By Andreas Moritz
I advocate avoiding dead and coagulated protein foods, for tests on both wild and farm-raised fish have revealed that their levels of toxic chemicals and metals are endangering the lives of pregnant mothers, developing fetuses and young children. Does this mean it is acceptable for adults to eat fish? Scientists now say that salmon, for example – long considered to be one of the safest of all fish – should be eaten only once per month. We are exposed to numerous other sources of indoor and outdoor pollution almost all the time, not to mention the chemicals contained in most foods today. Our immune system simply cannot afford such high concentrations of toxins as found in fish without developing a toxemia situation.
Specifically, tests on farmed salmon uncovered high levels of toxins linked to cancer and birth defects. These findings recently triggered a ‘scare-mongering’ row as other experts insisted salmon was safe to eat regularly – and important for a healthy diet. A study released in the journal Environmental Science & Technology found much higher levels of some chemicals in farmed salmon compared with wild salmon. The study, which is being considered the most thorough analysis of farmed and wild salmon to date, found in most cases that consuming more than one serving of farmed salmon per month could pose unacceptable cancer risks.
These standards for determining safe fish consumption levels are according to United States Environmental Protection Agency (EPA). Farmed salmon were found to have up to 10 times higher levels of PCBs and dioxins than wild salmon. Farmed salmon are frequently fed antibiotics, which contribute to the growth of drug-resistant bacteria. In addition, chemicals are often added to their food to color their flesh pink to resemble their wild cousins. Otherwise, they would remain an unappetizing grayish-brown color.
Sales have increased up to 15 percent a year as more people eat oily fish to prevent heart attacks, or so they are made to believe. But when samples from around the world – some from stores in London and Edinburgh – were analyzed, it was discovered that levels of 14 ‘organochlorine’ toxins, the most hazardous of which include PCBs, dioxins, dieldrin and toxaphene, were significantly higher in European and North American farm-raised salmon than in fish caught in the wild. According to U.S. and Canadian scientists and reported by the journal Science, fishmeal was traced as the source of most of these poisons. New research shows dioxins to cause breast cancer.
Not just that poisons in fish can cause cancer, they also can cause diabetes. Korean researchers have recently found evidence that people who consume fish containing high levels of persistent organic pesticides (POPs) are more prone to developing insulin resistance, a precursor to diabetes. POPs are synthetic chemicals that accumulate in the fatty tissue of animals.
While farm-raised catfish, trout, haddock, salmon, flounder and other fish are unsuitable for consumption due to the toxic additives in fishmeal, deep ocean fish are even more harmful than farmed fish due to their excessively high levels of mercury.
Even if fish consumption were shown to prevent heart attacks (for which there is no proof), would it be justified and wise to propagate it as being a healthy food when it is known to cause other chronic or fatal diseases? Eating food that saves one person but kills another is much like gambling with one’s life. You can never really know whether you will win or lose. As always, the final judge is you, the consumer. If in doubt, I suggest that you use Kinesiology muscle testing to determine whether fish is or is not conducive to your health and well-being. Vegetarian foods such as nuts, seeds, chia, avocado, beans, vegetables, have superior health benefits to fish, which is still a cadaver food. Cadavers, especially when their proteins are destroyed (coagulated) through heat, do very little to provide nourishment for the body.
Mercury gets into water primarily through solid-waste incinerators, mines and power plants. Algae typically absorb the mercury and tiny zooplankton animals eat the algae. In turn, small fish eat the zooplankton, and from there the mercury moves up through the aquatic food chain, with the large, deep-ocean fish at the top of the chain carrying the highest mercury concentration. Even waterways that are far away from any ocean, such as the Elkhorn River in Nebraska or the Colorado River in the Western part of the United States, are known to have mercury-contaminated fish. The Environmental Working Group (EWG) issued the following list of high-mercury fish: swordfish, tuna, king mackerel, halibut, sea bass, tilefish, pike, walleye, largemouth bass, white croaker, marlin, shark, and gulf coast oysters.
There are other environmental concerns related to fish farming. For example, presently, over 85 open net cage fish farms operate in the coastal waters of British Columbia, producing waste that is equivalent in volume to the raw sewage released from a city of 500,000 inhabitants. This excessively ‘wasteful’ usage of precious water resources for few or no health benefits is yet another example of how misinformation and vested interest groups control the eating and living habits of the masses today.
This is an excerpt from my book TIMELESS SECRETS OF HEALTH & REJUVENATION
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