Health &
Nutrition
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Seafood is Your Very Best Health Food!
Within the last two decades trials and studies done by the biomedical sciences have shown a high degree of effectiveness against an astonishing large number of diseases, including many cancers and many other deadly and devastating diseases.
Even diseases still considered 'incurable' by most - among them arthritis and, most recently,
Attention Deficit Disorder
and Alzheimer's - have responded extremely well either to supplementation with fish oil, or frequent consumption of fish.
The number of disease studied and found responsive to frequent fish consumption, fish oil supplementation, or supplementation with the newly discovered trace elements, includes, among others:
ADD, HAD, allergies, ALS, Alzheimer's, rheumatoid arthritis, arteriosclerosis, cancers (breast, colon, colorectal, head, liver, lung, neck, prostate, skin cancers), cardiovascular diseases, cholestasis, depression, diabetes, disorders of the central nervous system, endocrine disorders, Down’s Syndrome, goitre, hepatic fibrosis, hepatitis, hepatocellular carcinoma, immune functions, Itai-Itai disease, leukemia, liver cirrhosis, liver diseases, lupus, Kashin-Beck disease, Keshan disease, male fertility, mental diseases, mental retardation, Minamata disease, MS, neoplasms, neuropathy, peritonitis, senility, schizophrenia, stroke, tuberculosis, tumors, UV radiation - and "the breakdown of the immune system, the high number of human pathologies characterized by alterations in the zinc pool, the aging process, and the major homeostatic mechanisms of the body, i. e., the nervous, neuroendocrine and immune systems." [see
REFERENCES
].
The last item - "the immune system" - includes a stout resistance to all viral diseases, from the common cold, to influenza and AIDS.
The highly effective therapeutic value of the Omega-3 fatty acids against a great variety of diseases is now well established. And all seafood is our best readily available source of these Omega-3 fatty acids.
Less well known, as yet, is the fact that all seafood contains the complete natural range of the 72 trace elements (also and commonly called minerals), which also play a pivotal role in defending our bodies against a great number of diseases.
For the whole astonishing story of the highly effective curative and preventative power of a diet high in fish and seafood see www.truehealth.org
This leaves only a general concern with the amount of mercury in fish and seafood - which accumulates at the top of the marine food chain in the largest predatory fish and marine mammals. All smaller marine creatures - from salmon down to sardines and shrimp therefore contain much less mercury and are safe to eat for most people.
The greatest amount of mercury in our systems comes from mercury particles in the air from coal burning power generating stations and smelters, and other large coal burning installations. In Europe, these installations, as well as mercury producing and manufacturing facilities loft about 300 tons of mercury into the air annually.
The second largest source of mercury in our system comes from dental mercury amalgam in tooth fillings. These leach a constant stream of mercury into our bodies. As most people by far tolerate the constant leaching of mercury from tooth fillings rather well, this provides ample evidence that mercury in our bodies is not as great a problem as is now commonly perceived.
Another constant source of mercury is its presence in ground water from dumps leaching mercury into the ground from discarded mercury thermometers, mercury thermostats, mercury lamps, mercury switches in cars, and so forth, and so forth.
Yet another source of mercury are some cosmetics such as hair bleaches and skin creams (whiteners), as well as the mercury used as a preservative in most vaccines.
The problems arise when we get additional mercury in our bodies from what amounts, after all these other sources, to an overdose of mercury in fish and seafood.
So, if you live far from coal burning power stations, have no mercury amalgam tooth fillings, and do not use any cosmetics which contain mercury, any mercury in fish and seafood should be of no concern whatsoever.
For the complete story about mercury see
www.truehealth.org/mercury.html
Rather than worrying about mercury in fish and seafood, we would be much better of getting rid of the other constant sources of mercury in our environment.
Most seafood is:
- Low in total fat, saturated fat, and cholesterol
- High in protein
- High in Omega-3 fatty acids
- Low in calories: a 3 1/2 ounce serving of white-fleshed fish supplies less
than 100 calories
- Low in sodium
- A good source of vitamins and minerals
- An excellent source of the 72 natural trace elements
- Quick and easy to prepare
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