Toxic Chemicals in Seafood

Keep in mind, there is a significantly larger exposure to toxic chemicals in animal products compared to plant foods. By eating lower on the food chain and reducing our intake of animal products, one automatically reduces exposure to toxic chemicals. Plants have the least fat-soluble pollutants, animals that eat plants have more, and animals that eat animals have the hightest levels of these toxic compounds. Fish that eat smaller fish will store the toxic compounds from every fish it ever ate, including all the fish eaten by the fish it just made a meal of. It is important to avoid lobster, shellfish, catfish, and predator fish such as tuna, bluefish, striped bass, shark, and swordfish, where toxins such as PCB, DDT, dioxin, and mercury are likely to build up due to the compounding effects of eating lots of smaller fish. One gets larger doses of more toxic compounds from these contaminated animal products than would be possible to take in from produce.

This passage is from the chapter entitled "Understanding the Causes of Cancer and Other Illnesses" from Joel Fuhrman M.D.'s new book Disease-Proof Your Child.

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Clive - July 24, 2006 1:44 PM

Any chance one might reasonably eat 100gms day of tinned red salmon without too much fear of the contamination you warn against(since the fish is taken from Alaskan waters - at least so it says on the tin)? I'm 63 but with a waking heart rate of 28bpm so I expect to live for sometime yet. Thank you for the wonderful work you are doing. I rather feel you're not a Catholic - regardless, most Catholics wouldn't mind having stored up in Heaven the treasure you must have, with so much of your work so AMDG.

Melissa - January 21, 2010 7:19 PM

Thank you for the information. It helps me learn how to keep my body healthy and toxic chemical free.

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