Fears of contaminants make many unnecessarily shy away from fish.
...Striking a Balance
"Avoiding fish is certainly one way to avoid mercury or PCBs. But is that the wisest choice, given the benefits of eating fish? Drs. Mozaffarian and Rimm put this in perspective in their analysis in the Journal of the American Medical Association. (1) First, reviewing data from the Environmental Protection Agency and elsewhere, they calculated that if 100,000 people ate farmed salmon twice a week for 70 years, the extra PCB intake could potentially cause 24 extra deaths from cancer—but would prevent at least 7,000 deaths from heart disease."
can 2 servings of salmon per person per week even be achieved sustainably? i don't know :S
Pacific Northwest salmon are in big genetic trouble
http://www.sciencemag.org/news/2018/01/ ... ic-trouble
'The diversity loss could be problematic as fish populations try to adapt to changing river and ocean conditions brought on by climate change and ocean acidification. “The abundance, health, and resilience of salmonids is driven by local adaptations” to specific environmental conditions, says Guido Rahr, Wild Salmon Center’s president and CEO. The question now, says Brian Kemp, an ancient DNA expert at OU and one of the study’s team members: “Is the environment changing faster than these [salmon] can keep up?” '
For sustainable fisheries, try eating ‘underloved’ fish
https://www.hsph.harvard.edu/news/hsph- ... fisheries/
'Eating a wider variety of fish, including species like hake, skate, and cusk, would help keep overall fish stocks strong, according to chef and author Barton Seaver. Diversifying in this way would help ensure that people can keep eating plenty of fish—an important source of nutrients—as well as ensure economic stability for fishermen and coastal communities.
In a December 18, 2017 interview with Terry Gross on NPR’s Fresh Air, Barton, director of the Sustainable Seafood and Health Initiative at the Center for Health and the Global Environment at Harvard T.H. Chan School of Public Health, discussed sustainable fishing and other fish-related topics, such as fish farming and tips for buying quality fish.
Seaver said that just three species—tuna, salmon, and shrimp—account for 65% of total fish consumption. But overexploitation can decimate species, he said. For example, a boom in popularity of sea bass that began in the 1990s led to overfishing and depleted stocks.
“I think that we as consumers, and we as chefs, need to become more educated about the wealth of diversity of seafood that’s available to us so that we place our demand across a broad footprint of the ecosystem,” he said.'
Listen to the Fresh Air interview with Barton Seaver: Sustainable Seafood (4m15s)
yes indeed. and not only in the aquatic/marine department.
i do try diversify dietary intake in general, but i have recently started making salmon pasta salads, to help get around some big ag subterfuge in the salmon department. i'm only on the third batch, but i think one takeaway from all this, is that i've been making too much at one time. from now on, i'm cutting the recipe in half
pursue optimal self care at least as actively as a diagnosis
ask for referrals to preventive health care specialists eg dietitians
don't let suboptimal self care muddy any underlying diagnostic picture!
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