Sushi has some wonderful health benefits. But there are some common sushi ingredients with fishy side effects. Here are three of them to stay away from…
• Sushi Health Danger #1: Escolar. Don’t be lured by the innocuous sounding “butterfish” or “white tuna” on the menu. Escolar has been banned in Japan since 1977 and is also banned in Italy. Why? This delicious snake mackerel cannot metabolize the wax esters naturally found in its diet. While this poses no problem for the fish, it can cause very unpleasant gastrointestinal symptoms in humans (called “keriorrhea”) that rival the nasty effects of olestra.
• Sushi Health Danger #2: Eel. Steer clear of the barbecued eel. I’ve warned you before about the dangers of consuming farmed fish. And eel is almost always farmed. What’s more, it is primarily farmed in China. (Taiwan is the world’s leading eel producer.) And in China, toxic nitrofuran – a powerful carcinogen – and many other drugs and pesticides are used to reduce the spread of disease in stagnating, overcrowded, murky pens. Not too appetizing, is it?
• Sushi Health Danger #3: Soy Sauce. You may think soy sauce is safe, but some brands can trigger a painful reaction in people with gluten intolerance. To enjoy your soy without the gluten, look for tamari – soy sauce made only from soybeans. Also, because soybeans are one of the most genetically modified crops on the planet, always choose organic. San-J is an excellent brand of organic tamari.[Ed. Note: Part of staying healthy is knowing which foods to eat – and which ones to avoid. Making good food choices can help you live a long and healthy life.
And talk about a healthy food that tastes fantastic… nutrition expert Kelley Herring has developed a chocolate cake so rich and delicious that you won’t believe it’s good for you. Get your own slice here.]