Hi Celia and all,
I got my shipment from Vital Choice yesterday (the company that sells low-mercury salmon and tuna).
I tried the canned tuna in olive oil yesterday and it was fantastic! I have been spoiled for any other canned tuna now. Apparently they cook it only once instead of the usual twice in order to preserve omega 3s. Whatever they do, it is YUMMY. Since it was already in olive oil, I didn't add any dressing.....just some celery, onion, and nuts. I was in heaven! It will definitely become a staple for me. Granted, it is pricey, but when it is a superb product I don't mind paying extra.
Oh, I also ordered some macadamia nut oil - it is lovely on a salad.
Thanks again. It is great to be able to enjoy these fish again without worring about high mercury levels.
Love,
Polly
Thanks, Celia!
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Thanks, Celia!
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
Shirley,
You won't be disappointed! I feel like I should be a food journalist. As Celia pointed out in another post, perhaps all of my intolerances make me more appreciative of the look and taste of different foods! I always feel like it is a holiday when I discover some new tasty product that I can eat!
Love,
Polly
You won't be disappointed! I feel like I should be a food journalist. As Celia pointed out in another post, perhaps all of my intolerances make me more appreciative of the look and taste of different foods! I always feel like it is a holiday when I discover some new tasty product that I can eat!
Love,
Polly
Blessed are they who can laugh at themselves, for they shall never cease to be amused.
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kate_ce1995
- Rockhopper Penguin
- Posts: 1321
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- Location: Vermont
Okay, Polly I think I've found a new career for you. The heck with the environmental stuff 
I don't know if you watch much of the food network, but they have a show on right now called "the next Food Network Star". Now they are making those people cook, and I know you say that isn't your forte, but how about pitching a show about food intolerances and reviewing all these resources that are available to those with intolerances to them? Maybe you could work with some of the top chefs in developing foods and that are free of all these additives and intolerances.
Katy
I don't know if you watch much of the food network, but they have a show on right now called "the next Food Network Star". Now they are making those people cook, and I know you say that isn't your forte, but how about pitching a show about food intolerances and reviewing all these resources that are available to those with intolerances to them? Maybe you could work with some of the top chefs in developing foods and that are free of all these additives and intolerances.
Katy
