participates in protein metabolism, it is also present in many foods rich in proteins - cheese, meat, milk and beans.
The real situation (which is confirmed by all the international organizations concerned) is as follows.
Some supplements cause an allergic reaction.
Allergens can be, for example, individual dyes.
But people who are sensitive to them are not so many.
They know their contraindications and follow a diet.
Do not eat too bright, colorful candies, prefer colored caramel or just not colored.
Apples are green, not red.
By the way, allergenic properties sin and some natural flavors.
Children need a special approach
The enzyme system in a child up to 3 years is not yet developed.
It cannot completely recycle food additives.
Therefore, substances are specially allocated that can be used in the nutrition of children up to 3 years, up to a year.
Not many of them.
These are only some food acids, natural dyes (for example, carotenes) and flavors derived from plants, fruits.
carcinogenic products
For an adult healthy person, there is no danger from food additives, artificial or natural.
There is only one not very pleasant moment.
Often, nutritional supplements are used to promote cheap foods with low nutritional value, enriching their taste or saturating their color.
And the benefits of some preservatives are questionable.
There are substances that can preserve products for weeks, months, even years.
Why eat food from a month ago?
Supplements should not increase the risk of food consumption
One of the principles of the use of food additives: they should not increase the degree of risk of food consumption.
Their safety is monitored by the World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO).
The Joint FAO / WHO Committee of Experts evaluates toxicity, identifies mutagenic properties of food additives.
• Before getting into the product, each is tested on animals.
They are “fed ” with supplements throughout life, an inactive dose is detected.
When transferred to a person, it decreases by 100 times, and sometimes more (reserve factor).
This is called the allowable daily dose, expressed in milligrams of substance per kilogram of body weight.
If previously unknown data are discovered, even a hypothetical possibility of harmful effects of the supplement on the body, the allowable daily dose is reduced.
And in some cases, experts advise countries not to use this ingredient.
At one time, amaranth dye was widely used in products.
In 1975, experimental studies discovered the toxic effect of the dye.
First it was banned in our country, then in other countries.
The same thing happened with potassium bromate.
It was used in the production of bread for the processing of flour.
It was believed that the potassium bromate passes into bromide, which when baking bread, under high temperatures, is destroyed, that is, in the finished bread it is not.
Then it turned out that a small amount of bromate still remains in the bread.
Therefore, it was decided not to recommend it as a food supplement.
Bread
In Russia, the norms for the use of food additives meet European standards
In general, in our country, the norms for the use of food additives comply with European standards.
However, some of these restrictions are more stringent.
For example, nitrites.
They are added to meat products to prevent the conversion of iron-containing enzymes into uncolored compounds and keep the pleasant pink color of sausages, sausages, etc.
Our studies have shown that to perform this function, it is enough to add 75 mg of the substance per 1 kg of product.
A daily allowance of 50 mg / kg of nitrite was introduced in the final product.
In the West, a dosage of 150-200 mg / kg was allowed.
Later, when they began to bring our indicators in line with the European ones, they decided to leave the permissible rate of nitrites the same.
However, even useful (and therapeutic) effects on the body additives are not supposed to provide.
For example, vitamins B2 (riboflavin), C (ascorbic acid), E (tocopherols) are used as food additives, but are introduced into products in such small doses that they cannot perform the function of the vitamins themselves, i.e., compensate for their lack in the diet.
Mainly preservatives and synthetic antioxidants, dyes and sweeteners are normalized.
Many natural substances do not threaten humans in relatively large quantities.
We consume them with vegetables, meat.
Various acids - lactic, malic, acetic - are added to products in such doses (to reduce or increase acidity), which are necessary for the technological process.
The same applies to gelatin, starch, etc. "
Many of us feel more comfortable if the label says "natural product."
But in reality, the manufacturer ’ s assurances of “naturalness ” do not always mean that this food is healthier and cleaner than artificial.
Perhaps it was produced in the same factory as the unnatural one.
Shop.
Products
Recently, the label "environmentally friendly product" is often found on the packaging.
Rospotrebnadzor says: there is no such thing.
There is a "sanitary-hygienic standard".
In other words, no one checks for "ecological purity" of food products, because there are no such criteria.
The inscription is made, what is called, "from the bald".
The manufacturer wanted to attract a buyer - and wrote.
Strictly speaking, it is almost impossible to create such a product.
After all, it is necessary to observe the "purity" in the entire technological chain: raw materials - production - distribution - consumption.
Refusing food additives will not work
If you are strongly against food additives, you will not be able to completely abandon them anyway.
Because it means switching to footfood, like in prehistoric times, when refrigerators were not invented.
Everything they could collect, catch, immediately cooked and eaten.
Cucumbers, potatoes - right from the garden.
We will have to part with both soft drinks and alcohol - drink only tap water or boiled and rustic milk.
Yogurt is excluded from the list.
Without thickeners and dyes, they cannot be obtained.
Advice on how to choose the right products
There is a more reasonable approach.
If you want to be sure that natural and healthy food is on your table, follow these simple recommendations:
• Read the label carefully and do not buy products with an unnaturally bright, flashy color.
Many "colored" drinks, cakes or sweets contain certain dyes;
• Do not buy products with an excessively long shelf life;
• Choose fresh raw vegetables and fruits.
But be aware that some of them, especially those that are carried from afar, are treated with special substances for better preservation and luster;
• Follow the principle of simplicity.
If you buy ready-made products, keep in mind that the smaller the list of ingredients, the less additives.
Products with a refined, savory taste are likely to contain various additives;
• Instead of buying ready-made juices, make them yourself.
Mixing various fruits, you can prepare a useful product of exquisite taste;
• do not snack with chips, ready breakfasts, bag soups, hot dogs, all kinds of burgers, replace them with nuts, raw vegetables;
• If you do not have time to go shopping regularly, buy frozen vegetables;
• refuse processed or canned meat products, such as sausages, sausages, stew in cans.
Disclaimer: This content, including advice, provides only general information.
This is in no way a substitute for a qualified medical report.
For more information, always consult a specialist or your doctor.
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Look what you're eating.
E-Supplements to Avoid

- **Preservatives and shelf life**: Long shelf-lives indicate heavy use of preservatives, and some (such as nitrites, with daily intake limits for safety) are controversial regarding their effect on human health.

- **Additives in fish products**:
  - Fish meal is a common ingredient in feeds for farmed fish like salmon, adding protein and nutrients to support growth.

Title:

Content: NEWS
Science continues to uncover the potential of iwashi
Now for food purposes, sardine-ivasi is mainly used for the preparation of canned food and preserves.
However, the Pacific branch of VNIRO (TINRO) is working on new recipes based on this fish
Yuri Kuznetsov, Head of the Department of Safety and Technology of Processing of Raw Materials and Developments of the Pacific Branch, told Fishnews about the ongoing research.
He, in particular, drew attention to the fact that the old ways of storing catches were outdated and did not fit the new fishing conditions.
To solve this problem, TINRO scientists have finalized the technology of freezing ivasi, increasing its shelf life, as well as updated the documentation on modern requirements for food products.
The results of the research formed the basis of the technical conditions of TU 10.20.13-368-00472012-2018 “Sardina-Ivasi ice cream ”.
This development allowed to increase the shelf life of fish up to 12 months as a raw material.
Now more than 20 fishing and processing enterprises of the Far Eastern basin produce sardin-ivasi according to new specifications.
In addition, TINRO technologists improve the composition and taste of the finished products from ivasi, improve its therapeutic and prophylactic properties and expand the range.
Various pates of multicomponent composition based on sardine-ivasi with the addition of vegetables and legumes have been developed.
Such fish and vegetable canned food have not only an improved taste, but also an increased nutritional value - due to the balanced amino acid composition.
No less promising is ivasi as a raw material for biologically active additives (dietary supplements).
Sardine fat has a relatively high content of omega-3 eicosapentaenoic acid and is used in the production of encapsulated fish oil concentrates.
Also now marine lipids of a unique composition are used in the manufacture of healthy food products, dietary products.
Another important area was the production of feed for aquaculture.
An important component of such products is fish meal.
Until recently, creating quality sardine flour was a complex process due to the high fat content of the fish.
It improved the feed value of the product, but prevented long-term storage.
Now, thanks to modern equipment, in particular flow-through centrifuges, the problem is solved: you can get high quality flour and separately - pure fish oil.
The high feed value of ivasi flour was confirmed in the course of studies conducted by TINRO.
The results of a comparative analysis of fish breeding parameters of juvenile chum when using starting feed based on different types of flour - pollock, salmon, mackerel and sardine-ivasi.
The best indicator of growth was provided by pollock and ivasi feed.
Now the branch is actively cooperating with fish producers on various issues at all levels.
“We have an applied institute, and our task is to create promising developments and their implementation at the enterprises of the fishing industry, ” said Yuri Kuznetsov.
Read the full text in the "Close-up" section on the Fishnews website.
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- Some products use extracts (e.g., omega-3 supplements from fish oil), which may cause allergies and require professional consultation for sensitive individuals.

Title:

Content: NEWS
Coronavirus
Diseases and medicines
Science
Traditional medicine
HLS
Soviet superfood is called a means of preventing dangerous diseases
In the USSR, fish oil was considered a superfood.
It was quite useful, but it was an unpleasant smelling liquid, the sanitary doctor, an epidemiologist told Lenta.ru.
Photo: M24M24
To date, according to the doctor, the drug is an extract, but more often – capsules, so it became more convenient to use it.
Substitutes for this medicine are fish, seafood, walnuts, linseed and rapeseed oil.
“Omega-3 polysaturated fatty acids contained in fish oil affect the formation of biologically active substances (tissue hormones) in the body, which promote metabolism, ” the expert stressed.
He specified that fish oil is used for the treatment and prevention of atherosclerosis, coronary heart disease and heart failure.
Taking this supplement also helps lower blood pressure, relieve inflammation, and reduce symptoms of rheumatoid arthritis.
Dubinin noted that fish oil is absorbed by almost 100%, in addition, it has almost no contraindications, and side effects are mild.
“After using the drug, there may be bad breath, bad smell of sweat, headache, heartburn, nausea or diarrhea, ” the doctor warned.
He specified that if you are allergic to fish and seafood, you should consult a specialist before using this supplement.
Earlier, a dietitian told about the benefits of apples for lowering cholesterol.
She noted that this fruit has soluble fiber, which is good at removing salts of heavy metals and radionuclides.
In addition, according to the expert, apples also contain a large amount of vitamins and antioxidants, iron, iodine.
At the same time, it was reported that vitamins are contained under the skin, but the shell of store apples should be removed.

- **Nutritional recommendations**: Salmon and other oily fish are promoted due to their high omega-3 content.

Title:

Content: Sign up now
Omega-3: It ’ s not just fatty fish!
You have probably heard about the beneficial properties of omega-3 fatty acids.
And they are really special, if only because our body can not produce them on its own.
You have probably heard about the beneficial properties of omega-3 fatty acids.
And they are really special, if only because our body can not produce them on its own.
For this reason, it is necessary to consume foods that contain these most fatty acids.
A well-known source of omega-3 is the so-called “blue ” fish (fatty fish): this salmon, sardines, tuna.
But this source is not the only one, the amount of fatty acids necessary for the body can be obtained from other products.
And we will talk about them in today ’ s article.
These fatty acids perform an important task in the development and functioning of the brain.
It is believed that they are associated with the process of learning and memorizing information.
This is confirmed by various studies: children with omega-3 deficiency during their development in the womb are subsequently more likely to have problems with vision or nervous system.
• Omega-3 fatty acids help reduce the likelihood of heart disease.
• They are also ideal for reducing inflammatory processes.
Finally, omega-3 fatty acids reduce the risk of developing chronic diseases.
• Regulate cholesterol levels
It should be remembered that there is a “good ” cholesterol, the one that our body needs and is good for the heart.
Eskimos, for example, who are known to eat a lot of fish, have significantly reduced levels of triglycerides (fats) in the blood.
Regulates blood pressure
To date, there are already many scientific studies that link the consumption of omega-3 fatty acids and a decrease in blood pressure.
However, only a doctor can prescribe treatment.
Proper nutrition should only be a supplement to it.
Foods that contain omega-3 fatty acids
Flax seeds
Flaxseeds contain a large amount of these fatty acids.
It is believed that for every 100 g of the product there are as many as 20 g of omega-3.
This allows you to provide the necessary minimum for the body.
Chia seeds
These seeds also contain omega-3 fatty acids in a sufficient concentration (comparable to the flax seeds we talked about in the previous paragraph).
With chia seeds, you can prepare delicious desserts and cocktails.
Nut oil
Nut oil is a very interesting ingredient, it can be used in baking or as a salad dressing.
The level of concentration of omega-3 fatty acids in it is also quite high (about 10 g for every 100 g of product).
In addition, nut oil is an excellent natural anti-inflammatory agent.
Rapeseed oil
Rapeseed oil is another universal ingredient in the kitchen.
It can be used to quickly fry meat, fish or vegetables.
In every 100 g of such oil contains about 9 g of omega-3.
Olive oil
Olive oil is perfectly combined with almost all products.
It is not recommended only for frying and deep-frying, and otherwise it is more than suitable.
When used correctly, it may well cover the daily norm of omega-3 fatty acids for the human body.
Caviar
Of course, caviar does not belong to dishes of daily consumption, but it is also important to mention it as a rich source of omega-3 fatty acids.
In addition, it contains elements necessary for the body, such as phosphorus and sodium.
Cabbage
Cabbage is an ideal ingredient for making salads.
It contains a significant amount of fatty acids, as well as vitamins and minerals that our body needs for proper work.
Shea butter (shea butter)
This ingredient is made from African nuts.
They also have a significant concentration of fatty acids, including omega-3.
Try to consult a dietitian and get more detailed and personalized information.
It is very important to provide your body with various sources of nutrients to prevent any deficiency.
published by econet
P.S. And remember, just by changing your consumption - we are changing the world together!
© econet
Source: https: / / econet.kz /
* Ekonet.ru articles are intended for informational and educational purposes only and do not replace professional medical advice, diagnosis or treatment.
Always consult your doctor for any questions you may have about your health.
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Something interesting

- **Regulation and standards**: Countries closely monitor food additives; bans and limits (like those on E123, E320, nitrites) are enforced in the hope of minimizing health risks.

- **General advice**: Avoid products with long shelf-lives and unfamiliar or unnecessary additives.

When in doubt, especially in case of allergies or medical conditions, consult a health professional.

- **Summary for Salmon Farming**:
  While this excerpt doesn’t specify every additive used in salmon feed, it reflects broader concerns about:
    - Flavor enhancers (like MSG analogs or other amino acids)
    - Preservatives for feed stability
    - Pigments for food color (not discussed in this excerpt, but relevant; e.g., astaxanthin in salmon farming)
    - Vitamins/minerals/additional supplements for health and growth
    - Protein sources (like fish meal)
  Plus, regulatory oversight to limit harmful exposure.

What are some of the additives that are added to salmon feeds in salmon farms?

What are the purposes of adding pigments to the feed in salmon farms?

**Recommendation for Nutritionists**:
Guide clients to:
  - Seek information on the origin and feed practices of farmed salmon.

- Prefer products from reputable sources with transparent feed additive policies.

- Be aware of international regulatory variations.

- Watch for labels indicating absence of controversial additives.

- Advise those with sensitivities or allergies to be especially cautious.

**Note**: This summary is based on general food additive discourse in the text, not a dedicated list of salmon feed additives.

For a salmon-specific list (including colorants, antioxidants, antbiotics, etc.

What are some of the additives that are added to salmon feeds in salmon farms?

What has the release of Netflix's ecological crisis documentary "Seaspiracy"  exposed?

The pollution risks associated with antibiotics used in sea-farmed salmon.

What health concerns are there specifically related to additives in farmed salmon feed?

), consult aquaculture regulatory bodies or recent scientific literature.

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Content: NEWS
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The doctor warned about the dangers of uncontrolled intake of dietary supplements
The chief freelance specialist in primary health care for the adult population of Depzdrav of Moscow spoke about the dangers of uncontrolled intake of dietary supplements (dietary supplements).
Photo: Unsplash.comUnsplash.com
In an interview with NTV, he noted that if a person eats right, maintains a drinking balance, walks enough and generally leads a healthy lifestyle, then he does not need supplements.
“If the dietary supplement is qualitative and is used on the basis of indications confirmed by a health survey, that is, taking into account the real identified existing deficiencies in the body, then it can be useful, ” the expert said.
As added Tyazhelnikov, even a harmless composition of dietary supplements can harm if a person has health problems.
For her part, the doctor-gastroenterologist of the clinic MEDSI on Leninskaya Sloboda Alina Dzagurova in an interview with Life.ru expressed the opinion that it is better to use natural fish instead of omega-3 in the form of dietary supplements, since the fish contains astaxanthin.
“PUFAs fight high blood pressure (blood pressure), but the effectiveness of this fight is in doubt.
In order to lower blood pressure by three or four points, more than 15 g of fish oil per day is required, which is unacceptable, given the consequences of the decay of these fats in the future, "Dzagurova said.

**Summary of Key Points Relevant to Salmon, Nutrition, and Additives in Salmon Feed**

- **Salmon's Nutritional Benefits:** Salmon is recommended in diets because of its high omega-3 fatty acid content and low levels of saturated fat, both beneficial to heart health.

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Content: 17: 53 GMT14 September 2021
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Fish oil is one of the most common dietary supplements, because it is rich in healthy polyunsaturated fats, especially natural omega-3 acids, and is found naturally in the fatty tissues of fish such as salmon, sardines, mackerel, herring and lake trout.
Dietitian Tyler Princeton explains that most fish oil supplements consist of marine EPA and DHA derivatives.
Research has shown that omega-3 supplements lower high triglyceride (TG) levels in the blood, as high levels of TGs are associated with an increased risk of heart disease, omega-3 fatty acids increase fatty acid levels, and reduce TG levels by about 30% in people with increased blood lipids.
Research has observed a decrease in LDL cholesterol in people who eat fish twice a week compared to those who took fish oil supplements only, people at risk of heart disease and athletes need to take fish oil supplements, vegetarians who take low amounts of ALA benefit from taking omega-3 supplements, and pregnant women benefit from omega-3 supplements.
Experts call fish "brain food", where the anti-inflammatory fats found in fish help maintain the structure and function of cell membranes throughout the body, including those in the brain, and reduce the risk of cognitive decline and dementia, as research suggests that fish oil supplements, linked to reducing symptoms of depression, where the pathophysiology of depression B on imbalances in neurotransmitters such as serotonin and dopamine and their function in the brain, Omega-3 helps to correct these pathways.
Omega-3 supplements help reduce blood pressure levels in people with high blood pressure by activating calcium-dependent potassium channels in the blood vessels, and most experts recommend a balanced, low-sodium diet, full of fruits and vegetables, heart-healthy fats, lean proteins and whole grains instead of fish oil supplements to lower blood pressure levels.
© Sputnik
Important note about medical information
See also:
5 vitamins that boost a child ’ s memory to its maximum capacity at the start of the school year
Russian doctor says best way to get vitamin D
Study reveals hidden effect of vitamin D for those who used to go to the bathroom a lot

Several studies point to the benefits of regularly eating salmon (e.g., two servings a week) for cardiovascular health.

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Content: Friday, 28 Rajab 1445, 09 February 2024
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Best Types of Fish to Lower Cholesterol
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Nutritionists have long recommended the inclusion of salmon in the diet, in light of the benefits that studies show regarding thinness and disease free.
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Salmon and cholesterol.
Researchers from the University of Colorado have uncovered at least four compounds in fish that they say can reduce the "bad" type of cholesterol.
Cholesterol is the fatty substance that accumulates in blood vessels and leads to their destruction, which significantly increases the risk of strokes and heart attacks.
The new study, published in the Journal of Nutrition, showed that by eating salmon you can eat at least 30 metabolites — substances that are produced during digestion or other chemical processes.
Four of these metabolites are linked to significant improvements in cardiovascular health, according to the Daily Mail.
Mediterranean diet
In the study, the researchers asked 41 participants between the ages of 30 and 69 to follow a Mediterranean diet that included a range of fish, low-fat meat, whole grains, fruits and vegetables.
They assessed the health of their cardiovascular system through blood analysis and other tests, and the researchers conducted tests before and after the diet.
The diet includes eating two servings of salmon per week for two five-week periods, with a one-month break in between.
The participants were obese or overweight but none had any active metabolic conditions such as type 2 diabetes.
Samples of food provided to participants were also analyzed in the laboratory to identify their metabolites.
The researchers discovered 1,518 compounds in food, and only 508 of them were found to be salmon.
If researchers find a compound in salmon but not in any other foods, they classify it as a compound specific to salmon food.
Increases in two salmon compounds
They found increases in two salmon compounds and two metabolites long known to reduce cholesterol, linked to a healthier cardiovascular system.
Many of these substances were fats, providing further evidence of the health benefits of omega-3 fatty acids found in fish.
Furthermore, they found that those with high levels of these substances in their blood had a greater reduction in total cholesterol, LDL cholesterol, triglycerides, and B-lipoprotein, an indicator of heart disease.
"We are the first to identify the biologically active compounds of salmon that increase in plasma after eating (a Mediterranean diet) with about 4-8 ounces (one or two slices) of salmon per week," the researchers wrote.
“Furthermore, many of these food-specific compounds have been associated with short-term improvements in cardiovascular health indicators, ” they said.
The best salmon.
There are several different types of salmon - five species of Pacific salmon and two species of Atlantic salmon.
Pacific salmon caught from the wild is generally considered to be the healthiest.
In wild salmon, the amount and type of omega-3 found depends on the algae and plankton in the fish ’ s diet.
In farmed salmon, it depends on the type of feed they eat.
The Mediterranean diet consists of a lot of fruits, vegetables, whole grains, legumes, nuts and olive oil.
A great deal of research has classified the Mediterranean diet as the gold standard diet.
A study published last year found that switching to a Mediterranean diet from the normal Western diet can help you live longer, and the earlier you start your life, the better.

- **Salmon vs.

Supplements:** Some new evidence suggests that consuming whole fish like salmon may be more beneficial than taking fish oil supplements, as supplements do not always provide the same heart health benefits and may include other additive ingredients.

- **Farmed Fish and Processed Foods Context:** Fish, especially oily types like salmon, are recommended over processed meats.

The text notes generally that highly processed foods (often containing preservatives, dyes, excess salt, and hydrogenated oils) are linked to health risks, underscoring the preference for whole, minimally processed foods such as fresh fish.

Title:

Content: Disadvantages of hydrogenated oils: Warnings about the use of modified fats
Medical Dawn
Hydrogenated oils: Warnings about the use of modified fats, hydrogenated oils, or what is known as partially modified oils, are nutrients that have sparked a lot of controversy in the world of nutrition although they are widely used in the food industry, but there are some precautions and warnings about the intake of these oils, here is a look at the harms of hydrogenated oils:
Increased levels of harmful fats:
Hydrogenated oils are processed to contain higher percentages of saturated fatty acids and hydrogenated fats, which are harmful types of fats that may be associated with increased levels of LDL cholesterol and increased risk of heart disease.
Lack of Essential Fatty Acids:
When oil is processed, it can lead to the loss of essential fatty acids such as omega-3, which are essential for heart and nervous system health.
Increase in blood sugar levels:
Some studies suggest that hydrogenated oils may cause an increase in blood sugar levels, which can negatively affect those who have problems controlling sugar levels.
Negative Effects on Infections:
There is an association between the intake of hydrogenated oils and increased body inflammation, which is thought to play a role in many chronic diseases.
Effects on vital functions:
Hydrogenated oils may affect vital body functions, such as the immune system and weight control, as a result of adjustments made to the fat structure.
6. Increased risk of obesity:
Due to the increased fat and calorie content of hydrogenated oils, their excess consumption can contribute to weight gain and exacerbate obesity problems.
Possible Effects on Mental Health:
Some research suggests that the consumption of hydrogenated oils may have an effect on mental health, as it may increase the risk of depression and mood disorders.
Conclusion:
Individuals should be careful in consuming hydrogenated oils and be aware of their potential negative effects.
It is best to use healthy oils such as olive oil and canola oil as healthy alternatives.
Individuals are encouraged to consult a dietitian to determine which diet is best for their health and avoid the negative effects of hydrogenated oils.

- **Additives in Farmed Salmon (Inferred):** While the extracts do not specify salmon feed additives directly, they do highlight issues common to processed food and industrial food systems, such as the presence of preservatives, dyes, salt, and various flavors.

Processed food examples from vending machines are cited as sources of unhealthy additives.

Title:

Content: ...
...
...
...
Correcting feeding patterns in hospitals
Hassan Al-Mustafa
Posted in: Last Updated:
I was visiting a hospital, standing in front of the vending machine, checking inside.
The device contained only one healthy substance: water!
As for the rest, the reader should judge whether it is normal for these products to be sold in facilities that are supposed to be a healthy integrated environment.
7 types of processed sweets, 2 types of crème stuffed biscuits, 1 type of cake, and a croissant stuffed with cheese..
5 types of processed juice, one type of high-sugar soft drink, two types of long-term flavored milk.
If we stop and analyze the contents of these products sold, we will find that they are very poor in nutrients or vitamins, and they are also rich in sugar, dyes, preservatives and various flavors.
When a patient or visitor comes, and puts money in the belly of the device, it will not go out to him for what he pays for useful foods, provide him with the elements that supply his body with energy and help to build it and contribute to the organization of the work of the internal organs of man.
You will pay money to get substances that raise insulin levels in the body, increase fluid retention, store fat, and therefore you will be at risk of developing diseases: diabetes, high blood pressure, atherosclerosis, impaired kidney and liver function, flatulence, colonic infections..
Other ailments that result from the ingestion of substances are not food, but are manufactured elements to which improvements are added that make them palatable for human consumption.
Selling these products in places such as hospitals is puzzling, because the harms of this type of food are clearly visible, and any nutritionist can only warn against them, and advise his reviewers to stay away from eating them.
The same problem is seen in the meals provided to patients, which is discussed in the two previous articles.
These meals, in addition to the fact that more than 60% of the components of many of them are unhealthy, are served in plastic dishes, which makes them vulnerable to interaction with the chemicals from which these dishes are made, and thus more damage that may lead to the entry of "heavy metals" and "toxins" into the human body, which is a prelude to serious diseases in the future!
The government annually sets a huge budget for the Ministry of Health, and what has been spent for decades on the health system is in the billions, and finally finds these health centers, lacking the proper food culture.
If we take just one example of diabetes, we will find that the prevalence of diabetes in Saudi Arabia is about 18.3% according to some statistics, and the International Diabetes Federation ranked the Kingdom as the seventh highest country in the world, at the level of new cases of type 1 diabetes, which means that there are huge budgets spent on treatment and hospitalization, as well as awareness campaigns that are held from time to time.
If diabetes, which is one of the most deadly diseases in the world, is spreading in Saudi Arabia among citizens and residents, and affects even children, it is supposed to work to blockade it, address its causes, and create healthy environments that do not lead to infection; however, we find hospitals that work to treat diabetes, we find them not serious in creating an environment that does not lead to it. Her mirror!
Is it the desire for profit that some hospital departments throw at the expense of human health, or is it the indifference of some, ignorance, or the belief that these foods are not harmful?
And the conversation is complete.
Quote from "Riyadh"
Disclaimer: All published articles represent the opinion of their authors only.

- **Color Additives:** A notable concern in farmed salmon is the use of synthetic astaxanthin or canthaxanthin for coloring; wild salmon get their pink color naturally, but farmed salmon are often artificially colored to meet consumer expectations.

What are some of the additives that are added to salmon feeds in salmon farms?

What are the purposes of adding pigments to the feed in salmon farms?

- **Preservatives & Flavor Additives:** By analogy to other foods discussed, farmed salmon feed may contain antioxidants (e.g., ethoxyquin), preservatives, and sometimes palatants (to improve feed intake), though these were not listed directly in the text.

- **Nutritional Supplements:** Farmed salmon feed is often enriched with vitamins, minerals, and sometimes additional oils to mimic the natural diet and maintain the fat/omega-3 profile.

- **Processing Concerns:** The extracts warn of the dangers of excess salt, trans fats, and hydrogenated oils—ingredients associated with processed foods sometimes used in animal feed production.

Title:

Content: Disadvantages of hydrogenated oils: Warnings about the use of modified fats
Medical Dawn
Hydrogenated oils: Warnings about the use of modified fats, hydrogenated oils, or what is known as partially modified oils, are nutrients that have sparked a lot of controversy in the world of nutrition although they are widely used in the food industry, but there are some precautions and warnings about the intake of these oils, here is a look at the harms of hydrogenated oils:
Increased levels of harmful fats:
Hydrogenated oils are processed to contain higher percentages of saturated fatty acids and hydrogenated fats, which are harmful types of fats that may be associated with increased levels of LDL cholesterol and increased risk of heart disease.
Lack of Essential Fatty Acids:
When oil is processed, it can lead to the loss of essential fatty acids such as omega-3, which are essential for heart and nervous system health.
Increase in blood sugar levels:
Some studies suggest that hydrogenated oils may cause an increase in blood sugar levels, which can negatively affect those who have problems controlling sugar levels.
Negative Effects on Infections:
There is an association between the intake of hydrogenated oils and increased body inflammation, which is thought to play a role in many chronic diseases.
Effects on vital functions:
Hydrogenated oils may affect vital body functions, such as the immune system and weight control, as a result of adjustments made to the fat structure.
6. Increased risk of obesity:
Due to the increased fat and calorie content of hydrogenated oils, their excess consumption can contribute to weight gain and exacerbate obesity problems.
Possible Effects on Mental Health:
Some research suggests that the consumption of hydrogenated oils may have an effect on mental health, as it may increase the risk of depression and mood disorders.
Conclusion:
Individuals should be careful in consuming hydrogenated oils and be aware of their potential negative effects.
It is best to use healthy oils such as olive oil and canola oil as healthy alternatives.
Individuals are encouraged to consult a dietitian to determine which diet is best for their health and avoid the negative effects of hydrogenated oils.

While not explicitly mentioned for salmon, awareness of these ingredients is pertinent.

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Content: Monday 12 Safar 1445 AH - 28 August 2023 |
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Do fish oil supplements really have all these benefits?
Visit any pharmacy and you ’ ll find widespread claims that fish oil helps with everything from heart and brain health to joints, eyes and immune system.
But you may actually be wasting your money, according to a new study.
Study author Joanna Asdurian, a fourth-year medical student at the University of Southwestern Texas Medical School in Dallas, said: “We know from recent large randomized trials that fish oil supplements do not prevent heart disease in the general population, but are nonetheless one of the most common supplements taken, often by people who still believe they will benefit their hearts. ”
The authors looked at what these labels actually say, using data from fish oil supplement labels available on the market, to measure the frequency and types of health claims.
It included both eligible health claims reviewed by the U.S. Food and Drug Administration and those that provided assurances about supporting structure or function in various organs.
The researchers also evaluated the total daily doses of EPA and DHA, the omega-3 fatty acids found in fish oil, found in supplements from 16 leading manufacturers and retailers.
They found that 2,082 of the 2,819 analyzed submitted at least one health claim, which is nearly 74%.
Of these, only 19% filed a qualified health claim approved by the Food and Drug Administration, helping consumers understand any scientific doubt surrounding the claim.
Others made claims related to general structure or function, such as “promoting heart health. ”
The most common claims were assertions about promoting cardiovascular health.
The study also found significant variation in daily doses of EPA and DHA, with 9% of supplements among 16 leading brands containing a daily dose of 2 grams or more of EPA and DHA combined.
So far, experts have not made daily dietary recommendations for EPA and DHA, according to the Office of Dietary Supplements.
One in five people over the age of 60 take fish oil supplements, often for heart health.
Co-author Dr. Anne-Marie Navarre, an assistant professor of medicine at the University of Southwestern Texas, also said it might be better for you to invest in fresh vegetables, gym memberships, or take medications to treat your blood pressure or cholesterol.
“As a preventative cardiologist, I tell my patients that if they are taking fish oil to try to avoid heart disease, they can stop taking it because it doesn ’ t help them, ” Navarre said.
Asadorian said patients should talk to their doctors instead of taking advice from signs.
“Attached stickers can be confusing even for smarter consumers. ”
Connie Dickman, a food and nutrition consultant and former president of the Academy of Nutrition and Dietetics, added that the evidence for fish oil supplementation is weak.
While seafood consumption provides a health benefit, it is not clear that oil extracted from fish is the cause.
It may be "the synergistic effect of everything in this food, rather than a single nutrient," she said.
“I think the first thing I would say, as a dietitian, is that this is a conversation you should have with your doctor to get a referral to a dietitian or you need to visit some reputable websites where dietitians are involved who can translate that for you, because supplements, despite having laws regulating them, are like everything else, marketed and marketed by companies related to selling the product. ”
Fish, of course, is a source of protein.
Compared to other meats, it does not contain a high percentage of saturated fat.
It is also a source of omega-3 fatty acids.
The American Heart Association recommends eating fish twice a week, especially fatty fish.
But fish is not attractive to everyone and some choose not to eat it because of allergies or food preferences.
To help improve the fishy taste of those who want to add fish to their diet, Dickman suggests starting with fish that are less greasy and have a milder flavor.
Another option is to cook the fish and then let it cool a bit, so the flavor becomes more ripe, Dikman said, sharing advice from her own fish market.
She also suggested serving them on top of pasta or mixing them with vegetables so that fish wasn ’ t the centerpiece.
She said it ’ s also important to read the list of ingredients found in any supplements because they ’ re likely to contain more than just the one ingredient a person is looking for.
“Make sure you ’ re actually getting what you want for a lot of fillings. ”
Navarre noted that two randomized trials in progress, VITAL and ASCEND in the UK, tested fish oil supplements to prevent heart disease and found no benefit.
“We need more research now on what consumers infer from vague phrases like ‘ promotes brain health ’ and what kinds of messages can be used that would accurately convey what is known about the benefits or uselessness of fish oil supplements, ” she says.
Researchers have concluded that more regulation may be needed for labeling supplements to prevent consumer misinformation.

- **Regulation and Transparency:** There is an emphasis on reading ingredient lists and being aware of additives in both supplements and processed foods.

Apps and guides (like Open Food Facts) are recommended for consumers to identify problematic additives and ultra-processed foods.

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Content: Chairman of the Board of Directors and Editors
I'm sorry.
Mohamad Elbaz
Chairman of the Board of Directors and Editors
I'm sorry.
Mohamad Elbaz
Consume daily.
Foods to Know and Avoid
There are ultra-processed foods that we consume on a daily basis and there are things we need to know, they make up 57% of the UK diet and the proportion may vary in Egypt but they are still high and the risks are clearer than ever.
What is ultra-processed food?
Almost all foods are processed to some extent, even if you cook from scratch, you probably use, for example, flour, olive oil and canned tomatoes, none of which are in its raw state.
But ultra-processed foods (UPF) are completely different.
It contains artificial materials that you won ’ t find in your kitchen, as well as additives that make it tasty.
In his best-selling book, Super-Processed People, Chris van Tulken quotes Brazilian scientist Fernanda Rauber as saying, “Most UPF isn ’ t food.
It is an edible substance that is produced industrially. ”
It looks disgusting!
It's unhealthy, too, isn't it?
In fact, UPF often tastes delicious otherwise humans wouldn ’ t have consumed it since it doesn ’ t contain healthy ingredients.
Unfortunately, two large recent studies have shown that it significantly increases the risk of high blood pressure, heart disease, heart attacks and strokes, at different ages these studies are the latest in a growing body of research showing just how harmful UPF is to health.
Van Tolken, who is also an infectious disease doctor at the Tropical Diseases Hospital in London, cites research showing that high UPF consumption is linked to obesity, cancer, type 2 diabetes, depression, dementia and tooth decay, among other conditions.
(A study published in 2019 found that 57% of the average UK diet consists of UPF; among children and the poor, the figure can be as high as 80%.)
How do I know if I am taking UPF?
There are no health warnings about UPF in the UK – so far, and most countries around the world don ’ t receive enough health education, so when you find content you don ’ t know on the back of a canned food can, does it contain at least one ingredient you don ’ t know?
Does it contain palm oil?
Is it made by a multinational company?
Did that company start with a cheap crop, like lentils, and turn it into crunchy chips or expensive chips?
These are all the hallmarks of UPFs.
What exactly should I look for on the label?
Carlos Monteiro, professor of nutrition and public health at the University of São Paulo, wrote a useful guide.
According to his article, ultra-processed foods: what they are and how to identify them, food items not used in home kitchens tend to appear at the beginning of the ingredient list or in the middle of it (ingredients are listed by weight).
These include protein sources (hydrolyzed proteins, isolated soy protein, gluten, casein, whey protein, mechanically separated meats); sugars (fructose, high-fructose corn syrup, fruit juice concentrate, converted sugar, maltodextrin, dextrose, lactose); soluble or insoluble fiber.
Modified oils (hydrogenated or oily oil).
Additives appear at the end of the ingredients list.
Cosmetic additives, used to make the final product more palatable or more attractive, include flavors, flavor enhancers, colors, emulsifiers, emulsifying salts, sweeteners, thickeners, anti-foaming materials, mass, carbonates, foaming, crystallization and glazing.
I don ’ t have time to read every poster in the supermarket!
One useful and free resource is the Open Food Facts app.
Created by a non-profit organization based in France, with contributions from tens of thousands of volunteers, this app allows you to search for products and scan barcodes to identify UPFs.
To date, the database contains more than 3 million products.
What foods do not contain UPF?
In the Nova food classification system, created by Montero, the first category is "unprocessed or minimally processed foods".
This includes fresh, frozen and dried fruits and vegetables; plain milk and yogurt.
Fresh meat and fish.
Cereals and legumes. Fungi.
Eggs; flour; nuts and seeds; herbs and spices; pasta and couscous.
The second category covers "processed cooking ingredients".
This includes things like butter and vegetable oil.
Honey and maple syrup.
sugar, salt and vinegar.
The third category is “processed foods. ”
These include bread and fresh cheese.
Canned foods – vegetables, fish and fruits; processed meats and smoked fish; salted or candied nuts and seeds.
And what is UPF for sure?
The most significant infractions in the fourth category include ultra-processed foods, soft drinks; packaged snacks; sweets and chocolates.
ice cream; biscuits, cakes, pastries;
Sausages and burgers.
Pancakes and pizzas; chicken nuggets.

- **Health Concerns and Recommendations:** Overconsumption of additives (especially coloring agents and preservatives) has been linked to health problems in other contexts, suggesting caution around highly processed foods and additives used in industrial food production, including farmed fish.

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Content: Sunday, 22 Shaban 1445, 03 March 2024
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5 Foods and Drinks to Avoid If You Want to Live Longer
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Certain foods and eating habits are associated with a longer life, determining a diet rich in fruits, vegetables, nuts, whole grains, beans, and seeds.
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David Weiner, a nutritionist, said there are many benefits to eating a varied diet full of different types of foods.
"Many of these foods contain nutrients and minerals that can improve our gut health, reduce the risk of obesity, and improve life expectancy.
But on the other hand, there are foods that can have the opposite effect. ”
Weiner advised to live a happier and healthier life by avoiding processed foods, and even those marketed as a healthier option.
Processed foods
“To prolong your life, it is advisable to avoid processed foods where possible.
Preparing healthy food doesn ’ t take long, and if you know your week is busy, preparing food is key.
Food preparation is central to any weight loss plan, and it will make a huge difference to a healthier and happier life. ”
The salt.
Any food filled with salt raises blood pressure.
"Eating too much salt makes the body retain an extra amount of water to rid the body of excess salt, and this can lead to high blood pressure," Weiner said.
Saturated Fat
There are many foods that can help lower cholesterol levels and ensure a healthy diet to live longer.
Wiener explained, “The main way to do this is to reduce saturated fat and replace it with trans fat.
Food products rich in unsaturated fats include vegetable oil, olive oil, sunflower oil, nut oil and seeds.
“It is also known that the nuts and seeds themselves, as well as avocados, are rich in trans fats.
Another good source of unsaturated fat is oily fish that also contains omega-3 fats and as a general guide, we should try to incorporate these foods into our diet at least twice a week, ” reports Express.
READY MEALS
You should avoid takeaway meals if you are trying to prolong your life.
“These types of foods contain a lot of artificial ingredients that extend the shelf life of the product, but they can be harmful to your body.
Most ready-made meals are free of natural vitamins and minerals. ”
“Synthetic vitamins and minerals are pumped into food instead, but these ingredients are not as good as the original sources, and are difficult for the body to digest which can lead to bloating and digestive discomfort. ”
Ghee.
Weiner said margarine margarine has become an increasingly popular alternative to butter despite being highly processed and full of chemicals, and has been linked to a number of health problems.
He warned that "the diacetyl element found in margarine promotes the agglomeration of beta-amyloid protein, a common feature in dementia and Alzheimer's disease.
This component may also increase the toxic effects of this protein within the brain. ”

**Summary Conclusion:**
Consuming whole, minimally processed fish like salmon is preferable to relying on supplements or highly processed foods.

Stakeholders should be aware of common additives in farmed salmon (synthetic colorants, preservatives, feed additives), and public health advice emphasizes transparency, regulation, and minimizing consumption of foods (or fish) heavy in artificial additives or ultra-processing.

What are some of the additives that are added to salmon feeds in salmon farms?

Reading labels and using information tools is key to making informed dietary choices.

**Key Nuggets from Extract: Additives in Salmon and Processed Fish Products**

**Feed Additives & Health Management:**
- In aquaculture, especially with rising temperatures due to climate change, fish are more susceptible to pathogens and diseases.

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Content: Yogurt is amazing! Feeding Wu Guo to eat for 2 months, the fisherman smiles and wears a helmet: anti-collision
▲ The water laboratory said that in recent years, due to climate change, the unusually high temperature in the summer, it is easy to cause the fish to be attacked by germs. (Photo by reporter Yang Chih-hing)
Journalist Hsu Chien-yi / reporting from Taipei
In recent years, the unusually high temperature in summer has led to the outbreak of germs, which has caused great losses to farmers. The probiotic Lactic Acid Bacillus B4, which helps to improve fish growth and enhance their immunity, and its glucan product Lactic Acid Bacillus B4 functional yogurt was added to the feed. Farming time to reduce the risk of breeding.
The water laboratory pointed out that glucan can be used as an emulsifier and thickener flavor carrier in food processing. In terms of health care, research shows that glucan can be used as a prebiotic to increase the number of probiotics - bifidobacteria and lactic acid bacteria in the body, and regulate immunity.
As mentioned in the water test, lactic acid bacteria B4, previously screened from the gut of perch fish, is a probiotic with special enzymes. Adding cheap sucrose can promote the production of glucan by lactic acid bacteria B4, and developed functional yogurt and ice cream containing glucan with lactic acid bacteria B4.
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According to the water test, the literature points out that probiotics or prebiotics such as glycans and oligosaccharides as feed additives can effectively improve the growth and immunity of fish and shrimp. The combined use of probiotics and prebiotics is usually higher than the combined effect of the two alone. Probiotics that produce pathogens can also produce glucans themselves, so the lactobacillus B4 yogurt is applied to aquaculture.
Experimental studies show that the addition of lactic acid bacteria B4 yogurt in the feed helps to improve the growth and resistance to pathogens.
▲ The feed in the test tank is evenly mixed with lactic acid bacteria B4 yogurt and the feed by an electric mixer.
(Photo / Supplied by Aquatic Research Institute)
In recent years, due to climate change, the unusually high temperature in summer can easily lead to the outbreak of germs, causing the death of fish and loss of farmers. Three years ago, the Kaohsiung City Animal Protection Department sought technical assistance from the water laboratory. 4 Yogurt feed for 2 months, fish feeding conditions are better than the control pond, growth is very fast, at the end of May harvest, no disease, fish average weight 570 grams, strong and healthy.
When the fish are harvested, the fisherman must wear a safety helmet to avoid being injured by the energetic Wu Kuo. The fish in the control pond eat worse than the test pond and grow more slowly. In mid-June, the fish suffered from streptococcus disease. It must be treated with drugs. The average weight is 467 grams, which is much lower than the average. Test pool.
The water laboratory further stressed that in order to understand whether the feed containing lactic acid bacteria B4 yogurt can really survive the cool summer, and the Kaohsiung Municipal Bureau of Animal Protection specially arranged the test in the summer the previous year. The results showed that although the test group and the control group of the fish containing lactic acid bacteria B4 yogurt were all suffering from streptococcal disease, the test group were milder drug. The treatment only takes 3 days to heal, and the control group is more serious, requiring more than 7 days of drug treatment.
Therefore, the addition of lactic acid bacteria B4 yogurt in broccoli feed helps to improve the growth and health of the fish, shortens the breeding time, reduces the breeding risk and slows the severity of the disease, and the cost of adding lactic acid bacteria B4 yogurt per kilogram of feed is only about 0.5 yuan.
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