July 22, 2026 • 12 mins
Josh implored Chuck to try sardines. Did he? Listen in to find out.
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Speaker 1 (00:04):
Hey, welcome to the short stuff. I'm Josh and there's
Chuck and we're just sucking on sardines. And this short
stuff because Jerry's sitting in for Dave. This means it's
short stuff about sardines.
Speaker 2 (00:15):
That's right.
Speaker 3 (00:16):
I picked this because a couple of weeks ago you
mentioned sardines because I had mentioned I'd been eating tinned
like salmon and tuna for lunches. For light lunches, you said,
try sardines. I got said, I got some sardines, and
I tried them today finally.
Speaker 2 (00:31):
Yeah, and I have to say this.
Speaker 3 (00:33):
I liked, like the flavor was was good, okay, but
I got skithed out.
Speaker 1 (00:40):
Yeah, the same thing happens to me. Man. I have
zero recollection of telling you to try sardines, and I
find them difficult to eat because of the texture.
Speaker 2 (00:51):
You did not mention any of that when you told
me to try sardines.
Speaker 1 (00:54):
I don't know what you're talking about. I'm not sick
last week or the week before. That is bizarre.
Speaker 2 (00:59):
I think you're even like, oh, sardines are good, go
go eat them.
Speaker 1 (01:02):
Huh. That sounds like me. Yeah, but like one part
of my brain was saying it, and the rest of
my brain didn't even know that. I just said it.
Speaker 2 (01:09):
Yeah, So the idea was too.
Speaker 3 (01:10):
I got some bagels when I was just in New
York from my favorite Essa bagel. Everything's bring him home
in the suitcase, put him in the freezer, cut in half,
put him in the freezer. Because eating a whole giant
bagel like that is a lot. So yeah, I put
a like for lunch. Sometimes I'll do a half a
bagel with like maybe sometimes nothing, just a half a bagel,
or sometimes I'll put some of that tinned tuna on top.
(01:32):
So I was like, today, I'm gonna throw some sardines
on that, but let me try him first. And I
tried them, and I'm glad I didn't waste that bagel
because I couldn't do it. Man, they skied me out,
but the flavor was still fine. It was hard to
describe why it sciwed me. I guess because they're tiny
little fish looking at you.
Speaker 1 (01:47):
Well, that's the thing. Yeah, it's a whole little fish.
They don't grind it up like tuna or salmon or
anything like that. Like it's a little fish in a tray,
a metal tray that didn't sciv me out again. It's
the sure the taste is fine, Like they smell way
more fishy than they taste, and their taste is fine.
Speaker 2 (02:06):
It wasn't unlike tuna taste wise.
Speaker 1 (02:08):
No, it's no. And it's certainly nothing like anchovies, which
are definitely their own thing and they're good in their
own way. It's nothing like that. I saw some recipes
because I got into sardines before I ever tried them,
and we still have cans left from years back, and
I'm always looking for ways to use them up. And
(02:29):
I found that you can just fry them up like
a Spanish tapis is to fry them. Yeah, And I'm like,
if they crisp up a little bit, I might be
able to handle them.
Speaker 2 (02:38):
Better, agreed, and grilling them.
Speaker 3 (02:40):
Had I maybe just place some on that bagel and
toasted it in the toast drub and it might have
been a little better.
Speaker 2 (02:47):
But yeah, I'm with you. So we're talking sardines.
Speaker 3 (02:49):
Yeah, these are tiny little fish, of course, very silvery.
They are very nutrient dents, which we're going to talk
about because they're actually pretty good for you, and you
can get them, you know, you can get fresh sardines
and a lot of Asian countries. Usually over here in
the United States and other places in the West. You're
going to buy them in the little you know, their
little bunk bed that you twist open. I wish you
(03:12):
still twisted open things like that with a little key,
but unfortunately it's the stupid pole tab.
Speaker 2 (03:15):
Now.
Speaker 3 (03:16):
Yeah, but one benefit of a sardine, if you're into
like a light tin fish for lunch, is that you
don't have to worry about mercury because they don't eat
other fish and apparently that's where mercury comes from. As
fish eating fish, they eat plankton, and so you don't
have to sweat the mercury.
Speaker 1 (03:32):
Yeah, I saw the reason why it's a problem because
plankton actually has mercury in it, but it's very small amounts.
The problem with eating fish with mercury is that it bioaccumulates.
So one fish eats another fish that has mercury, that
fish's mercury combines with the fish that ate it's mercury. Yeah,
and so on and so forth, so that by the
time you eat a fish, you're eating a bunch of mercury. Potentially,
(03:54):
since sardines only eat a little bit of mercury that
plankton have. They're fine.
Speaker 3 (03:59):
Yeah, which is a shame because if not for that,
I would honestly eat a little tin of nice tuna
every day for lunch.
Speaker 1 (04:05):
I yeah, I don't eat it every day, but I
eat a lot. Like I've been eating way more fish
than usual. Have you ever had branzino?
Speaker 2 (04:14):
Oh?
Speaker 3 (04:14):
Yeah, anytime it's on a menu, a whole branzino at
the table for everyone to share.
Speaker 2 (04:18):
That's what I do.
Speaker 1 (04:19):
Okay, my friend, you can go to a certain alternative
grocery store, I guess you could call it, Okay that
has a lot of their own own brand stuff. Basically
that's all they sell is their own brand, okay, And
they have frozen branzino filets, and like, just put a
little salt, a little pepper, yeah maybe not even olive oil,
(04:41):
and eat it and you will just be in seventh Heaven.
Speaker 2 (04:45):
Throw it in the oven, or just eat it cold.
Speaker 1 (04:47):
You can throw in the oven. I throw it in
the air fryer sometimes, Yeah, sure, I don't. Yeah, I
don't recommend eating it cold. It's that like sashimi.
Speaker 2 (04:54):
Oh okay, that's what I thought, because you didn't mention
cooking it.
Speaker 3 (04:57):
I'm sorry, but you know you're not supposed to eat
that much. I hope you're not, because that's a serious thing.
Like eating more than one like tin of tuna a
week is not great.
Speaker 1 (05:05):
I didn't know that, but I don't think I eat
a tin of tuna every week.
Speaker 3 (05:10):
Now, all right, good, you don't want to turn into uh, no,
the guy that ate too much tuna?
Speaker 2 (05:16):
Ari from Entourage?
Speaker 1 (05:19):
You know plot lines from Entourage?
Speaker 3 (05:21):
No, the Ari, the the agent in Entourage. What's the
guy from all the John?
Speaker 2 (05:28):
Uh?
Speaker 1 (05:29):
I know who you're talking about?
Speaker 3 (05:29):
Go ahead, Yeah, uh what's his name?
Speaker 2 (05:33):
I can't remember his name. Not John Favreau, No, the
Jeremy Pivin.
Speaker 3 (05:38):
Yeah, he got sick from eating He got like mercury
poisoning years ago from apparently eating too much sushi.
Speaker 1 (05:46):
I think you told me that before.
Speaker 2 (05:47):
Yeah.
Speaker 1 (05:48):
Did you ever see PCU?
Speaker 2 (05:50):
That's parts of it. I never saw the whole thing.
Speaker 1 (05:52):
I saw the whole thing multiple times for some reason.
Speaker 2 (05:56):
Oh, that's where you were in your life at the time.
Speaker 1 (05:57):
I guess so.
Speaker 2 (05:58):
All right, So back to sardines.
Speaker 3 (06:01):
They are found in shallow coastal, temperate subtropical oceans all
over the world, and they're very popular in Europe obviously Portugal,
in Spain, you can find them a lot of topus menus.
Speaker 2 (06:12):
You can grill those things up through them on.
Speaker 3 (06:14):
A pizza toast. You're eating the bones. By the way,
they're very tiny, so you don't feel like you're eating bones.
They just sort of dissolve in with the rest of
the little silver fish.
Speaker 1 (06:23):
I think that might be part of the texture problem too. Yeah, maybe,
But there's a lot of health benefits including the bones.
The bones are chock full of calcium. Apparently just eating
one ten I think of sardines give you like a
third of the calcium you need as a human being,
at least according to the US government.
Speaker 3 (06:43):
Yeah, and if you're a lactose intolerant, it's a good
place to get calcium. Also, because it's a fish, you're
going to get lots of vitamin D B twelve, phosphorus, selenium,
and those omega three fatty acids which are great at
preventing heart disease while also being low and teturate.
Speaker 1 (07:00):
Yeah. I was reading about that because I take omega
threes for cognitive stuff, like it helps me focus, and
it really works really well, I've heard. But there's a
history of atrial fibrillation in my family, and I read
that if you have a family history of heart disease,
(07:21):
the taking omega threes. There was a study recently that
found taking omega threes actually increases your risk of developing
it yourself. Oh really, but it has a protective function
if you already have heart disease. It's really bizarre.
Speaker 2 (07:36):
Oh geez man, not even body so weird sometimes it is.
Speaker 1 (07:39):
But so this was one study. It was a recent study,
but it was a pretty big meta analysis, and it
doesn't seem to be being poopooed in the scientific press,
so it might be legit. I don't know, but it
was enough to make me stop taking it every day.
Speaker 3 (07:54):
All right, all right, Well we'll take a little break
and we'll come back and talk a little bit more
about sardines right after.
Speaker 1 (07:59):
This, okay, Chuck. So we talked about omega threes, We
(08:26):
talked about calcium, talk about some other stuff that's in
these things, because they're basically like little miracle fish essentially.
Speaker 2 (08:34):
Yeah, I mean, what else you got?
Speaker 1 (08:36):
One of the things that stands out to me is
that they've got this nice balance of protein and fat,
but healthy fats. Part of the omega three thing. They're
high in omega threes, but they're low in saturated fats,
so it's like the good stuff. And they have just
enough protein too that if you eat them, you're not
going to be like I need some more food. Like
(08:58):
they'll satiate you.
Speaker 2 (09:00):
Yeah, for sure.
Speaker 3 (09:01):
And that's what I'm looking for with these light lunches,
is something to kind of make me go like, all right,
that's enough for now.
Speaker 2 (09:07):
Unfortunately sartines. Sardines don't have a place in my life
now yet.
Speaker 1 (09:10):
You have to fry them first.
Speaker 2 (09:12):
Yeah, and I'm going to try that too. Although that
means off to buy more.
Speaker 1 (09:17):
I can give you some all it brings them to
Canada next week.
Speaker 3 (09:21):
Okay, oh man, you probably can't sneak sardines into Montreal,
are you kidding me?
Speaker 1 (09:26):
I don't know. I don't know. Let's find out.
Speaker 3 (09:30):
It's not all rosy when it comes to sardines or everybody,
because if you have gout, if you have kidney stones
or high blood pressure, you might want to not to
like overload on sardines. I'm sure little is fine, but
they are high in purines and that is going to
create extra uric acid, which is obviously the problem with
gout and kidneys and how your kidney's process uric acid.
(09:52):
So maybe you know, again moderation. I doubt if like
a little bit of sardine is going to be too
bad for you.
Speaker 1 (09:58):
Yeah, I think this is excess kind of stuff where
you're just pounding.
Speaker 2 (10:01):
Like Jeremy Piven level exactly.
Speaker 1 (10:04):
Also, if you have chronic kidney disease, sardines are so
packed with protein that they can actually make it hard
on your kidneys to process all of it. So there's
essentially we've reached the point where we want to remind
all of you that we are not doctors, nor dietitians
nor nutritionists. We're just fans. And if you are like, well,
(10:25):
I've got chronic kidney disease. But these guys have really
made me curious about sardines. Maybe talk to a professional
or ask your AI assistant.
Speaker 2 (10:32):
Yeah, for sure, they'll tell you. Ireland is in Ireland.
Speaker 3 (10:35):
I know that much a lot of sodium too, sometimes
depending on what kind you buy, so you know, buy
the ones in water, because we didn't say they could
be packed in like oil.
Speaker 2 (10:45):
Sometimes it's like different sauces and things.
Speaker 3 (10:47):
Yeah, I do like some of the tuna and salmon
packed in oil, and you know you drain most of
that off, but you know, get sardines packed in water
that don't have a lot of added sodium.
Speaker 1 (10:58):
Yeah. The problem with like tuna packed than water is
because you use so much more mayonnaise to make up
for the oil that's missing that it just at least
washes out if not gets worse.
Speaker 2 (11:11):
That's right.
Speaker 1 (11:12):
There's one other problem that has to do with basically
anything that you get in a can that can probably
has some sort of bisphenol in it.
Speaker 2 (11:21):
Oh yeah, BPAs.
Speaker 1 (11:23):
Yeah, BPA BP. I think f was one all of
the remember the replacement ones that they're like BPA free,
But there's other bys phonels in here, so don't ask
too many questions about those.
Speaker 2 (11:33):
Yeah yeah, yeah.
Speaker 1 (11:34):
So that's a problem with basically any can thing, and
sardines are no exceptions. So go listen to our short
stuff on BPA's that was fairly enlightening.
Speaker 2 (11:42):
I think agreed is short stuff out.
Speaker 4 (11:45):
Yes, Stuff you should Know is a production of iHeartRadio.
For more podcasts my heart Radio, visit the iHeartRadio app,
Apple Podcasts, or wherever you listen to your favorite shows.
Hey, welcome to the short stuff. I'm Josh and there's
Chuck and we're just sucking on sardines. And this short
stuff because Jerry's sitting in for Dave. This means it's
short stuff about sardines.
Speaker 2 (00:15):
That's right.
Speaker 3 (00:16):
I picked this because a couple of weeks ago you
mentioned sardines because I had mentioned I'd been eating tinned
like salmon and tuna for lunches. For light lunches, you said,
try sardines. I got said, I got some sardines, and
I tried them today finally.
Speaker 2 (00:31):
Yeah, and I have to say this.
Speaker 3 (00:33):
I liked, like the flavor was was good, okay, but
I got skithed out.
Speaker 1 (00:40):
Yeah, the same thing happens to me. Man. I have
zero recollection of telling you to try sardines, and I
find them difficult to eat because of the texture.
Speaker 2 (00:51):
You did not mention any of that when you told
me to try sardines.
Speaker 1 (00:54):
I don't know what you're talking about. I'm not sick
last week or the week before. That is bizarre.
Speaker 2 (00:59):
I think you're even like, oh, sardines are good, go
go eat them.
Speaker 1 (01:02):
Huh. That sounds like me. Yeah, but like one part
of my brain was saying it, and the rest of
my brain didn't even know that. I just said it.
Speaker 2 (01:09):
Yeah, So the idea was too.
Speaker 3 (01:10):
I got some bagels when I was just in New
York from my favorite Essa bagel. Everything's bring him home
in the suitcase, put him in the freezer, cut in half,
put him in the freezer. Because eating a whole giant
bagel like that is a lot. So yeah, I put
a like for lunch. Sometimes I'll do a half a
bagel with like maybe sometimes nothing, just a half a bagel,
or sometimes I'll put some of that tinned tuna on top.
(01:32):
So I was like, today, I'm gonna throw some sardines
on that, but let me try him first. And I
tried them, and I'm glad I didn't waste that bagel
because I couldn't do it. Man, they skied me out,
but the flavor was still fine. It was hard to
describe why it sciwed me. I guess because they're tiny
little fish looking at you.
Speaker 1 (01:47):
Well, that's the thing. Yeah, it's a whole little fish.
They don't grind it up like tuna or salmon or
anything like that. Like it's a little fish in a tray,
a metal tray that didn't sciv me out again. It's
the sure the taste is fine, Like they smell way
more fishy than they taste, and their taste is fine.
Speaker 2 (02:06):
It wasn't unlike tuna taste wise.
Speaker 1 (02:08):
No, it's no. And it's certainly nothing like anchovies, which
are definitely their own thing and they're good in their
own way. It's nothing like that. I saw some recipes
because I got into sardines before I ever tried them,
and we still have cans left from years back, and
I'm always looking for ways to use them up. And
(02:29):
I found that you can just fry them up like
a Spanish tapis is to fry them. Yeah, And I'm like,
if they crisp up a little bit, I might be
able to handle them.
Speaker 2 (02:38):
Better, agreed, and grilling them.
Speaker 3 (02:40):
Had I maybe just place some on that bagel and
toasted it in the toast drub and it might have
been a little better.
Speaker 2 (02:47):
But yeah, I'm with you. So we're talking sardines.
Speaker 3 (02:49):
Yeah, these are tiny little fish, of course, very silvery.
They are very nutrient dents, which we're going to talk
about because they're actually pretty good for you, and you
can get them, you know, you can get fresh sardines
and a lot of Asian countries. Usually over here in
the United States and other places in the West. You're
going to buy them in the little you know, their
little bunk bed that you twist open. I wish you
(03:12):
still twisted open things like that with a little key,
but unfortunately it's the stupid pole tab.
Speaker 2 (03:15):
Now.
Speaker 3 (03:16):
Yeah, but one benefit of a sardine, if you're into
like a light tin fish for lunch, is that you
don't have to worry about mercury because they don't eat
other fish and apparently that's where mercury comes from. As
fish eating fish, they eat plankton, and so you don't
have to sweat the mercury.
Speaker 1 (03:32):
Yeah, I saw the reason why it's a problem because
plankton actually has mercury in it, but it's very small amounts.
The problem with eating fish with mercury is that it bioaccumulates.
So one fish eats another fish that has mercury, that
fish's mercury combines with the fish that ate it's mercury. Yeah,
and so on and so forth, so that by the
time you eat a fish, you're eating a bunch of mercury. Potentially,
(03:54):
since sardines only eat a little bit of mercury that
plankton have. They're fine.
Speaker 3 (03:59):
Yeah, which is a shame because if not for that,
I would honestly eat a little tin of nice tuna
every day for lunch.
Speaker 1 (04:05):
I yeah, I don't eat it every day, but I
eat a lot. Like I've been eating way more fish
than usual. Have you ever had branzino?
Speaker 2 (04:14):
Oh?
Speaker 3 (04:14):
Yeah, anytime it's on a menu, a whole branzino at
the table for everyone to share.
Speaker 2 (04:18):
That's what I do.
Speaker 1 (04:19):
Okay, my friend, you can go to a certain alternative
grocery store, I guess you could call it, Okay that
has a lot of their own own brand stuff. Basically
that's all they sell is their own brand, okay, And
they have frozen branzino filets, and like, just put a
little salt, a little pepper, yeah maybe not even olive oil,
(04:41):
and eat it and you will just be in seventh Heaven.
Speaker 2 (04:45):
Throw it in the oven, or just eat it cold.
Speaker 1 (04:47):
You can throw in the oven. I throw it in
the air fryer sometimes, Yeah, sure, I don't. Yeah, I
don't recommend eating it cold. It's that like sashimi.
Speaker 2 (04:54):
Oh okay, that's what I thought, because you didn't mention
cooking it.
Speaker 3 (04:57):
I'm sorry, but you know you're not supposed to eat
that much. I hope you're not, because that's a serious thing.
Like eating more than one like tin of tuna a
week is not great.
Speaker 1 (05:05):
I didn't know that, but I don't think I eat
a tin of tuna every week.
Speaker 3 (05:10):
Now, all right, good, you don't want to turn into uh, no,
the guy that ate too much tuna?
Speaker 2 (05:16):
Ari from Entourage?
Speaker 1 (05:19):
You know plot lines from Entourage?
Speaker 3 (05:21):
No, the Ari, the the agent in Entourage. What's the
guy from all the John?
Speaker 2 (05:28):
Uh?
Speaker 1 (05:29):
I know who you're talking about?
Speaker 3 (05:29):
Go ahead, Yeah, uh what's his name?
Speaker 2 (05:33):
I can't remember his name. Not John Favreau, No, the
Jeremy Pivin.
Speaker 3 (05:38):
Yeah, he got sick from eating He got like mercury
poisoning years ago from apparently eating too much sushi.
Speaker 1 (05:46):
I think you told me that before.
Speaker 2 (05:47):
Yeah.
Speaker 1 (05:48):
Did you ever see PCU?
Speaker 2 (05:50):
That's parts of it. I never saw the whole thing.
Speaker 1 (05:52):
I saw the whole thing multiple times for some reason.
Speaker 2 (05:56):
Oh, that's where you were in your life at the time.
Speaker 1 (05:57):
I guess so.
Speaker 2 (05:58):
All right, So back to sardines.
Speaker 3 (06:01):
They are found in shallow coastal, temperate subtropical oceans all
over the world, and they're very popular in Europe obviously Portugal,
in Spain, you can find them a lot of topus menus.
Speaker 2 (06:12):
You can grill those things up through them on.
Speaker 3 (06:14):
A pizza toast. You're eating the bones. By the way,
they're very tiny, so you don't feel like you're eating bones.
They just sort of dissolve in with the rest of
the little silver fish.
Speaker 1 (06:23):
I think that might be part of the texture problem too. Yeah, maybe,
But there's a lot of health benefits including the bones.
The bones are chock full of calcium. Apparently just eating
one ten I think of sardines give you like a
third of the calcium you need as a human being,
at least according to the US government.
Speaker 3 (06:43):
Yeah, and if you're a lactose intolerant, it's a good
place to get calcium. Also, because it's a fish, you're
going to get lots of vitamin D B twelve, phosphorus, selenium,
and those omega three fatty acids which are great at
preventing heart disease while also being low and teturate.
Speaker 1 (07:00):
Yeah. I was reading about that because I take omega
threes for cognitive stuff, like it helps me focus, and
it really works really well, I've heard. But there's a
history of atrial fibrillation in my family, and I read
that if you have a family history of heart disease,
(07:21):
the taking omega threes. There was a study recently that
found taking omega threes actually increases your risk of developing
it yourself. Oh really, but it has a protective function
if you already have heart disease. It's really bizarre.
Speaker 2 (07:36):
Oh geez man, not even body so weird sometimes it is.
Speaker 1 (07:39):
But so this was one study. It was a recent study,
but it was a pretty big meta analysis, and it
doesn't seem to be being poopooed in the scientific press,
so it might be legit. I don't know, but it
was enough to make me stop taking it every day.
Speaker 3 (07:54):
All right, all right, Well we'll take a little break
and we'll come back and talk a little bit more
about sardines right after.
Speaker 1 (07:59):
This, okay, Chuck. So we talked about omega threes, We
(08:26):
talked about calcium, talk about some other stuff that's in
these things, because they're basically like little miracle fish essentially.
Speaker 2 (08:34):
Yeah, I mean, what else you got?
Speaker 1 (08:36):
One of the things that stands out to me is
that they've got this nice balance of protein and fat,
but healthy fats. Part of the omega three thing. They're
high in omega threes, but they're low in saturated fats,
so it's like the good stuff. And they have just
enough protein too that if you eat them, you're not
going to be like I need some more food. Like
(08:58):
they'll satiate you.
Speaker 2 (09:00):
Yeah, for sure.
Speaker 3 (09:01):
And that's what I'm looking for with these light lunches,
is something to kind of make me go like, all right,
that's enough for now.
Speaker 2 (09:07):
Unfortunately sartines. Sardines don't have a place in my life
now yet.
Speaker 1 (09:10):
You have to fry them first.
Speaker 2 (09:12):
Yeah, and I'm going to try that too. Although that
means off to buy more.
Speaker 1 (09:17):
I can give you some all it brings them to
Canada next week.
Speaker 3 (09:21):
Okay, oh man, you probably can't sneak sardines into Montreal,
are you kidding me?
Speaker 1 (09:26):
I don't know. I don't know. Let's find out.
Speaker 3 (09:30):
It's not all rosy when it comes to sardines or everybody,
because if you have gout, if you have kidney stones
or high blood pressure, you might want to not to
like overload on sardines. I'm sure little is fine, but
they are high in purines and that is going to
create extra uric acid, which is obviously the problem with
gout and kidneys and how your kidney's process uric acid.
(09:52):
So maybe you know, again moderation. I doubt if like
a little bit of sardine is going to be too
bad for you.
Speaker 1 (09:58):
Yeah, I think this is excess kind of stuff where
you're just pounding.
Speaker 2 (10:01):
Like Jeremy Piven level exactly.
Speaker 1 (10:04):
Also, if you have chronic kidney disease, sardines are so
packed with protein that they can actually make it hard
on your kidneys to process all of it. So there's
essentially we've reached the point where we want to remind
all of you that we are not doctors, nor dietitians
nor nutritionists. We're just fans. And if you are like, well,
(10:25):
I've got chronic kidney disease. But these guys have really
made me curious about sardines. Maybe talk to a professional
or ask your AI assistant.
Speaker 2 (10:32):
Yeah, for sure, they'll tell you. Ireland is in Ireland.
Speaker 3 (10:35):
I know that much a lot of sodium too, sometimes
depending on what kind you buy, so you know, buy
the ones in water, because we didn't say they could
be packed in like oil.
Speaker 2 (10:45):
Sometimes it's like different sauces and things.
Speaker 3 (10:47):
Yeah, I do like some of the tuna and salmon
packed in oil, and you know you drain most of
that off, but you know, get sardines packed in water
that don't have a lot of added sodium.
Speaker 1 (10:58):
Yeah. The problem with like tuna packed than water is
because you use so much more mayonnaise to make up
for the oil that's missing that it just at least
washes out if not gets worse.
Speaker 2 (11:11):
That's right.
Speaker 1 (11:12):
There's one other problem that has to do with basically
anything that you get in a can that can probably
has some sort of bisphenol in it.
Speaker 2 (11:21):
Oh yeah, BPAs.
Speaker 1 (11:23):
Yeah, BPA BP. I think f was one all of
the remember the replacement ones that they're like BPA free,
But there's other bys phonels in here, so don't ask
too many questions about those.
Speaker 2 (11:33):
Yeah yeah, yeah.
Speaker 1 (11:34):
So that's a problem with basically any can thing, and
sardines are no exceptions. So go listen to our short
stuff on BPA's that was fairly enlightening.
Speaker 2 (11:42):
I think agreed is short stuff out.
Speaker 4 (11:45):
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