Fish

·

Fish is low in antioxidants and phytonutrients and contains cholesterol. It is also high in methionine, an amino acid that appears to aid in cancer tumor growth and may contribute to longevity-related oxidation in the body.

Fish may be a leading source of industrial pollutants such as mercury, dioxins, neurotoxins, arsenic, DDT, putrescine, AGE’s, PCB’s, PDBE’s, alkylphenol endocrine disruptors, and even prescription drugs that end up in rivers and streams. Eating organic fish may not significantly lower industrial pollutant exposure. Smoked food products amplify cancer-related dangers, with smoked salmon being the worst of all tested smoked foods.

Analysis of fish oil capsules has revealed toxic contaminants, which may counteract the benefit of the omega-3 fatty acids. Plant-based omega-3 supplements provide the benefits without the contaminants. Advice to eat oily fish or take fish oil capsules to lower risk of heart disease, stroke, or mortality is no longer supported by the balance of available evidence.

Fish consumption has been linked to a wide range of conditions including amyotrophic lateral sclerosis (ALS), type 2 diabetes, kidney stones, atrial fibrillation, lower child intelligence, smaller infant brain size, shortened telomeres, lower sperm counts, lower testosterone,  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, ciguatera poisoning, and the fecal contamination of sushi.

Topic summary contributed by Rob.


Page 534567