Sardines are nutritious, but that does not mean they should become an everyday food.
Many people, after learning about their benefits, begin consuming them several times a week or even daily.
The issue is that canned foods typically contain more sodium than fresh foods. In addition, although sardines contain fewer heavy metals than many other fish, excessive and prolonged consumption can increase cumulative exposure.
A healthy diet is based on variety, not repeatedly eating the same food—even if it is considered healthy.
Mistake 4: Choosing sardines preserved in low-quality oils
This is one of the lesser-known mistakes.
Many canned sardines are preserved in low-quality refined oils that contain high amounts of omega-6 fats and can degrade during the sterilization process.
When these oils are heated during preservation, compounds may form that promote inflammatory processes in the body.
The result is that a food naturally rich in omega-3 ends up paired with fats that may disrupt the balance of the diet.
For this reason, it is recommended to choose sardines preserved in:
Olive oil
Water
Higher-quality oils
Mistake 5: Ignoring the internal lining of the can
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