FISH-EATING, AND WHY AVOID ALMOST ALL
FISH TODAY
by Dr. Lawrence Wilson
© December 2018, L.D.
Wilson Consultants, Inc.
All
information in this article is for educational purposes only. It is not for the diagnosis, treatment,
prescription or cure of any disease or health condition.
Fish is a wonderful food, rich in protein and other nutrients. However, there are problems with eating fish today. This article discusses several problems with eating fish. As a result, the only fish recommended on a development program is canned Sardines, which is a very special food. Occasionally, one may eat other very small fish such as anchovies or smelt.
PROBLEMS WITH EATING FISH
Mercury contamination. The most severe problem with fish is mercury contamination. It affects all fish to some degree. Very small fish are better because they have less time to accumulate mercury and are much safer.
Tunafish, mackeral and ahi (used in sushi) are among the worst offenders because they are large fish. However, we find that anyone who eats fish such as salmon, trout, orange roughy or other popular fish, even once a week, has an elevated mercury level on their hair mineral test.
This is very unfortunate. We do not think you can compensate for the mercury or protect yourself by taking selenium, as some doctors recommend. Sardines are much better because it is a tiny fish. Up to four cans per week is safe. Skinless and boneless sardines have even less mercury, although the skin and bones provide some added nutrients.
Other toxic metals. Another problem, especially in seafood and shellfish, is the presence of too much cadmium, arsenic, aluminum and nickel. This occurs because shellfish are often caught in coastal waters that are horribly contaminated in many nations. Also, shellfish seem to accumulate toxic metals more than fish with scales and fins.
Mislabeling. A problem is that some fish that are labeled as wild caught are not what they appear.
Contamination of feed used on farmed fish. Many fish farms are not healthy places. Below is an article about this problem.
Asian Seafood Raised on Pig Feces Approved for U.S. Consumers
By Nguyen Dieu Tu Uyen
and William Bi - Oct 11, 2012
Bloomberg Markets Magazine
At Ngoc Sinh
Seafoods Trading & Processing Export Enterprise,
a seafood exporter on VietnamÕs
southern coast, workers stand on a dirty floor sorting
shrimp one hot September day. ThereÕs trash on the floor, and flies crawl over
baskets of processed shrimp stacked in an unchilled
room in Ca Mau.
Elsewhere in Ca Mau, Nguyen Van
Hoang packs shrimp headed for the U.S. in dirty plastic tubs. He covers them in
ice made with tap water that the Vietnamese Health Ministry says should be
boiled before drinking because of the risk of contamination with bacteria. Vietnam ships
100 million pounds of shrimp a year to the U.S. ThatÕs
almost 8 percent of the shrimp Americans eat.
Food Report: Food Sickens
Millions as Company-Paid Checks Find It Safe
Using ice made from tap water in
Vietnam is dangerous because it can spread bacteria to the shrimp,
microbiologist Mansour Samadpour
says, Bloomberg Markets magazine reports in its November issue.
.Special
Report: Food Poisoning
and Safety
ÒThose conditions -- ice made from
dirty water, animals near the farms, pigs -- are unacceptable,Ó says Samadpour, whose company, IEH Laboratories & Consulting
Group, specializes in testing water for shellfish farming.
Ngoc Sinh
has been certified as safe by Geneva-based food auditor SGS SA, says
Nguyen Trung Thanh, the
companyÕs general director.
No Record
ÒWe are trying to meet
international standards,Ó Thanh says.
SGS spokeswoman Jennifer Buckley
says her company has no record of auditing Ngoc Sinh.
At Chen QiangÕs
tilapia farm in Yangjiang city in ChinaÕs Guangdong
province, which borders Hong Kong,
Chen feeds fish partly with feces from hundreds of pigs and geese. That
practice is dangerous for American consumers, says Michael Doyle, director of
the University of GeorgiaÕs Center for Food Safety.
ÒThe manure the Chinese use to feed
fish is frequently contaminated with microbes like salmonella,Ó says Doyle, who
has studied foodborne diseases in China.
On a sweltering, overcast day in
August, the smell of excrement is overpowering. After seeing dead fish on the
surface, Chen, 45, wades barefoot into his murky pond to open a pipe that adds
fresh water from a nearby canal. Exporters buy his fish to sell to
U.S. companies.
Yang Shuiquan,
chairman of a government-sponsored tilapia aquaculture association in Lianjiang, 200 kilometers from Yangjiang,
says he discourages using feces as food because it contaminates water and makes
fish more susceptible to diseases. He says a growing number of Guangdong
farmers adopt that practice anyway because of fierce competition.
ÒMany farmers have switched to
feces and have stopped using commercial feed,Ó he says.
Frequently Contaminated
About 27 percent
of the seafood Americans eat comes from China -- and the shipments
that the FDA checks are frequently contaminated, the FDA has found. The agency
inspects only about 2.7 percent of imported food. Of that, FDA inspectors
have rejected 1,380 loads of seafood from Vietnam since 2007 for filth and
salmonella, including 81 from Ngoc Sinh, agency
records show. The FDA has rejected 820 Chinese seafood shipments since 2007,
including 187 that contained tilapia.
To contact the reporters for this
story: Nguyen Dieu Tu Uyen in Hanoi at uyen1@bloomberg.net
William Bi in Beijing at wbi@bloomberg.net
To contact the editor responsible
for this story: Jonathan Neumann at jneumann2@bloomberg.net
¨2012 BLOOMBERG L.P. ALL RIGHTS RESERVED.
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