Tuna: Water or Oil?

This latest blog post is in response to a question I have recieved a few times. We all know the benefits of tuna, and sadly, most people will buy it canned and not fresh. But with little to no price difference, which is better? Tuna in water or oil?

Ask 50 different people and you will get 2 different answers and 50 different reasons why. I, myself, prefer the tuna in water, and here is why. Water means no additives. Our water supply (whcih the tuna is in regardless) has enough additives in it already without adding chemicals (which the fish and farming industry calls "conventional") found in vegetable oil to the mix. Some will tell you that the oil keeps it moist, and that the water dries it out. Think for a minute how little sense that makes. However, even if it did make sense, most people add either tuna or mayo to thier tuna, eliminating any dry factor that might have been.

I have found that tuna actually loses some of the nutrients when its packaged in oil. In protein (the reason most people pack on the tuna consumption), the Kroger brand actually has 3g less protein per serving. While there were 5.5 fat grams in the oil tuna, compared to just .5g to the tuna in water. There was only a 10 calorie difference, showing that the calories lost in fat went towards the protein. Or, that energy went towards rebuilding and recovery rather than the energy brought forth by carbs (which both had zero per serving) and fats.

Food is like everything else in life. It should have a purpose and consumed intentionally. Tuna is no different. We should do what we can to eliminate additives, the oil is no exception.