Friday, February 29, 2008
New Yorkers and Their Fish
Just last month an article appeared in the New York Times dining section warning readers of the dangers of eating too much fish. Yes – you read correctly – the article written by Marian Burros warned readers that eating more than three servings of fish per week, particularly sushi grade fish, would increase your blood mercury to dangerously high levels.Needless to say Ms Burros’ article, which was based on a July 2007 report by the New York City Department of Health, drew quite a stir.
Is there a real problem with eating too much fish? The original report issued by the NYC Department of Health concluded that 1 in 4 New York City adults has elevated blood mercury levels. Specifically, those with the highest levels are Asians and higher income New Yorkers. The reason ... they eat more fish.
The study also found that compared to the rest of the country’s population – New Yorker’s have higher blood mercury levels (a fact that may be due to our addiction to Japanese take out).
Source
Labels: fish farming, mercury, sushi, toxins
Thursday, January 24, 2008
*MERCURY IN NY'S SUSHI STIRS RAW FEAR*
New Yorkers put a fork in sushi yesterday after a study found some city restaurants had sold raw tuna with extremely high mercury levels.
"It's kind of scary," said Frankie Coburn, 25, of Manhattan, outside Nobu Next Door in TriBeCa.
"I was actually looking forward to getting some of their sushi. Now I don't know about that. I may have to change my mind."
The study, by The New York Times, found excessive amounts of the dangerous element in tuna sushi purchased last October from restaurants and markets around the city.
"Some of the levels were so high, it violated the Food and Drug Administration's action levels for mercury and seafood," which is 1 part per million, said Dr. Rebecca Goldburg, a scientist at Environmental Defense, a research and advocacy group.
"It's a level of mercury that the FDA considers so high that the food is legally adulterated."
NY POST
"It's kind of scary," said Frankie Coburn, 25, of Manhattan, outside Nobu Next Door in TriBeCa.
"I was actually looking forward to getting some of their sushi. Now I don't know about that. I may have to change my mind."
The study, by The New York Times, found excessive amounts of the dangerous element in tuna sushi purchased last October from restaurants and markets around the city.
"Some of the levels were so high, it violated the Food and Drug Administration's action levels for mercury and seafood," which is 1 part per million, said Dr. Rebecca Goldburg, a scientist at Environmental Defense, a research and advocacy group.
"It's a level of mercury that the FDA considers so high that the food is legally adulterated."
NY POST
Labels: eating out, mercury, sushi, toxins, tuna
Wednesday, October 24, 2007
Avoid the Mercury
The New York City Health Department recently analyzed blood samples for mercury and other heavy metals and found significantly higher levels in people who ate more fish. Levels were also notably higher among wealthy New Yorkers, presumably those who eat more expensive fish such as that found in sushi.
A non-profit environmental group known as the Turtle Island Restoration Network, also analyzed samples of tuna purchased from New York City sushi restaurants, finding nearly half of the 13 samples analyzed contained levels of mercury that exceeded the levels that the FDA considers safe for some women and young children. Some samples even exceeded 1.0 ppm, the level that FDA considers unsafe for human consumption.
Mercury has been used in a wide range of products including dental fillings, electrical switches, thermometers and batteries. Mining metals and the burning of fossil fuels, primarily coal, are among the greatest causes of mercury releases in the environment. Disposal of mercury-bearing consumer products also releases a substantial amount of mercury. While there’s little that can be done to clear the oceans and fish stocks of mercury that’s already out there, cutting back on energy consumption, finding alternative energy sources, and getting mercury out of consumer products are all important ways to help keep the problem from getting much worse.
Consumer Reports
A non-profit environmental group known as the Turtle Island Restoration Network, also analyzed samples of tuna purchased from New York City sushi restaurants, finding nearly half of the 13 samples analyzed contained levels of mercury that exceeded the levels that the FDA considers safe for some women and young children. Some samples even exceeded 1.0 ppm, the level that FDA considers unsafe for human consumption.
Mercury has been used in a wide range of products including dental fillings, electrical switches, thermometers and batteries. Mining metals and the burning of fossil fuels, primarily coal, are among the greatest causes of mercury releases in the environment. Disposal of mercury-bearing consumer products also releases a substantial amount of mercury. While there’s little that can be done to clear the oceans and fish stocks of mercury that’s already out there, cutting back on energy consumption, finding alternative energy sources, and getting mercury out of consumer products are all important ways to help keep the problem from getting much worse.
Consumer Reports
Labels: fish farming, mercury, sushi
Friday, August 17, 2007
Why Sea Veggies......
Good news for the lactose intolerant: sushi, not milk, may be your best source of calcium … among other nutrients.
“Sea vegetables and seaweed are higher in vitamins and minerals than all other vegetables,” according to Julie Lerner, founder of WholeBody Nutrition. Her tips for getting more “super veggies” in your diet:
Veggies of the sea: Start with a seaweed salad, followed by rolls wrapped in Nori (green wrapping paper). Both are loaded with minerals and trace elements that are no longer found in land vegetables due to soil depletion (think magnesium, iron, potassium, and chromium).
The right rolls: Go for the healing ingredients found in Hamachi rolls (yellowtail) and dragon rolls (eel, shrimp, flying fish roe)—they have antibiotic properties, counteract obesity, and strengthen bones while aiding digestion.
Sea sides: Add small amounts of bite sized pieces of the greens to your favorite soups and salads. Use Dulse flakes in place of regular table salt, or try some smoked Dulse—it’s like beef jerky, seaweed style!
“Sea vegetables and seaweed are higher in vitamins and minerals than all other vegetables,” according to Julie Lerner, founder of WholeBody Nutrition. Her tips for getting more “super veggies” in your diet:
Veggies of the sea: Start with a seaweed salad, followed by rolls wrapped in Nori (green wrapping paper). Both are loaded with minerals and trace elements that are no longer found in land vegetables due to soil depletion (think magnesium, iron, potassium, and chromium).
The right rolls: Go for the healing ingredients found in Hamachi rolls (yellowtail) and dragon rolls (eel, shrimp, flying fish roe)—they have antibiotic properties, counteract obesity, and strengthen bones while aiding digestion.
Sea sides: Add small amounts of bite sized pieces of the greens to your favorite soups and salads. Use Dulse flakes in place of regular table salt, or try some smoked Dulse—it’s like beef jerky, seaweed style!
Labels: health food, seaweed, sushi
