Welcome to the Dr. Burg's Healthy Keto and Interminute Fasting Podcast, where Dr.

Burg takes you on the journey for the truth about getting healthy and losing healthy weight.

Hey guys, I wanted to do an update on a recent video that I did entitled Omega 3 Fatty

acids in Cannes Sardines. This is part 2. Now in the first video, I talked about how heat

destroys Omega 3 fatty acids because DHA and EPA, which are Omega 3 fatty acids, are

very sensitive to oxygen and heat and when you can things, you heat them. And a lot of

times, manufacturing companies will reheat it with high temperatures up to five hours

after they initially pasteurize it, really making sure everything is completely dead, just

to preserve it, especially when you do meats. So when I initially researched this, I found

that anytime you can anything, you destroy these Omega 3 fatty acids. However, I had a

little attention in the fact that I personally have not tested this out. I based this off

of second hand information. So I recently hired a third party lab and I send out two random

samples, one, a can of sardines and the other is a can of tuna, to evaluate how much Omega

3 fatty acids were in these Cannes products. And I was positive that it was going to come

out zero. Boy, was I wrong. Okay, this actually shocked me. So the sardines had a DHA of 788

milligrams and EPA of 742 milligrams. That's a significant amount of Omega 3 fatty acids.

And in the sample of can tuna, we had 57 milligrams of DHA and 41 milligrams of EPA. And another

interesting point are the sardines. The sardines were 13 times higher in DHA than the tuna.

And the EPA was 18 times higher than the EPA of tuna. And these are Omega 3 fatty acids,

which is interesting. So the only way this makes sense to me is they probably don't use

the high level of heat of other products like canned meats. So anyway, I will be deleting

the other video and I wanted you to have the correct updated information that it is true

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