Why Eating Fish is Even More Dangerous Than You Thought from Why Eating Fish is Even More Dangerous Than You Thought
Why Eating Fish is Even More Dangerous Than You Thought
Salmon is on every superfood list and fish in general is known for its endless benefits on people’s mental and physical health. However, in some cases the dangers may outweigh the benefits.
Just think of the Mediterranean diet and the many studies suggesting that is short of a miracle. Also, is it a coincidence that people who eat a lot of fish and healthy fats coming from it live the longest? (Hello, Japan)
But seafood has a darker side. Some fish pose a high risks, canned tuna and salmon may contain carcinogenic chemicals because of the tin, and studies have shown that fish is raised with antibiotics too.
Fish are full of contaminants such as mercury, which is extremely toxic. Each fish absorbs the mercury of the smaller fish it has eaten. This is why the largest and oldest fish contain the most mercury.
It is advised to avoid eating shark, golden bass and swordfish as they contain high levels of mercury. The National Center for Health Research says to “check local advisories about the safety of fish caught in local lakes, rivers, and coastal areas. If no advice is available, eat no more than 6 ounces per week of locally caught fish, and do not consume any other fish during that week.”
High levels of mercury
Eating certain kinds of fish such as sea bass, swordfish, shark, and tuna steaks expose you to high levels of mercury. New studies have shown that tuna sashimi contains the highest levels of methylmercury in fish-sushi. This could cause kidney damage, respiratory failure, nervous disorders and in some cases, death.
Damage to the nervous system
As mentioned above, fish contains a high amount of mercury. This can cause severe damage to the nervous system. It disrupts the distribution of neurotransmitters and has the ability to kill neurons in specific areas of the nervous system including the Brain’s Visual Cortex and Cerebellum (faculty.washington.edu).
You don’t know where the fish came from
You’ve probably heard of BP oil spill when oil enough to fill close to 5 million barrels leaked into the water. And how about the Fukushima disaster? Are you guaranteed that your shrimp didn’t come from that area? Tests show fish in the Gulf of Mexico is safe but you also have to consider the fact the FDA does not test for every possible carcinogen. They are simply too many to monitor.
High in metal
If you are feeling tired, foggy or depressed you may be experiencing the symptoms of metal poisoning. Mercola.com explains, “mercury is one of the most problematic of all toxic metals because, despite its dangers and known role as a neurotoxin, many people have it implanted in their mouth, injected into their bloodstream, or are consuming it daily in fish.”
Danger to pregnant women
According to the American Pregnancy Association, “fish that contain high levels of mercury should be avoided. Mercury consumed during pregnancy has been linked to developmental delays and brain damage.” Also, Methylmercury is a form of mercury that is highly toxic to developing babies. It can actually cross the placenta and the blood-brain barrier potentially harming the infant.
Beware of canned fish
Canned goods are a problem because of the BPA chemical (bisphenol A) in the cans. The chemical is used in the production of polycarbonate plastics and epoxy resins. But studies link it to health problems like diabetes, neurological disorders, and breast and prostate cancers. Because BPA is an unstable compound and is also lipophilic (fat-seeking), it can leach into food products, especially when heated.
Increased risk for cardiovascular disease
According to research, exposure to methylmercury from fish consumption has been linked to the potential increase in risk for cardiovascular disease. The Journal of Cardiovascular Diseases & Diagnosis explains, “mercury toxicity is highly correlated with hypertension, coronary heart disease (CHD), myocardial infarction (MI), stroke and other cardiovascular disease.”
Increased risk of carcinogenic chemicals
The problem comes from farmed salmon. Studies have shown they are susceptible to certain carcinogenic chemical, called polychlorinated biphenyls (PCBs), released into the environment, which disturb the endocrine system. Researches think the risk comes from the fact that the salmon is fed group up fish with high concentrations of PCB. About 80 percent of salmon in the country is farmed.
According to the Los Angeles Times, a new study says “newborns whose mothers ate fish more than three times a week during pregnancy grew faster in their first two years of life and were more likely to be overweight or obese at 4 and 6 years old than were babies born to mothers who ate little to no fish during pregnancy.”
There are antibiotics in fish too
The fish you’re eating may not be oversized, the way some chickens are, but can still be raised with antibiotics, even if it’s wild, according to a study. Five out of 47 antibiotics were detected in shrimp, salmon, tilapia and trout. The research showed that sub-regulatory levels of antibiotics, as found in the examined fish, can promote resistance development.