NutritionFacts.org

fish

Fish are low in antioxidants and phytonutrients but a leading source (especially farmed fish) of mercury (see, for example: here, here, here, here, here, here, here, & here), dioxins, neurotoxins, arsenic, DDT, putrescine, AGE’s, PCB’s (see here & here), PDBE’s (see here & here), even prescription drugs (see here & here). Fish consumption has been linked to lower child intelligence, lower sperm counts, more symptoms of depression, anxiety, and stress, and earlier puberty. Fish consumption is also responsible for migrating fish bones, allergenic fish worms, gold dust retinopathy, mad fish disease, greasy orange rectal leakage, new corpse smell, obesogens, biomagnification, a form of amnesia, cataracts, and the fecal contamination of sushi. Eating organic fish may not significantly lower industrial pollutant exposure. Saturated fat and cholesterol are also present in fish. A healthier source of long chain omega-3 fatty acids such as EPA and DHA may be plant-based omega-3 supplements. They provide omega-3′s without the toxic waste.

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