Gode, gamle Tran – Den beste kilden til omega-3?

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Tran

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  1. Hei! Jeg leste denne på iform.no i dag, og må si jeg synes det var veldig interessant lesing som gjorde meg obs på ting jeg ikke har tenkt over før, så takk for det! 🙂
    Hva synes du om Udo’s choice da?

  2. Takk for det! 🙂

    Udo’s choice er laget av vegetabilske oljer, hovedsaklig linfrøolje, og kan ikke sammenlignes med olje fra sjømat, da omega-3 fra vegetabilske oljer (ALA) må konverteres til EPA og DHA i kroppen, og denne konverteringen er svært dårlig. Det betyr ikke at det er en usunn olje, men den kan ikke erstatte tran.

  3. (poster svaret mitt både her og der jeg, for dokumenteringens skyld;) )
    Hei og tusen takk for supert svar!
    At Udo’s choice er vegetabilsk visste jeg, men jeg trodde at den siden den inneholder “en optimal blanding av omega 3, 6 og 9″ fungerer like bra som fiskeoljer, siden fettypene er de samme (?). Men jeg har nok ikke like mye peiling som deg, så derfor spør jeg^^

  4. Niks, de inneholder ikke samme fettsyrer. Vegetabilske omega-3 kilder inneholder Alfalinolensyre, som kan gjøres om til EPA og DHA i kroppen (dog ikke veldig effektivt, kun en liten andel blir gjort om), mens fiskeolje inneholder EPA og DHA i egen form.

  5. Skjønner. Tusen takk for veldig opplysende svar! 😀

  6. Jeg mener ikke at vi har nok forskning til å kunne si at krill, selolje etc. er betydelig bedre enn tran. Jeg har heller ikke sett noe data som tilsier at Norsk Tranolje har noen betydelig harskning om de oppbevares kjølig og brukes innenfor datostempelet.

  7. Som svar til kommentarer ang. harskning/oksidering av flytende tranolje legger jeg her ved Svaret jeg fikk fra Möllers ang. dette. Oksideringsverdier for Möllers tran finner dere i nedre del av teksten:

    «Hei!

    Takk for din e-post og for en godt skrevet artikkel! Vi er enig i ditt budskap, og er ute etter å formidle den samme informasjonen selv. Vi mener det er viktig at forbrukere har et aktivt forhold til omega-3 mengden i kosttilskuddet sitt, spesielt da i forhold til den reelle helseeffekten som man kan få av det.

    Når det gjelder de påstandene eller spørsmålene du får om at flytende tran er mer oksidert enn andre omega-3 produkter i kapsel, så skal jeg prøve å supplere deg med noe informasjon i forhold til dette.

    Man skulle kanskje tro at flytende tran er utsatt for luft nettopp fordi det er flytende, men vi har andre sikringstiltak for tranen enn hva man umiddelbart kan se.

    Ved å bruke arktisk torsk går det kort tid fra fisken fanges til den leveres hos trandamperiene. Dette betyr at oljen kan utvinnes av lever fra helt fersk fisk, som bidrar til bedre kvalitet, og vi har større mulighet til å kunne kontrollere hele verdikjeden, fra A til Å.

    Vi har jevnlig kontroll av våre leverandører, og benytter selvsagt kun råvarer fra dem som oppfyller våre og myndighetenes krav til kvalitet. Dette er viktig for å kunne skille ut eventuelle useriøse aktører.

    Grunnen til at dette er så viktig, er at man ikke kan ta en dårlig olje og rense den opp slik at den blir bra. I denne bransjen er det ”shit in, shit out”, og derfor er vi veldig opptatte av å bruke kortest mulig tid og beskytte råstoffet, allerede fra fisken fanges i havet.

    Möller’s Tran gjennomgår deretter fem ulike rensetrinn i et avansert renseanlegg, som sørger for at tranen er av topp kvalitet og renhet. Foredlingen av Möller’s Tran foregår på vår fabrikk i Oslo. Underveis i prosessen utføres analyser av tranen på 8 ulike punkter, herunder også oksidasjon, nettopp for å forsikre oss om at produktet er beskyttet og ikke harskner. Produksjonen er spesielt utformet for å fjerne eller stenge ute luft i alle trinn. Vi tester tranen for harskhet fire ganger før vi tapper tranen på flasker. Vi kan derfor garantere at Möller’s tran ikke er harsk.

    Vi tar over 3500 oksidasjonstester i året og er det selskap/instans i Norge som tar flest slike prøver. Jeg tør derfor å påstå at vi er det miljøet i Norge som kan mest om oksidasjon av marine oljer.

    Møller’s Tran blir tappet med nitrogen på toppen av flaskene og med en spesiell antioksidant som sikrer at oksidasjon ikke skjer før korken skrues av. Det er derfor du må oppbevare åpnet flaske kjølig/i kjøleskap, som det står bak på flasken. Flasken er heller ikke valgt tilfeldig. Grønt glass forhindrer lys fra å påvirke tranen før den blir åpnet.

    Alle fettrike matvarer, det være seg fisk eller olivenolje el., som utsettes for lys og luft vil oksideres til en viss grad. Man antar at en typisk vestlig diett inneholder en del oksidasjonsprodukter, man antar også at jo mer ferdig prosessert mat man spiser jo mer oksidasjonsprodukter vil man få i seg. Det har ikke vært forsket mye på sammenhengen mellom oksidasjonsprodukter i næringsmidler og helse. Som et føre var prinsipp selger vi produkter som er så lite oksidert som mulig.

    Möller’s Tran blir jevnlig analysert av et uavhengig analyseinstitutt (NILU) for å kontrollere at den tilfredsstiller strenge krav til renhet. Möller’s interne krav til renhet og oksidasjon er langt strengere enn de som er fastsatt av norske matmyndigheter og i den europeiske standarden for trankvalitet (Ph. Eur.). Det er vanlig å måle peroksid verdier og anisidin verdier (vi måler i tillegg andre verdier på oksidasjon). Hva gjelder peroksid verdier er PhEur på 10, våre interne krav på 5 og vår gjennomsnittsmåling i 2010 på 0,2. For anisidin verdier er tilsvarende tall på 30, 25 og 5,9.

    Hva gjelder oksidasjon er det også slik at tran er jo det enkleste produktet å teste for oksidasjon. Hvis du har tatt tran en stund, vil du lett kunne smake forskjellen mellom god tran og harsk tran. Mange vil kanskje mene at tran smaker vondt uansett, men for en dreven trandrikker er det ikke vanskelig å skille ut harsk tran. Vi har forresten fått internasjonal pris for smaken på Möller’s Tran. Vi var i Brussel i fjor og hentet hjem diplomer og medaljer i forbindelse med iTQi utdelingen. Prisen omtales som ”The Michelin Guide of Food”. Over 60 europeiske smaksdommere gav oss 2 av 3 stjerner, så hvis noen sier til deg at tran smaker vondt, kan du fortelle at tran faktisk smaker godt i følge europeiske smaksdommere!

    Siden du tar tran vil jeg understreke at kvaliteten på tranen blir garantert gjennom kontroll i alle ledd; fra trandamperier til transportselskaper til vår fabrikk på Løren. Vi har faktisk kontroll fra fisk til flaske.

    Jeg håper inderlig at du har blitt beroliget av svaret. Det er veldig viktig å få i seg omega-3; kroppen klarer seg ikke uten. Med tran får du i deg over 1 gram omega-3 fra havet hver dag og i tillegg D-vitamin, som vi får for lite av i Norge. Og kanskje best av alt; du slipper å bruke mye penger på kosttilskudd. En dagsdose av Möllers’ Tran koster mellom 70 øre og 1 krone, avhengig av hvilken butikk du går i.

    På ditt spørsmål i artikkelen, vil vi helt klart svare ”Ja!”. Tran er etter vår oppfatning den beste kilden til omega-3 av kosttilskudd. Det har vært en rivende utvikling innenfor omega-3 bransjen i Norge. Det selges omega-3 for over 800 millioner i Norge og det er langt over 100 forskjellige typer. Vi har tidligere prøvd å få i gang en debatt om mengde og kilde til omega-3, da vi ser at nordmenn er meget flinke til å ta omega-3 tilskudd, men de vet ikke hvilken mengde eller kilde som er best. Det er store variasjoner der ute, men ikke bare ifht mengde og kilde. Og det er også en betydelig kamp, ikke minst i markedsføringen. Da er det ikke lett å være forbruker…»

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