Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?

AHA Publisher — Mon, 07 Jun 2021 07:00:27 +0000

Damon Hines via NaturalHealth365 – Why is it that most of the world’s anchovies aren’t destined for the dinner plate but processed into fishmeal and oil for use in animal feeds, food additives, and fertilizers? At best, anchovies have a mixed reputation in the U.S., where most consumers rather eat a tender filet of salmon, cod, or haddock, even if – as is the case with salmon – four-fifths of the fish consumed in the U.S. is farm-raised. But here’s the thing about anchovies: the small, bite-sized fish are a superfood that can greatly impact human health and cognitive development. According to Shakuntala Thilsted, winner of the 2021 World Food Prize, anchovies can fight malnutrition, prevent stunting, and promote cognitive development in children. They are good for pregnant women, as small fish have a shorter lifespan than large fish and have less chance of concentrating heavy metal contaminants. Moreover, a 100g serving of anchovies can provide us with 19 grams of protein, 77 grams of calcium, 3 milligrams of iron, and plenty of omega-3s. Anchovies are also a rich source of the B vitamins niacin, riboflavin, and vitamin B-12. Don’t Be Fishy About the Anchovy: It’s Time to Reconsider It as a Tiny Powerhouse of Nutrition Ask most Americans what they think of anchovies, and chances are they’ll wrinkle their noses. Maybe … maybe they’ll consent to have some scattered on a Caesar Salad or atop a pizza. Still, most hungry consumers have the same opinion as Ninja Turtle Michelangelo: “Oh, and I want no anchovies. And I mean, no anchovies. You put anchovies on this thing, and you’re in big trouble, okay?!” Still, while the little fish are mostly maligned in the U.S., they’ve been happily devoured around the world for centuries. The ancient Greeks prized the little fish, the Romans turned them into garum, and almost every Asian country has its own unique anchovy sauce. The Health Benefits Aren’t the Only Reason to Reconsider Anchovies Consuming less fish at the top of the food chain helps re-balance the marine ecosystem. According to a study by Villy Christensen of the University Of British Columbia’s Fisheries Center, populations of predator fish at the top of the food chain, such as cod, tuna, and groupers, have suffered huge declines, shrinking by around two-thirds in the past 100 years. However, populations of “forage fish,” such as anchovy, sardines, and capelin, have more than doubled over the past century. Anchovy has a short life span and reproduces quickly and is, therefore, a more sustainable option than other fish. What’s the Most Nutritious Way to Eat Anchovies? Cooking and eating the fish whole is the easiest way to prepare anchovies. However, according to Shakuntala Thilsted, converting the fish into a fish powder with mortar and pestle is “extremely powerful because you are removing the moisture content and concentrating the nutrients by a factor of four.” Making a fish chutney is also an option. Good anchovies are soft, creamy, sweet, and savory – a perfect expression of the fifth taste: unami. It’s a small fish with big health benefits, and American consumers should reconsider adding it to their diet. Sources for this article include: NPR.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Toxic Heavy Metal Found in Food and Tobacco Products Being Linked to Higher Risk of Death from Viral Respiratory Illnesses

AHA Publisher — Wed, 30 Dec 2020 08:00:48 +0000

Sara Middleton via NaturalHealth365 – If you know any cigarette smokers in your life, there is no better time than now to encourage them to quit. Why? Because even though there have yet to be specific studies looking at the impact of SARS-CoV-2 on people who smoke, plenty of prior research on other viral diseases suggests that smokers are probably at an increased risk of COVID complications and premature death. This makes intuitive sense, of course; smoking damages your lungs and increases systemic inflammation. But, what many people might not realize is that increased heavy metal exposure is one of the significant smoking risks, too – and unfortunately, even nonsmokers may be risk of it, too. COVID Warning: Toxic Heavy Metal Found in Food and Tobacco Products Being Linked to a Higher Risk of Death from Viral Respiratory Illnesses Cadmium is a naturally occurring metal. And, yes, it’s found in high concentrations within tobacco products as well as other common goods such as, batteries and fertilizer. Because of its widespread presence in the environment, cadmium can easily seep into soil and water via pollution – and therefore leech into plants and animals we eat. Unfortunately, long-term chronic exposure to cadmium increases the risk of health problems including kidney, bone and (notably) lung disease, according to the Occupational Health and Safety Administration (OHSA). Recently, a team of researchers from the University of Michigan School of Public Health published the results of their study in Environmental Health Perspectives. They wanted to clarify if and how heavy metal exposure could contribute to severe COVID illness. The researchers had to look to earlier research to support their hypothesis, given the current lack of peer-reviewed studies on heavy metals and COVID-19. To do this, they assessed health data of 16,000 people who took part in the U.S. National Health and Nutrition Examination Survey from 1988-1994 or 1999-2006. Specifically, the researchers looked at cadmium levels in both smokers and nonsmokers from this large sample. After adjusting for factors like age, sex, race, weight, cholesterol, and blood pressure readings, the researchers determined: People with 80 percent higher levels of cadmium than all others were 15 percent more likely to die of the flu or pneumonia compared to people in the bottom 20 percent of cadmium levels Even in nonsmokers, those with the highest levels of cadmium exposure were 27 percent more likely to die of viral infections compared to people with lower levels of the metal Overall, their analysis confirms earlier research showing that exposure to cadmium – whether through food or cigarettes – increases the risk of serious illness or death from the flu and pneumonia. Their research supports the idea that this heavy metal could also be contributing to current pandemic deaths, and that by reducing heavy metal exposure for all people (whether they smokers or not) is an important public health measure. Action Step: Here Are Some of the Foods Most Likely to Absorb Heavy Metals, According to Research Other than not smoking, you might be able to reduce your risk of cadmium exposure by avoiding certain foods known to contain high levels of it. These foods include: Animal organs such as liver and kidneys Soybeans Cereals Rice Leafy veggies including spinach and lettuce Other veggies including carrots, radishes, and zucchini Of course, you don’t have to swear off veggies forever. Other plants, such as cabbage and broccoli, generally have lower levels cadmium yet very high levels of protective antioxidants – so consider working these into your weekly diet more often. The key here is to have a variety of healthy, organic plant-based foods to reduce your overall risk of exposure to heavy metals. Being well-hydrated with clean water (daily) and occasionally doing an effective detoxification program – throughout the year – is not a bad idea either. When it comes to animal-based foods, eat only the highest quality possible from grass-fed or pasture-raised sources. Naturally, there are always pros and cons to every food choice … but, making the effort to eat (and live) better is certainly worth it. Sources for this article include: Studyfinds.org, NIH.gov, NIH.gov, NIH.gov, OHSA.gov, Tandfonline.com, Sciencemag.org To read the original article click here. For more articles from NaturalHealth365 click here.

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Small Fish, Big Health Benefits: Is It Time to Rethink Anchovies?

Toxic Heavy Metal Found in Food and Tobacco Products Being Linked to Higher Risk of Death from Viral Respiratory Illnesses