Farmed Fish is Toxic



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ORIGINAL POST

Posted by Ed 40 days ago
Toxic chemicals including Ethoxyquin are added to fish food to prevent the oils from going rancid. 
 
This chemical-laced food is fed to fish in  all fish farms and you consume the chemicals whenever you eat farmed fish (smoked salmon, salmon fillets etc...)
 
 
As this documentary indicates, a range of other chemicals including dioxin are present in farmed fish.
 
 
https://youtu.be/RYYf8cLUV5E 

COMMENTS

Ed 28 days ago
Ethoxyquin does not belong in your food
 
Ethoxyquin is a synthetic antioxidant not approved for use as a direct food additive in foods for human consumption. So why is it being detected in the food supply, ask Adam Ismail and Harry Rice of GOED, the Global Organization for EPA and DHA Omega-3s
 
 

Ethoxyquin (E324) is a synthetic antioxidant that is used primarily in animal feed (such as aquaculture and pet food). Globally, ethoxyquin is not approved for use as a direct food additive in foods for human consumption; therefore, ethoxyquin should not be detectable in the food supply.

 
Specific to the omega-3 industry, some krill meals and crude fish oils for animal feed are preserved using ethoxyquin. As the use of ethoxyquin is so controversial, some omega-3 manufacturers have asked why it is used at all in sources that can supply both human and animal nutrition products.
 

Ethoxyquin effectively helps to reduce the risk of combustion in products such as krill or fish that are not kept frozen. The supply chains for fish and krill oil products for human consumption tend to be well segregated from each other, and the economics of animal feed products do not always justify the same types of refrigeration or other methods that are used for human consumption products, so chemical antioxidants become the only option.

 

Of concern recently are reports of crossover between the animal feed and human food supply chains. Although most of the cases have been limited to detection in shrimp, there is concern that it could spread to omega-3 oils produced from farmed seafood sources.

 
Recently, the Australian Therapeutic Goods Administration (TGA) reported (RC-2014-RN-00428-1) that it had detected the presence of ethoxyquin in multiple krill oil products sponsored by a large Australian-owned manufacturer and distributor.
 
In an effort to prevent further consumer exposure to ethoxyquin, the retail products in question were recalled, but it is a good example of why companies should be testing their omega-3 products to ensure there is no crossover from the animal feed supply chain.
 
 

Also, if companies market or source ingredients for both human and animal supply chains, you should be aware of the applicable regulations and controversy surrounding ethoxyquin because of the potential for crossover.

 
https://www.nutraceuticalbusinessreview.com/news/article_page/Ethoxyquin_does_not_belong_in_your_food/99579 
 

Ed 19 days ago
Wild-caught vs. Farmed Salmon – What’s The Better Choice?
 
 
Salmon is known as a healthy food, rich in Omega-3 fatty acids. What you may not have known is that most Atlantic farmed salmon is contaminated with toxic chemicals.
 

Manufacturers use such chemicals as ethoxyquin (EQ), butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) to preserve fish food.
 
 

What is Ethoxyquin?
 
Ethoxyquin is a synthetic antioxidant that manufacturers add to fish food for preservation. In other words, it prevents the fat in the fish food from becoming rancid.
 

The European Union has outlawed the use of ethoxyquin as a pesticide. Additionally, the EU has established strict limits for vegetables, fruits, nuts, and meat. However, there are no limits for ethoxyquin in fish.
 

The problem is that measurable amounts of the chemicals in fish food remain in the fish we eat. As a result, those chemicals transfer into the human body. In a study from 2010, scientists determined that consuming 300 g of commercially farmed salmon would contribute at most 15% of the acceptable daily intake (ADI) of ethoxyquin for a 60 kg adult.
 
 
Other chemicals
 
While the contamination of a 300 g portion of Atlantic salmon with ethoxyquin would not exceed a contribution of 15% of the ADI, BHT, on the other hand, would contribute up to 75% of the ADI.
 
Both the United States and the European Union allow the use of small amounts of BHT as a food additive.
 
There doesn’t seem to be any regulation of its use in fishmeal that I could find. Butylated hydroxyanisole, also known as food additive E320, is a newer antioxidant, that has started replacing BHT.
 
 
 What’s the issue with synthetic antioxidants?
 
Chemicals such as EQ, BHT, and BHA are toxic, and while levels for the acceptable daily intake have been established, there are no long-term studies available that have determined the effects of those chemicals on the human body.
 

The German toxicologist Prof. Daniel Dietrich is very clear about that he does not want to have any of those chemicals in his body (original interview in German). The European Food Safety Authority (EFSA) has reviewed ethoxyquin in 2015 and determined that there is a lack of data to assess the safety of this chemical as a feed additive or its safety for consumers and the environment.
 

However, EFSA indicated that one of its metabolites, ethoxyquin quinone imine, could be possibly genotoxic, and p-phenetidine, an impurity that could be present from the manufacturing process, could be potentially mutagenic. That means ethoxyquin and its by-products could potentially damage your DNA.
 

What has the Norwegian fish industry to say?
 
It shouldn’t come as a surprise that the Norwegian National Institute of Nutrition and Seafood Research (NIFES) claims that the levels of ethoxyquin in the fish feed are safe for humans. But the fact of the matter is, we don’t know if that is true, due to the lack of long-term studies.
 

What I do know is that I prefer to err on the side of caution and not eat chemicals that have been forbidden to be used as pesticides and that I can’t pronounce.
 https://michaelkummer.com/health/diet/farmed-salmon/ 
 

Ed 19 days ago
If these chemicals build up in the fats in fish that consumed this toxic fish food... safe to say that it accumulates in the fat of humans that consume the fish?


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