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  1. #1
    Registered User XNick EdgeX's Avatar
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    Tuna...How many times a week?

    Made this thread on the health\safe factor...I usually eat it 2-3 times a week..I tend to not over-do it...but I do love it.

    How many times you guys and girls eat tuna a week?..

    What's your take on the safe factor?
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  2. #2
    Banned Captain Sagara's Avatar
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    Originally Posted by XNick EdgeX View Post
    Made this thread on the health\safe factor...I usually eat it 2-3 times a week..I tend to not over-do it...but I do love it.

    How many times you guys and girls eat tuna a week?..

    What's your take on the safe factor?
    If you're refering to mercury,it's overrated IMO,2 or 3 times a DAY is fine ...
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  3. #3
    Registered User bseidl's Avatar
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    I've been eating 5 cans a week (1 can mon-fri) for about 3 years straight now and haven't had any health issues as far as I'm aware. I don't fully buy into all that mercury hype. As long as you're not eating 20 cans a week you should be ok.
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  4. #4
    Go big everytime. deadaim's Avatar
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    I try to get 7 a week
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  5. #5
    Registered User XNick EdgeX's Avatar
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    Originally Posted by bseidl View Post
    I've been eating 5 cans a week (1 can mon-fri) for about 3 years straight now and haven't had any health issues as far as I'm aware. I don't fully buy into all that mercury hype. As long as you're not eating 20 cans a week you should be ok.
    Thanks dude, yeah..I might bump it up a bit.
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  6. #6
    Registered User xtreme261's Avatar
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    I eat a can every day soon as I get home from work.
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  7. #7
    Registered User JarHeaD316's Avatar
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    Judging by how much tuna the Japanese culture consumes, mostly through sushi (which i have read has very high amounts of mercury due to the high quality), I would think its safe and the mercury thing is blown out of proportion. Look at the japanese population as a whole, you dont see that many overweight or obese people and i would say their life expectancy is much greater than the average american. Keep eating bro
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  8. #8
    Registered User bseidl's Avatar
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    Originally Posted by JarHeaD316 View Post
    Judging by how much tuna the Japanese culture consumes, mostly through sushi (which i have read has very high amounts of mercury due to the high quality), I would think its safe and the mercury thing is blown out of proportion. Look at the japanese population as a whole, you dont see that many overweight or obese people and i would say their life expectancy is much greater than the average american. Keep eating bro
    Maybe mercury is the secret to longivity!
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  9. #9
    Is it time to eat? theoryTim's Avatar
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    I eat two cans a day easy. Easy source of high protein.
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  10. #10
    Registered User cornerbax's Avatar
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    this is a great thread and it's good to know people are fine with eating several cans of Tuna per week.

    Just curious how bad "low calorie" mayo is with tuna every so often. The few times i've made Tuna I've made it with some of that lower-calorie mayo and just mixed it up with some black pepper. Usually don't use any bread at all but sometimes wheat bread.

    When you guys make your tuna do you use any wheat bread or wraps or add any low calorie mayo at all? Other then Tuna, i've stayed away from Mayo completely which has been another MAJOR cutback i've made. If you aren't using mayo, what do you usually mix with it?
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  11. #11
    Registered User XNick EdgeX's Avatar
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    Originally Posted by bseidl View Post
    Maybe mercury is the secret to longivity!
    If it is...I'm all for it!!
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  12. #12
    Registered User XNick EdgeX's Avatar
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    Originally Posted by cornerbax View Post
    this is a great thread and it's good to know people are fine with eating several cans of Tuna per week.

    Just curious how bad "low calorie" mayo is with tuna every so often. The few times i've made Tuna I've made it with some of that lower-calorie mayo and just mixed it up with some black pepper. Usually don't use any bread at all but sometimes wheat bread.

    When you guys make your tuna do you use any wheat bread or wraps or add any low calorie mayo at all? Other then Tuna, i've stayed away from Mayo completely which has been another MAJOR cutback i've made. If you aren't using mayo, what do you usually mix with it?
    I usually do a spinich wrap with a little mustard and lettuce..I never use mayo...but I am sure low cal mayo won't kill you..Sometimes i will eat it straight out of the can as well as put it on wheat bread.
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  13. #13
    Registered User Miinty.Oatmeal's Avatar
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    About twice a week...I just go in order during the week using 1 can tuna, pink salmon, chicken, or turkey. lol. =P
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  14. #14
    Registered User mcdbb's Avatar
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    Originally Posted by JarHeaD316 View Post
    Judging by how much tuna the Japanese culture consumes, mostly through sushi (which i have read has very high amounts of mercury due to the high quality), I would think its safe and the mercury thing is blown out of proportion. Look at the japanese population as a whole, you dont see that many overweight or obese people and i would say their life expectancy is much greater than the average american. Keep eating bro
    The dangers of methylmercury are pretty well established.-=

    Three things:

    Mercury builds up in the tissues over years, and symptoms are not immediately visible. Moreover, since the buildup is so slow the symptoms can take a long time to manifest.

    Second, the issue of methylmercury has only become a large issue in the last 10-15 years. The Japanese have been prodigious tuna eaters since the late 60s.

    Third, the Japanese eat a lot more than just sushi, and tuna only makes up a percentage of the fish consumed. Sushi is NOT all tuna. The tuna is also sourced from around the world, and mercury concentrations are likely to vary from population to population depending on the proximity to pollutants and exposure.
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  15. #15
    Brb curving bullets neueziel's Avatar
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    Originally Posted by bseidl View Post
    Maybe mercury is the secret to longivity!
    Lol tell that to the first emperor of China
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  16. #16
    Registered User metalheadsdmf's Avatar
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    I have read that the worry of mercury is from albacore tuna, so it is only recommended to eat 1 can/week of albacore. As for me, I eat 2 cans of chunk light tuna a day. Is there a big difference in the two?
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  17. #17
    Registered User xraided85's Avatar
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    Originally Posted by SickBoy_Cage View Post
    If you're refering to mercury,it's overrated IMO,2 or 3 times a DAY is fine ...
    Agreed, i eat it probably twice a day
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  18. #18
    Registered User CanadianDeltoid's Avatar
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    tuna should be a staple is any bodybuilders diet. Taste great, high protein, cost effective (I GO NUTS WHEN ITS ON SALE FOR .99 cents) and has all your good fats. So eat up
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  19. #19
    Registered User TheLorax's Avatar
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    http://gotmercury.org/ calculator:

    Tuna (albacore) .353 ppm mercury
    Tuna (canned light) .118 ppm mercury

    At my weight (171 lbs), the EPA says that I can safely consume 1 can of albacore per week, OR 3 cans of chunk light.

    Mercury causes long-term damage as it accumulates in the body. As I understand it, it's not that the body can safely eliminate 1 can's worth of mercury per week, as it is that it would take me the rest of my life to accumulate toxic levels at that consumption rate. Double the consumption rate, and expect to see mercury poisoning in half the time. Chunk light tastes like crap, but it's worth it in the long run.
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  20. #20
    Registered User stangboy555's Avatar
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    At least once a day for me. I got little mini cans that I just open, toss in some low fat mayo then slap it in a sandwhich.
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  21. #21
    Registered User MAK060's Avatar
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    i live in japan and no day passes by without eating it. there are so many types and varieties of tuna that the bodybuilders can be really satisfied
    its great food
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  22. #22
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    2 summers ago i ate 3 cans a day every day of summer. Loved that ****, cant stand it now tho. Im still alive
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    Registered User XNick EdgeX's Avatar
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    Originally Posted by CanadianDeltoid View Post
    tuna should be a staple is any bodybuilders diet. Taste great, high protein, cost effective (I GO NUTS WHEN ITS ON SALE FOR .99 cents) and has all your good fats. So eat up
    x2! I'm all about the tuna!
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  24. #24
    Registered User RM36's Avatar
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    Originally Posted by cornerbax View Post
    this is a great thread and it's good to know people are fine with eating several cans of Tuna per week.

    Just curious how bad "low calorie" mayo is with tuna every so often. The few times i've made Tuna I've made it with some of that lower-calorie mayo and just mixed it up with some black pepper. Usually don't use any bread at all but sometimes wheat bread.

    When you guys make your tuna do you use any wheat bread or wraps or add any low calorie mayo at all? Other then Tuna, i've stayed away from Mayo completely which has been another MAJOR cutback i've made. If you aren't using mayo, what do you usually mix with it?
    I could be wrong here, but I'm fairly certain the l"lite mayo" is actually quite good. No carbs, and the fats are nearly ALL poly and mono unsaturated(good fats)
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  25. #25
    Live.Laugh.Love 1quick1's Avatar
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    watch out for tuna poisoning bro.
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    Registered User mcdbb's Avatar
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    Originally Posted by CanadianDeltoid View Post
    tuna should be a staple is any bodybuilders diet. Taste great, high protein, cost effective (I GO NUTS WHEN ITS ON SALE FOR .99 cents) and has all your good fats. So eat up
    I'm not quite sure what kind of tuna you are eating but chunk light has barely any fat in it...

    Unless, that is, you are eating tuna packed in soybean oil...

    The mercury warnings aren't bull****, however, as many on this forum believe.
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    Registered User MotorGUY's Avatar
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    why not canned chicken instead? i buy that stuff in bulk at costco.
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    My Way faisji's Avatar
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    Mercury in Tuna

    The tuna issue is a complicated one. There is research showing that some large tunas, such as bluefin, can exceed the FDA limits. Part of the confusion is that, in the past, many of the reported results listed all tunas together, making no distinction among the species (albacore, skip-jack, bluefin, yellowfin, and so on). One can see tables in general publications such as Newsweek showing fresh-frozen tuna having 0.32 ppm, with no distinction among the different species. The range in the data is often very wide, for example, from 0.05 to 1.30 ppm, but it is not possible to differentiate between the species the way the data are reported. Therefore, a specific fishery, such as troll-caught West Coast albacore, is unfairly associated with other tuna species that might have higher levels of mercury. For example, a recent FDA study showed that canned albacore from common commercial brands had a higher average than canned ?light‿ tuna. This is, in part, because the albacore in common brands are larger fish caught in the open Pacific, whereas ?light‿ tuna is often the smaller skipjack species.
    http://oregonschoice.com/current_issues.php

    What about differences between canned tuna? Most canned tuna is labeled as either "albacore" or "chunk light". There are other species of canned tuna, as well. Albacore tuna, according to FDA data, contains 3 times as much mercury as chunk light (0.353 ppm vs. 0.118 ppm). Cans of chunk light tuna usually contain skipjack tuna, which is a smaller species and averages lower mercury levels. However, a Chicago Tribune investigation found that chunk-light canned tuna sometimes contains yellowfin tuna (0.325 ppm), but is not labeled correctly. Also, a study found that troll-caught albacore mercury levels are lower (0.14 ppm vs. 0.353 ppm) because they are younger than longline-caught albacore. Read canned tuna labels carefully to find out which species it contains! You can compare the mercury levels between all types of tuna in the mercury calculator above.

    What about fresh and frozen tuna? Tuna is a popular seafood item. Tuna comes as steaks or, in Japanese cuisine, as sushi or sashimi. In restaurants and stores, tuna is labeled ?ahi?, the Hawaiian word for tuna, which could be either bigeye tuna (0.639 ppm) or yellowfin tuna (0.325 ppm), both high in methylmercury. Consumers should ask specifically what kind of tuna they are getting. For example, ?maguro? and ?toro? in sushi restaurants refer to the back or belly of the tuna, not the species. Sushi and sashimi can also be albacore or bluefin tuna.
    http://www.gotmercury.org/
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    I have it 2-3 times a week on wholemeal rice crackers.
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    at LEAST six cans a week for me (or pouches), plus one dinner of ahi tuna steak per week.
    vegetable-based protein ftw

    on hiatus - too many douche bags here.....
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