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GMO, Geneticly modified crops, Monsanto poison crops
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BornAgain2



Joined: 12 Dec 2009
Posts: 17189



PostPosted: Sat Jan 28, 2017 10:24 pm    Post subject:  Reply with quote

http://articles.mercola.com/sites...id=DM129524&et_rid=1821182881
1/17/17
US Seafood Consumption Is Up, but Many Are Still Making Unhealthy Purchasing Choices

By Dr. Mercola

According to the latest report1 by the National Oceanic and Atmospheric Administration (NOAA), Americans increased their seafood consumption by nearly 1 pound per person in 2015, to an average of 15.5 pounds per year, or just over 4.75 ounces per week.

That’s the largest increase in seafood consumption in two decades. While this is good news, we still fall short of dietary recommendations, which call for 8 ounces of seafood per week.

Shrimp, salmon and tuna top the most-consumed list of seafood. Unfortunately, both shrimp and tuna have serious drawbacks.

On the upside, salmon, as long as it’s wild caught in Alaska is a great choice, and one-third of the increase was in fact attributed to people buying more canned Alaskan salmon. As reported by NPR:2

   “That increase may stem from The Emergency Food Assistance Program at the USDA, which purchased more than $40 million in surplus canned Alaskan salmon in 2014 and 2015 and distributed it to food banks across the country.”

Eat More Seafood, but Be Mindful of Your Choices

As noted by NPR, warnings about sustainability and toxicity led many Americans to shy away from seafood over the past couple of decades. Indeed, it can be tricky to gain clarity about what’s healthy and what’s not. There are plenty of pitfalls and hazards these days.

Cold-water fatty fish is a great source of vitally important fats — both saturated and omega-3s — but the benefits of eating fish can easily be negated by selecting varieties that tend to be highly contaminated with mercury. Surprisingly, farmed fish have been shown to be even more toxic than wild fish.

There’s also the issue of food fraud. So how do you make sense of it all? I’ll do my best to break it down for you in this article.
The Case Against Shrimp

As noted in Larry Olmsted’s book, “Real Food/Fake Food,” the seafood industry struggles with quite a few problems. A majority of his book focuses on food fraud, but he also covers a number of other issues, including environmental sustainability.

Most shrimp sold in the U.S. are raised in shrimp farms in Southeast Asia. Mangroves — which are nature’s filtration system and defense against tsunamis — are cut down to house these farms. Toxic waste and chemicals from these farms also flow into waterways and destroy the ecosystem.

In addition to that, there’s well-documented use of slave labor in the shrimp farming industry. As noted by Olmsted, “It’s kind of a triple whammy. Bad for us, bad for the world, bad for the people involved — and the shrimp frankly doesn’t taste very good.”

In 2015, the U.S. Food and Drug Administration (FDA) had a record number of import refusals for shrimp. This is when shrimp is tested and found to contain unacceptable contaminants, such as banned antibiotics or elevated levels of toxins.

Some of the antibiotics used in shrimp farming are not allowed in American food production because they’re carcinogenic. Olmsted recommends avoiding shrimp in restaurants unless you’re absolutely convinced the shrimp were caught in the Gulf of Mexico.

However, there’s still the challenge of potential contamination from the oil spill and subsequent use of corexit, a chemical that is more toxic than the oil itself. It’s unclear how seafood in the Gulf of Mexico has been affected by that environmental catastrophe.

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BornAgain2



Joined: 12 Dec 2009
Posts: 17189



PostPosted: Thu Mar 16, 2017 5:55 pm    Post subject: Reply with quote

3/15/17
Startup Serves Up Chicken Produced From Cells in Lab
‘Clean meat’ developers say it avoids towering costs of feeding, caring for livestock; Tyson Foods takes note

A Bay Area food-technology startup says it has created the world’s first chicken strips grown from self-reproducing cells without so much as ruffling a feather.

And the product pretty much tastes like chicken, according to people who were offered samples Tuesday in San Francisco, before Memphis Meats Inc.’s formal unveiling on Wednesday.

Scientists, startups and animal-welfare activists believe the new product could help to revolutionize the roughly $200 billion U.S. meat industry. Their goal: Replace billions of cattle, hogs and chickens with animal meat they say can be grown more efficiently and humanely in stainless-steel bioreactor tanks.

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rest: https://www.wsj.com/articles/star...ated-from-cells-in-lab-1489570202

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