On food and cooking the science and lore of the kitchen ( PDFDrive ) 361
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cancer.Byreducingthebody’sreadinessto
formbloodclots,italsolowerstheincidence
ofstroke.Anditlowerstheartery-damaging
formofbloodcholesterol.
Insum,itlooksasthoughamoderateand
regularconsumptionoffattyoceanfishis
goodforusinseveralways.Fishobtaintheir
omega-3fattyacidsdirectlyorindirectly
fromtinyoceanicplantscalledphytoplankton.
Farmedfishgenerallyhavelowerlevelsofthe
omega-3sintheirformulatedfeed,andsoless
intheirmeat.Freshwaterfishdon’thave
accesstotheoceanicplankton,andsoprovide
negligibleamountsofomega-3s.However,all
fishcontainlowamountsofcholesterolraisingsaturatedfats,sototheextentthat
theyreplacemeatinthediet,theylower
artery-damagingbloodcholesterolandreduce
theriskofheartdisease.
HealthHazards
Therearethreegeneralkindsofhazardous
materialsthatcontaminatefishandshellfish:
industrialtoxins,biologicaltoxins,and
disease-causingmicrobesandparasites.
Toxic Metals and Pollutants Because rain
washeschemicalpollutionfromtheairtothe
ground, and rain and irrigation wash it from
the ground, almost every kind of chemical
produced on the planet ends up in the rivers
andoceans,wheretheycanbeaccumulatedby
fish and shellfish. Of the potentially
hazardous substances found in fish, the most
significant are heavy metals and organic
(carbon-containing) pollutants, preeminently
dioxins and polychlorinated biphenyls, or
PCBs. The heavy metals, including mercury,
lead, cadmium, and copper, interfere with
oxygen absorption and the transmission of
signals in the nervous system; they’re known
to cause brain damage in humans. Organic
pollutants cause liver damage, cancer, and
