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.]

Kelley Herring

Kelley Herring is the Founder & CEO of Healing Gourmet – a multimedia company that educates on how foods promote health and protect against disease. As a young adult, Kelley battled a debilitating health condition that went misdiagnosed by multiple doctors for more than a year. Finding no help from “modern medicine”, she turned to her own knowledge of biochemistry and her passion for health research. She soon learned that her symptoms were related to nutrition and within weeks, she charted a course back to health with nothing more than simple lifestyle changes and the power of the plate. The lessons she learned spawned the creation of Healing Gourmet. Kelley is a firm believer in vigorous exercise, moderate sun exposure and delicious, healthy, home-cooked meals. She is also the creator of Healing Gourmet’s Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.

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