A new Harvard Chan School study shows it’s the quality—not quantity—of macronutrients that make a difference for heart health, debunking myth that modulating carbohydrate and fat intake alone is inherently beneficial.
you’re right, it’s bullshit marketing and it sucks. The front of the tin does say “tuna in olive oil blend”, in fairness. All the other brands are the same / similar.
If it was real, pure olive oil it would cost more.
I just buy the stuff packed in spring water, drain it, and pour olive oil over it.
i mean i wouldn’t debate about “not the good EVOO,” but…
edit: looking at your instance now, i guess you’re in aus? that sucks they’re mixing yours with bullshit oil
this is ours:
you’re right, it’s bullshit marketing and it sucks. The front of the tin does say “tuna in olive oil blend”, in fairness. All the other brands are the same / similar.
If it was real, pure olive oil it would cost more.
I just buy the stuff packed in spring water, drain it, and pour olive oil over it.
Unless it says extra virgin olive oil, the olive oil itself might even be highly processed.
Yeah, there’s a lot to good EVOO.
Here i wouldnt really trust anything I can get from the supermarket, and certainly not anything imported.
The health benefits diminish significantly over time.
So the “best before” date might be 2 years, but if you want the health benefits then every month counts. Also the time spent in contact with air.
the best way to do it, since even if you drain the oil tuna, you’ll still be consuming a non-zero amount of crap ultraprocessed shit oil