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Canned sardines

Discussion in 'Optimal Kids' started by John Saf, Feb 19, 2018.

  1. John Saf

    John Saf New Member

    My kids 4 and 2years love canned King Oscar sardines (in EVOoil).
    I drain the oil and sprinkle with redmond real salt. How often and how much would you give them?
  2. Dylan Petkus

    Dylan Petkus New Member

    The only way you could really answer that question is to test them. But, I think with the current (and forthcoming) DHA destroying environment, you're not likely to overdo the DHA. Will they do fresh seafood?

    That's a grand comfort food to instill in your children!
  3. caroline

    caroline Moderator

    I would trust your children's instincts on this ........ I think they will decide for themselves......

    Great job!
  4. Valsun12

    Valsun12 New Member

    My 3 year old likes them in marinara sauce too, I try to give them more DHA especially in winter!
  5. John Saf

    John Saf New Member

    They do seafood some fresh seafood, but living at 62'n in the Norwegian mountains limts what we can get in the winter. In the summer they get alot wild freshwater trout. But my fishing water is unavileble in the winter.
    I the winter i give them fresh cod roe, cod and cod broth soup. I also give them artic shrimp/prawn broth soup (can i add some Chilean mussels?). And some canned small macrell filet with skin. But theyr favorite is sardines.
    I dont know if i can trust them with self regulation on sardines in the morning, but i will try and see what happens. I tryed letting them have all the GFbutter they wanted,but they could eat unlimited ammounts.
    I used to give them canned tuna in water also, but our goverment says it is not safe, so i guess canned sardines is more nutrition<toxins.

    They get scrambeld freerange eggs with raw eggyolks every day, so i guess they get som DHA from eggs also?. And maybe some in the local mountain lamb we butcher (they eat the whole animal)?

    I can not get them tested here if they not are sick.
    Valsun12 likes this.

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