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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Watch videos about fish
April 12, 2013
The McGovern Report
The story behind the first U.S. dietary guidelines explains why to this day the decades of science supporting a more plant-based diet have yet to fully translate into public policy.
March 22, 2013
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Treating Parkinson’s Disease With Diet
Plant-based diets in general and certain plant foods in particular may be used to successfully treat Parkinson's disease in part by boosting L-DOPA levels.
February 25, 2013
Protein, Puberty, and Pollutants
The early onset of puberty in girls associated with animal protein consumption may be due to endocrine disrupting chemical pollutants in the meat supply.
February 22, 2013
Titanium Dioxide & Inflammatory Bowel Disease
People eating conventional diets may ingest a trillion microparticles of the food whitening additive titanium dioxide every day. What implication might this have for inflammation in the gut?
February 1, 2013
Meat Fumes: Dietary Secondhand Smoke
The polycyclic aromatic hydrocarbons in the vapors released from cooking meat may be hazardous for fetal development and increase the risk of cancer.
January 30, 2013
January 28, 2013
Cancer, Interrupted: Garlic & Flavonoids
Garlic and flavonoid phytonutrients found in fruits, vegetables, greens, and grains appear to protect against DNA damage induced by mutagenic chemicals found in cooked meat.
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