Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer

Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer

Top 3 Best Fish vs. Worst Fish to Eat: Thomas DeLauer

Learn the 3 Safest fish to eat! I’ll teach you more at http://www.ThomasDeLauer.com
We are going to go over the top 3 fish to eat and the fish that you may want to avoid. Fish can become contaminated in a number of ways – size, species, age and location determine contamination levels. Heavy Metals: Mercury and Lead-

Mercury is known to cause many health problems and is especially dangerous for children and women who are or may become pregnant. It can take 12-18 months for mercury to pass through the body, so women who may become pregnant should also work hard to avoid mercury. The nervous system and kidneys are the main targets of mercury. Children exposed to mercury may cause mental development problems, including coordination and learning handicaps. Anyone can experience mercury health effects, including: fatigue, dizziness, numbness or tingling, memory and coordination problems, irritability.If enough mercury is consumed, permanent brain and kidney damage can occur. Large, older, or predatory fish have more time and eat more contaminated foods, allowing heavy metals to bioaccumulate.
Industrial Chemicals-
PCBs, dioxins, DDT and other chemicals can leach from factories or garbage into our waters. These chemicals are related to cancer risk. Bottom dwelling fish are the most susceptible to these toxins, including the American eel, sea trout and wild striped bass.

Radiation-
The Fukushima nuclear disaster is one of the most widely discussed radiation events that has an impact on what we eat. Radiation is known to cause cancer, so avoiding foods high in radioactive compounds is important. Researching your fish choices online is the best way to avoid consuming fish that come from an area high in radiation.

Choosing Fish for Your Family-
The Environmental Defense Fund Seafood Selector is a great benefit when deciding what fish to avoid and what fish to load up on. Given the above concerns while also weighing in health and deliciousness, here is the list of the top three fish:

(1) Pacific Sardines (US and Canada):
-Low in mercury
-Sustainably fished
-High in omega-3 fatty acids, vitamins B12, B2, B3, D, selenium, phosphorus, calcium, copper and more
-They are inexpensive and easy to find canned.

(2) Wild Alaskan Salmon:
-Salmon is one of the most delicious fish, rich in healthy fats.
-Low in mercury and sustainably fished
-Contains bioactive peptides that may support for cartilage, insulin and inflammation.
-High in vitamins B12, B3, D, selenium, omega-3 fatty acids, phosphorus, B6 and many others.

(3) Muscles:
-Low in mercury and one of the most sustainably fished seafood sources out there
-High in selenium, omega-3s, B12, iron, magnesium, potassium, phosphorus and many others.

Seafood to Avoid:
Due to toxins and sustainability, it is best to stay away from these types of seafood.

(1) Shark:
-Anything this high up on the food chain is going to be a red flag when it comes to toxins.Predators consume other fish and their toxins. The higher up on the food chain, the higher the levels of mercury and toxins in the fish. Adding to the health dangers is the unsustainable fishing practices. Sharks have long gestation periods, taking a long time to mature and have offspring. This makes overfishing or depleting their numbers easy to do. Most shark species are experiencing a large decline due to fishing, being caught as bycatch and for fins in Asia.

(2) Tuna:
A favorite among many sushi goers is unfortunately very high in mercury and horrible for sustainability.
Some tuna is much better for you and the environment than others. If you do consume tuna, US yellowfin is the best option. Canned albacore tuna is high in mercury and should be avoided. Bluefin and imported albacore are the worst tuna options for health and sustainability – do your best to avoid these.
Canned light tuna is better for you than canned white tuna when it comes to mercury, with about ⅓ the mercury content of canned white tuna.

(3) Farmed Tilapia:
Farmed tilapia in the US is often imported from China and Taiwan where the conditions and chemicals used are very troublesome.

(4) Swordfish:
All swordfish, being large hunters, are high in mercury. They are also fished very unsustainably, with large bycatch of sea turtles, sharks and seabirds.

References
1. Mussel nutrition and health benefits
http://canadiancove.com/recipes/nutrition_and_health
2. EDF Seafood Selector
http://seafood.edf.org/guide/best
3. Salmon
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=104
4. Sardines
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=147
5. Mercury in Seafood
http://seafood.edf.org/mercury-seafood
6. Common questions about contaminants in seafood
http://seafood.edf.org/common-questions-about-contaminants-seafood
7. The lingering effects of fukushima on fish
http://time.com/4241443/fukushima-disaster-food-safety/

Mangosteen Health Benefits

Mangosteen Health Benefits

 

The natural health researchers at Institute for Vibrant Living (IVL) have investigated the properties of the Mangosteen and it’s purported natural health benefits. Here is their report:

If you discovered a fruit which was found to boost energy, counter inflammation, was a powerful antioxidant and had anti-ageing properties, wouldn’t you add it to your weekly shopping list?

YES!!…

What is Mangosteen?

Mangosteen is an ugly dark red fruit with a clover-shaped green stem. It has been shown to provide all these health benefits and more and is providing some interesting results in recent research.

Mangosteen is a slow-growing tropical tree which is native to southeast Asia. The tree can grow up to 80 feet tall in a humid equatorial climate and thrives in Thailand, Burma and some parts of tropical Australia. The fruit is the size of a small orange and has three parts.

The thick burgundy-colored pericarp or rind contains a high intensity of Xanthones; the white pulp inside is one of the tastiest fruits in the world, and the seeds are found within the pulp.

The health benefits of mangosteen have been known for centuries in Asian medicine and it is used for treating skin wounds, rashes, inflammation and diarrhea. The dark red pericarp of the mangosteen fruit is ground with a mortar and used to dress infections. The accumulated knowledge of this wonder fruit has been passed down through the generations and used extensively in the Far East.

Specific Health Benefits of Mangosteen

Now, scientific study of mangosteen fruit shows that these benefits aren’t just mythical. The latest research into what makes mangosteen so effective shows that the rind of mangosteen is high in polyphenol compounds called xanthones which are rich in antioxidant properties. These are already known to be beneficial in the treatment of  cardiovascular diseases, including ischemic heart disease, atherosclerosis, hypertension and thrombosis.

Xanthones are found in other rainforest plants and dark red fruits such as purple kumara, a staple for New Zealand Maoris. Researchers found that Alpha Mangostin and Gamma Mangostin, both found in the outer skin of mangosteens, have a significant effect on cardiovascular health.

They are natural antibiotics with antiviral and anti-inflammatory properties as well as containing some of the most powerful antioxidants found in nature. Modern science is finally catching up with what herbal doctors have known for centuries.

A Natural Cure For TB?

Mangosteen has also been found to have an inhibitory effect on bacterial organisms, in particular Mycobacterium Tuberculosis, the cause of most cases of tuberculosis, and Staphylococcus Aureus, which commonly causes post-surgical infections. This fruit has been found to support and strengthen a weak immune system.

Most people are aware of the importance of the antioxidant properties in health supplements such as Vitamins C and E but these are actually synthetic vitamin supplements. How much more effective and safe it is to take antioxidants in a natural form, as Mother Nature intended.

Whole food antioxidants have been shown to be much more powerful than synthetic products, and mangosteen has a bounty of antioxidants within its thick outer pericarp, winning high praise and respect from many scientists and researchers.

Advocates of the health benefits of mangosteen suggest that those who start to include mangosteen in their health regimen do not need to be told it is good for them, they will actually feel the benefits.

David Flores is a natural health researcher for Institute for Vibrant Living, a leading source for all-natural supplements, vitamins, and minerals for many health and nutrition challenges. To learn more about the products offered by the Institute for Vibrant Living visit http://www.ivlproducts.com If you found this helpful you might like to visit http://www.theivl.org where you’ll find more free healthy living articles to help improve your health today.

More Health Benefits Of Sushi Articles

Healthy Sushi Choices: Dining Debunked! Mind Over Munch

Healthy Sushi Choices: Dining Debunked! Mind Over Munch

Healthy Sushi Choices: Dining Debunked! Mind Over Munch

Is sushi healthy? Today I’m talking about healthy sushi rolls & basic info you need to stay healthy when eating out, so you can make informed decisions to order FOOD AS FUEL sushi!

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Click here to learn more about mercury in sushi:
http://www.nrdc.org/health/effects/mercury/sushi.asp

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The information provided on this channel is for informational and educational purposes only and is not intended as a substitute for advice from your physician or other health care professional. You should not use the information on this channel for diagnosis or treatment of any health problem or for prescription of any medication or other treatment. Consult with a healthcare professional before starting any diet, exercise or supplementation program, before taking any medication, or if you suspect you might have a health problem.
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The Green Tea Restaurant offers delicious dining & carryout to Bangor, Maine.

We are a local favorite of the Bangor community and have been recognized for our outstanding Japanese Cuisine & Sushi, excellent service and friendly staff.

Our Japanese restaurant is known for its modern interpretation of classic Japanese dishes and its insistence on using only the highest quality & fresh ingredients.

The Green Tea Restaurant
11 Bangor Mall Blvd
Bangor, ME 04401
(207) 262-6288
http://www.thegreenteabangor.com/

The Health Benefits of Sushi and How to Choose Healthy Sushi

The Health Benefits of Sushi and How to Choose Healthy Sushi

Dr Kiel quickly reviews The Health Benefits of Sushi and How to Choose Healthy Sushi

 

I want to briefly talk about Sushi and it’s health benefits. Sushi has taken off in recent years as a favorite cuisine and has a lot of reported health benefits. I wanted to take a few minutes to talk about the contents of sushi and whether or not it really is good for you.

Generally consists of Cooked, vinegared rice (white or brown), Seafood (typically raw fish or shellfish), Vegetables, Sides: ginger, wasabi, soy sauce.

Potential benefits Low calories (generally speaking), Low fat, moderate carbohydrates and high protein, Vegetables: Vitamins and minerals, Fish: high in protein and omega 3 fatty acids (healthy heart and brain), Wasabi: antioxidants, and Ginger: potential immune booster.

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Sushi can be very healthy but there are 6 Things that can sabotage your sushi that you need to watch out for….let’s dive right in

Tempura rolls = tempura is made from flour battering then frying in oil (Vegetable oil or canola oil are most commonly used and over 90 percent of canola oil is genetically modified and consist of partially hydrogenated oil (the worst type of fat, this is the oil that causes heart disease)
Cream cheese in rolls = high in fat that can clog your arteries and loaded with calories
High fat sauces (think spicy mayo or any cream based specialty sauces)
Farmed fish and fish high in toxic metals such as mercury (Seafood species that are high in mercury include king mackerel, marlin, orange roughy, shark, swordfish, tilefish, ahi tuna, and bigeye tuna)
Sushi white rice = it’s made with sugar (high glycemic)
Using Soy Sauce. Sushi is high in salt to begin with but adding soy sauce make it even higher in salt.

How to avoid the sushi pitfalls:

Don’t order tempura rolls
Swap out cream cheese with avocado
Be sure you’re eating at a quality sushi restaurant. Go somewhere that you know they have a high turnover so you know it’s fresh. If you really want to take it to the next level ask if the fish is farmed or wild caught. Eat fish known to be low in toxins (Seafood species that are low in mercury include salmon, eel, sea urchin, trout, crab and octopus)
Substitute brown rice for white rice to get more fiber and slow the sugar spike or ask for rolls to be rolled without rice all or request that your rolls contain a little less rice and more vegetables to further increase the nutrient content and make them feel more filling.
Use low sodium soy sauce or better yet don’t use soy sauce at all. Use the ginger instead to add some extra flavor and nutrients.

For a great guide to making healthy sushi at home visit http://minimalistbaker.com/veggie-brown-rice-sushi/

MORE FOOD:

READ MORE
https://www.healthydocs.net/home/2017/the-health-benefits-of-sushi-and-how-to-choose-healthy-sushi

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How To Make Simple And Delicious Sushi (part 2 of 2)

How to make Simple Sushi at Home Part (2 of 2)

1. 2 cups of short grain sushi rice, 2 cups of water, wash and rinse for a couple of times and soak the rice for 1 hour.
2. Use the rice cooker or a pot of water over medium heat to cook the rice. Bring to boil, turn to low heat for 10 minutes and turn off the heat, cover and sit for another 15 minutes until the rice cooked.
3. Making rice vinegar: 1/3 cup of rice vinegar, 2 TBS of white sugar, 1/2 tsp of salt, 1 tsp of dashi.
4. Pour the vinegar mixture on rice and stir well.
5. Let rice cool down for a few minutes until within the room temperature.

Basic ingredients needed: sushi wrapper, cucumber, avocado, wasabi, ginger, salmon, yellow fin tuna, cooked shrimp, mayo, shicimi, ponzu sauce, eel sauce.

You can make: cucumber roll, avocado roll, salmon cucumber roll, salmon avocado roll,
tuna cucumber roll, tuna avocado roll, shrimp cucumber roll, shrimp avocado roll. You can also add spicy mayo and drizzle eel sauce. Enjoy.

How To Make Simple And Delicious Sushi (part 1 of 2)

How To Make Simple And Delicious Sushi At Home.

how to make simple and delicious sushi (1/2)

1. 2 cups of short grain sushi rice, 2 cups of water, wash and rinse for a couple of times and soak the rice for 1 hour.
2. Use the rice cooker or a pot of water over medium heat to cook the rice. Bring to boil, turn to low heat for 10 minutes and turn off the heat, cover and sit for another 15 minutes until the rice cooked.
3. Making rice vinegar: 1/3 cup of rice vinegar, 2 TBS of white sugar, 1/2 tsp of salt, 1 tsp of dashi.
4. Pour the vinegar mixture on rice and stir well.
5. Let rice cool down for a few minutes until within the room temperature.

Basic ingredients needed: sushi wrapper, cucumber, avocado, wasabi, ginger, salmon, yellow fin tuna, cooked shrimp, mayo, shicimi, ponzu sauce, eel sauce.

You can make: cucumber roll, avocado roll, salmon cucumber roll, salmon avocado roll,
tuna cucumber roll, tuna avocado roll, shrimp cucumber roll, shrimp avocado roll. You can also add spicy mayo and drizzle eel sauce. Enjoy.

The Sushi Chef with Masaharu Morimoto

On the Art and Practice of Sushi

Published on May 16, 2016

Masaharu Morimoto is most famously known for being an Iron Chef, but there is another side of him we don’t get to see too often. In addition to his life on TV, Chef Morimoto is a successful restaurateur who has worked long and hard to build a team that can create great food at each of his restaurants. We spend time with Morimoto at two of his restaurants, Morimoto in Chelsea and Momosan Ramen & Sake in Midtown.

Morimoto had two dreams when he was a child, to become a sushi chef or a professional baseball player. After sustaining an injury he dedicated his life to sushi and since then has applied himself to the art and practice of sushi every day. As Morimoto says, “I don’t want to be a celebrity or a celebrity chef. I want to be known as a legitimate chef.”

What $400 Gets You at One of NYC’s Most Expensive Sushi Restaurants

On this episode of Consumed, host and sushi aficionado Kat Odell visits Sushi Ginza Onodera, the New York City outpost of an acclaimed Tokyo omakase restaurant, to try the many-coursed meal that sets diners back $400. Is it worth it? Watch the video above for an inside look.

Saito: The Sushi God of Tokyo

Sushi Saito is a 3 Michelin Star sushi restaurant, and many regard it as the best in Japan. We got to spend the day with Saito, to ask him about his work, and to eat his soul shattering sushi.