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Suzanne Sutton

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Suzanne Sutton

The dangers of eating sushi

by Alex Malinsky aka RawGuru

(NaturalNews) Sushi is a favorite among people of diverse ages and backgrounds. With a long history in Asian culinary tradition, sushi appeals to individuals all around the world. Typically, this type of food is perceived as healthy and safe. In fact, many individuals opt for sushi at lunch or dinner, because they believe that it's the healthier option. But before you head down to buy your favorite roll, take into consideration the following risks that are associated with this particular type of cuisine.

High Caloric Intake

Sushi does offer many health benefits, but the idea that it is a low-calorie alternative to other types of food is misinformed. The fish itself is quite low in calories, but after adding sauces, fried tempura pieces, cream cheese and other extras, these rolls can pack quite the caloric punch. A healthy diet relies upon the right consumption of calories, so it is important that you understand exactly what you're eating to ensure that you are keeping your meals in line with your dietary needs.

Mercury Poisoning

Tuna is notorious for high mercury content, and this is the type of fish that is used most frequently to make sushi. A neurotoxin, mercury can wreak havoc on the body and is particularly found in tuna, swordfish, marlin and shark. Some of the symptoms of mercury poisoning include vision impairment; tingling throughout the body; inability to coordinate movement; speech, hearing and walking difficulties; and muscle weakness.

Parasites

The United States Food and Drug Administration (FDA) recommends cooking seafood to keep foodborne illness at bay. When eating sushi, you opt not to have your fish cooked and can expose yourself to a wide range of viruses, bacteria and parasites. Parasites, in particular, are common in sushi that has not been prepared according to industry standards. These parasites can cause a wide range of health concerns, making those affected quite miserable for several days. Some of the symptoms of a parasite include nausea, diarrhea, vomiting and the expulsion of a tapeworm. Furthermore, parasites can create a great deal of pain in the abdomen, as they can damage the lining of the stomach, intestines and other elements of the digestive tract.

Pickled Ginger and Wasabi

Pickled ginger is a condiment that is almost always served with sushi. This is, oftentimes, an acquired taste that some people simply don't like, and overeating this particular substance can lead to upset stomach, irritation and heartburn. But there are more serious dangers lurking within pickled ginger servings. Oftentimes, this sushi ingredient contains food coloring, such as Red #40, that can cause allergies, hyperactivity and congestion. Additionally, depending upon the manufacturer's recipe, pickled ginger frequently contains preservatives and other chemical substances that can cause vast health problems, such as potassium sorbate, MSG, aspartame and sodium benzoate.

Wasabi, too, may contain highly dangerous chemical additives. Some of these may include artificial flavors and colors, rapeseed oil, citric acid, corn flour, soy and cornstarch.

Is Eating Sushi Worth the Risk?

As mentioned previously, there are numerous health benefits that sushi has to offer. This article goes over just a few of the ingredients that are typically found in favorite sushi rolls that can cause health concerns. The trick is in ensuring that the sushi you eat is prepared properly and with clean ingredients so that you don't have to suffer through mercury poisoning, having a parasitic worm and other highly painful experiences.

Sources:

http://www.symptomfind.com

http://naturallysavvy.com

http://science.naturalnews.com

Suzanne

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Suzanne Sutton

Check Your Mercury Intake From Fish With This Handy Online Calculator

by L.J. Devon, Staff Writer

(NaturalNews) Mercury is a naturally occurring element, but it is also a danger to human anatomy -- a neurotoxin to the brain. According to the Agency for Toxic Substances and Disease Registry, overexposure to mercury can spur irritability, social anxiety, shyness and even eating disorders like anorexia.

Today's precarious human activities facilitate mercury further into the air, soil and water. The burning of fossil fuels lets off elemental mercury that can take on many forms in the environment.

Fish readily take up these forms of mercury and pass it into humans. Today, the average mercury level in tuna measures 250 ppb, as documented by the Natural News Forensic Food Lab.

A handy online calculator created by the National Resources Defense Council can help you monitor your mercury intake from a variety of seafood sources. The results warn if you have exceeded EPA safety limits.

For example, a 160-pound female who eats three cans of chunk light tuna per week exceeds the chart's safety zone. This is equivalent to consuming about 0.12 micrograms of mercury per kilogram of body weight per day, an amount exceeding EPA safety standards.

To better understand this element, here are the three classes of mercury including the top ways people are being poisoned by it.

Metallic mercury and fossil fuel combustion

At room temperature, metallic mercury is shiny and in liquid form. It's also called elemental mercury, because this is its purest form and is not combined with any other elements. This form is used in thermometers. Metallic mercury lets off vapors, especially as the temperature rises. If breathed in, these vapors can go unfiltered by the gastrointestinal tract and can damage the nervous system.

Humans are responsible for the release of elemental mercury into the atmosphere (80 percent) primarily through fossil fuel combustion, mining and smelting, and from solid waste incineration. Once it's released into the air, it can change into other forms and get into the soil and waterways. Additionally, metallic mercury is in dental amalgams -- a bizarre practice that the dental industry has yet to address.

Inorganic mercury and vaccine preservatives

Mercury becomes inorganic mercury when it combines with other elements. It commonly combines with oxygen, sulfur and chlorine to form mercury salts. Most of these mercury salts look like white powders or crystals. Inorganic forms of mercury, like ammoniated mercuric chloride and mercuric iodide, are used in skin-lightening creams, which is a crude and questionable method of skin care.

Other forms, such as thimerosal and phenylmercuric nitrate, are used as preservatives in some vaccines and medicines, raising serious questions of medical ethics. (Flu shots like this one contain 51,000 ppb of mercury!) Additionally, mercury injections of this form are sent straight into the blood, bypassing the gastrointestinal filters of the body.

Organic mercury and fish consumption

When mercury combines with carbon specifically, it is classified as organic mercury. Organic mercury can also combine with other elements to form organic mercury salts. The most common form found in the environment is methylmercury. This is the form of mercury passed into fish and marine mammals. Methylmercury is changed by bacteria and fungi in the environment and is multiplied and made more pervasive in this way. Through these natural changes, the level of mercury is expounded upon and passed into marine mammals and, ultimately, humans who consume the fish.

The mercury levels in the fish ultimately measure higher than concentrations in the surrounding water! Sharks and swordfish live a long time and can bioaccumulate tremendous amounts of mercury in their tissues.

To learn more about your mercury intake from seafood, do a personal checkup using the handy online calculator provided by the National Resources Defense Council.

For more information and breaking news on heavy metals like mercury, visit HeavyMetals.NaturalNews.com.

Sources for this article include:

http://www.nrdc.org

http://science.naturalnews.com

http://www.atsdr.cdc.gov

http://www.naturalnews.com

http://www.atsdr.cdc.gov [PDF]

Suzanne

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phkrause

Seafood Farmed in Asia Is full of Pig Feces And Antibiotics!

Without doubt, shrimps (the wild-caught varieties only) are considered to be a very nutritious food because they are low on fat and abundant in protein. They are abundant in pivotal nutrients for the overall health like vitamin B12 and omega-3 fatty acids. However, this is not the case with farmed shrimps. The imported shrimp from Vietnam on the U.S. market has been exponentially growing without people being aware of the dangers of this farmed shrimp that they are consuming on the regular.

https://bestfolkmedicine.com/2018/07/seafood-farmed-in-asia-is-full-of-pig-feces-and-antibiotics/

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phkrause

The Truth About Tilapia: How It’s Made, Plus Its Health Benefits, Recipes, and More

The flaky white fish is a staple at the dinner table across the United States. It wins for its mild flavor and health benefits, as it’s low in calorie and fat, and high in protein. Here’s a deeper dive into the ubiquitous fish and why you should feel good about serving it up.

https://www.everydayhealth.com/diet-nutrition/diet/tilapia-its-real-fish-its-good-your-health-more/

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phkrause

Farmed Salmon Is One Of The Most Toxic Foods In The World – See Why You Should Stop Eating It

Fish has long been acknowledged as one of the healthiest foods for many reasons, and salmon, in particular, gets high praise from the health community because of its high omega-3 content. However, when it comes to farmed salmon, many experts agree that description couldn’t be further from the truth.

https://blog.theanimalrescuesite.greatergood.com/farmed-salmon-toxic/

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