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Post by Master Kim on Sept 25, 2014 11:59:53 GMT -5
5 Fish You Should Never Eat - www.Health.Yahoo.netDo you still want to eat Tilapia?The truth about tilapia - www.Fox.News.comEating Tilapia is Worse Than Eating Bacon - www.DrAxe.comAny fish farm raised should not be consumed. 21 Fish You Can Now Eat Guilt-Free - www.TakePart.comDogfish: Spiny Grouper: Black, Gag, Red Perch: Pacific Ocean Rockfish: Aurora, Blackgill, Bocaccio, Canary, Chilipepper, Darkblotched, Greenstriped, Rougheye, Spiltnose, Vermilion, Widow, Yellowtail Skate: Winter Seefood Watch by Monterey Bay Aquarium - New and Updated Recommendationswww.montereybayaquarium.org/-/m/374D58A53FFA467783924EBA90B31B78.pdf
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Post by Master Kim on Oct 5, 2014 13:34:53 GMT -5
곱상어: spiny dogfish 우각바리: grouper - black, gag, red 홍우럭 (장문볼락): Pacific Ocean Perch rock fish: 암초에 사는 식용 물고기의 총칭: 쏨뱅이·볼락 등 (Aurora, Blackgill, Bocaccio, Canary, Chilipepper, Darkblotched, Greenstriped, Rougheye, Spiltnose, Vermilion, Widow, Yellowtail) Winter skate
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Post by Master Kim on Oct 6, 2014 19:44:19 GMT -5
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Post by Master Kim on Oct 10, 2014 12:00:25 GMT -5
Gov. Brown Signs California Bill Banning Commercial Production of Genetically Engineered Salmon - www.organicconsumers.org/articles/article_31074.cfmGov. Jerry Brown signed a North Coast lawmaker's bill banning the commercial production of genetically altered salmon. AB 504, authored by Assemblyman Wes Chesbro, D-Arcata, extends the prohibition of spawning or cultivating so-called "transgenic salmonids" in the Pacific Ocean to all waters of the state. The hatchery production and stocking of such fish also is prohibited. The legislation protects the state's native steelhead trout and salmon populations, Chesbro said. He noted that federal food and drug regulators are reviewing an application by a company, AquaBounty Technologies, that seeks to raise genetically altered salmon in the United States. "If these 'frankenfish' were to escape into our waters, they could destroy our native salmonid populations through interbreeding, competition for food and the introduction of parasites and disease," Chesbro stated in a news release. "The only way to ensure this never happens is to ban commercial hatchery production, cultivation or stocking of transgenic salmonids in California."
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Post by Master Kim on Apr 21, 2015 15:06:33 GMT -5
Food Chain Catastrophe: Emergency Shut Down Of West Coast Fisheries: “Populations Have Crashed 91 Percent” - www.shtfplan.com/headline-news/food-chain-catastrophe-emergency-shut-down-of-west-coast-fisheries-populations-have-crashed-91-percent_04162015Mac Slavo - April 16th, 2015 Earlier this week Michael Snyder warned that the bottom of our food chain is going through a catastrophic collapse with sea creatures dying in absolutely massive numbers. The cause of the problem is a mystery to scientists who claim that they can’t pinpoint how or why it’s happening. What’s worse, the collapse of sea life in the Pacific Ocean isn’t something that will affect us several decades into the future. The implications are being seen right now, as evidenced by an emergency closure of fisheries along the West coast this week. On Wednesday federal regulators announced the early closure of sardine fisheries in California, Oregon and Washington. According to the most recent data, the sardine populations has been wiped out with populations seeing a decline of 91% in just the last eight years. Sardines, like honey bees, don’t seem important to the casual observer. But just like honey bees, which are experiencing their own colony collapse, they are critical to the propagation of the global food chain. The immediate effects can be seen on the creatures next in line: But even closing of commercial fisheries may not be the solution. As Snyder points out in the aforementioned report, there are some unexplained phenomena occurring in the Pacific ocean and either scientists don’t have a clue what is happening, or someone is keeping a gag order on researchers. The issue could potentially be one of climate change – but not the kind of climate change we hear from politicians who just want to put carbon tax credits in their pocket. Rather, we could be talking about cyclical climate shifts that have occurred regularly throughout the course of earth’s history. And with those shifts come massive migrations and species die-offs. Or, as one contributor at ENEnews.com suggested, the answer to why this is happening should be obvious: Something is wrong with world’s food chain and one Harvard Professor suggested last year that recent signs, namely with the die-off of honey bee populations, are a prelude of things to come: Could it be that the collapse of honey bee colonies, mass sea life die-offs, and changing climates in once lush growing regions are all the result of the same underlying phenomena? If so, then we can soon expect not just higher food prices, but a breakdown in the food chain itself. And though none of us can truly prepare for a decades’ long (or longer) food disaster and the complexities that would come along with it (like mass migrations and resource wars), we can take steps to make ourselves as self sustainable as possible, while also preparing emergency plans to respond to the initial brunt of the force should it hit.
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Post by Master Kim on Apr 22, 2015 10:29:11 GMT -5
Fish Still Contaminated with Phased-Out Chemical - www.scientificamerican.com/article/fish-still-contaminated-with-phased-out-chemical/?WT.mc_id=SA_HLTH_20141001A persistent chemical formerly used in Scotchgard still contaminates most fish in U.S. rivers and the Great Lakes A persistent chemical formerly used in Scotchgard still contaminates most fish in U.S. rivers and the Great Lakes despite a phase-out a dozen years ago, a new federal study shows. U.S. Environmental Protection Agency researchers found perfluorooctane sulfonic acid (PFOS) in all of the 157 fish sampled from nearshore waters in the five Great Lakes and in 73 percent from 162 rivers. The study, the largest of its kind in freshwater fish, suggests that eating bass, trout, walleye and catfish could be a major source of exposure for anglers and their families. The chemical remains widespread in wildlife, people and water around the world. “This just shows that PFOS still dominates. Even though production stopped more than a decade ago, it’s still the main perfluorinated acid in the environment,” said Craig Butt, a Duke University chemist who was not involved in the study. PFOS and other perfluorinated compounds are used in oil and water resistant coatings for pots and pans, clothes, paper, carpet and flame retardant foams. The 3M Company, the major manufacturer of PFOS, voluntarily stopped its production in 2002 after scientists discovered that it was building up in water, wildlife and people. Nevertheless, “every single human being we test has levels of PFOS in them,” Butt said. The compound “doesn’t break down in light, it doesn’t oxidize. Once it’s in the environment it’s not going anywhere.” Most health studies have focused on communities with drinking water contaminated by PFOS. But people are exposed in many ways, said Sarah Knox, a professor and epidemiologist at West Virginia University. “Routes of exposure are multiple – things like linings of food containers, stain resistance sprays, fire-proofing and non-stick cookware,” she said. The EPA estimates that “contamination in food may account for more than 90 percent of human exposure to PFOS and PFOA” and that fish may be a major source of PFOS.....
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Post by Master Kim on Apr 22, 2015 10:31:11 GMT -5
A new study uncovers the rampant mislabeling of seafood sold in U.S. restaurants and grocery stores—one ‘wild’ shrimp even ended up being an aquarium pet. Between horsemeat hamburgers, oyster imposters, and grape juice concealed in pomegranate bottles, food-fraud stories seem to fill the news cycle as often as we’re filling our bellies with mislabeled goods. The latest dish best served ignorant? Wild-caught shrimp. The nonprofit group Oceana tested shrimp sold in the United States to see if the seafood was truthfully labeled. If you thought the type of shrimp you paid for was the type you ended up eating, the results released Thursday aren’t going to be to your taste. Researchers found that 30 percent of 143 shrimp products they bought in 111 grocery stores across the U.S. were mislabeled. New York’s restaurants and grocery stores were the worst offenders; 43 percent of shrimp sold as wild-caught were cheap, farm-raised substitutes..... Eating Wild-Caught Shrimp? There’s a 30 Percent Chance You’re Not. - www.takepart.com/article/2014/10/30/eating-wild-caught-shrimp-actually-theres-30-percent-chance-youre-not?cmpid=foodinc-fb
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