Deadly Poisons From the Deep
Fish flesh today is badly contaminated with toxic chemicals that are known to cause cancer and brain degeneration and is also the most likely of all foods to make you sick from bacterial contamination.
Think Fish Is a Health Food? Think Again.
Fish live in water that is so polluted, you would never dream of drinking it. But you’re ingesting this toxic brew—bacteria, contaminants, heavy metals and all—every time you eat fish.
Researchers at the University of Illinois found that fish-eaters with high levels of PCBs in their blood have difficulty recalling information they have learned just 30 minutes earlier.6
Fish’s bodies absorb toxic chemicals in the water around them, and the chemicals become more concentrated as they move up the food chain. Big fish eat little fish, with the bigger fish (such as tuna and salmon) absorbing chemicals from all the other fish they eat. Fish flesh stores contaminants, such as PCBs, which cause liver damage, nervous system disorders, and fetal damage; dioxins, also linked to cancer; radioactive substances like strontium 90; and other dangerous contaminants like cadmium, mercury, lead, chromium, and arsenic, which can cause health problems ranging from kidney damage and impaired mental development to cancer.1,2 3,4 These toxins are stored in the body fat of humans who eat fish and remain in their bodies for decades.5
Seafood is the number one cause of food poisoning in the United States.8 Seafood poisoning can result in extreme discomfort, kidney damage, nervous system damage, and even death.9
Seafood is also the number one cause of food poisoning in the United States. Many of our waterways are polluted with human and animal feces, and this waste carries dangerous bacteria like E. coli. So when we eat fish, we are exposing ourselves to the unnecessary risk of contracting a nasty bacterial illness that can lead to mild to extreme discomfort, nervous system damage, and even death.7
According to a report by the General Accounting Office, the seafood industry is dangerously underregulated. In fact, the Food and Drug Administration doesn’t even bother to test most fish flesh for many well-known chemical and bacterial health hazards.10
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1The Delta Institute, “Health Impacts: PCBs”.
2Jeff Kart, “EPA Testing Saginaw River, Bay for Dioxin Levels in Sediment,” The Bay City Times, 25 Oct. 2004.
3Savannah River Site, “Eating Fish From the Savannah River,” 1 Oct. 2001.
4The Delta Institute.
5Physicians Committee for Responsible Medicine, Healthy Eating for Life for Children (New York: John Wiley and Sons, Inc., 2002) 54.
6Susan Schantz et al., “Impairments of Memory and Learning in Older Adults Exposed to Polychlorinated Biphenyls via Consumption of Great Lakes Fish,” Environmental Health Perspectives, Jun. 2001.
7Reuters, “CSPI: Seafood, Eggs Biggest Causes of Food Poisoning in U.S,” CNN, 7 Aug. 2000.
8Reuters.
9eMedicine, “Food Poisoning Symptoms,”.
10Center for Science in the Public Interest, news release, “GAO Gives Failing Grade to FDA Seafood HACCP Program,” 13 Feb. 2001.
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