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... the danish ministry of food, agricultural and fisheries has updated its recommendations of what sort of fish to choose and how much to eat per week ... according to the current guidelines, the ministry advises to eat between 200 and 300 grams of fish per week ... “we have not changed the recommendations but we have given new recommendations for those who want to eat more than 300 grams of fish,” said susanne walter johannessen, a nutritionist at the danish food and veterinary administration ... the food department emphasises that if consumers want to eat more than 300g they should eat lean fish such as plaice, cod and flounder, which are typically found on danish plates ... consumers should also eat farmed fish, such as salmon and trout ... however if they consume less than 300g the department recommends they vary their intake between lean fish and oily fish like herring and mackerel, which contain omega-3 fatty acids ... record intakes fish consumption has never been higher, according to a recent report from the food and agriculture organization (fao) ... the report, released this month, found that global fish consumption has reached its highest ever level of about 17 kg per person on average, supplying more than 3bn people with at least 15 per cent of their average animal protein intake ... if you want to eat more than 300 grams, then you should eat lean fish or fish from fish farming,” said johannessen ... recommendations by following these recommendations danish consumers benefit from the nutritional values of eating fish without absorbing too many chemical contaminants ... if a woman is pregnant her fish intake shouldn’t be more than 100 grams of predatory fish per week and no more than one portion of baltic salmon per month because of its mercury content ... children aged under 14 should eat no more than 100 grams of predatory fish a week and children under 3 up to 25 grams a week ... most eu countries have their own fish intake advice depending on fish eating habits but overall european governments guide and warn their consumers on the different risks

... high levels of histamine can cause scombrotoxic fish poisoning if eaten ... the science behind the story scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring ... it is caused when fish and fish products are not refrigerated correctly ... cooking the fish will not destroy histamine ... symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours

... high levels of histamine can cause scombrotoxic fish poisoning if eaten ... the science behind the story scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring ... it is caused when fish and fish products are not refrigerated correctly ... cooking the fish will not destroy histamine ... symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours

... the food standards agency is reminding caterers and consumers of the importance of refrigerating fish properly, following a number of incidents involving scombrotoxic fish poisoning during the summer ... scombrotoxic fish poisoning is linked to eating fish from the family that includes tuna, mackerel, and herring ... it is caused when fish and fish products are not refrigerated correctly ... cooking the fish will not destroy histamine ... four incidents of scombrotoxic fish poisoning have been reported to the health protection agency between the end of june and the end of july, which resulted in 10 people becoming ill ... symptoms can occur as quickly as 10 minutes after eating the affected fish and may be serious enough to require urgent medical attention, although they usually resolve within 24 hours ... storing fish safely the agency advises caterers and consumers to: put fish in the fridge or freezer (in covered containers) as soon as possible – ensure that fridges or chilled display equipment are set at a temperature of 5˚c or below, and freezers are set to a minimum of -18°cthaw fish in the fridge overnight, or to thaw it more quickly, use a microwave ... use the ‘defrost’ setting and stop when the fish is icy but flexiblewash hands thoroughly before and after handling fishbuy fish from a reliable source as well as following this advice for fresh fish, it also applies to fish products (e

... a study that recently appeared in the journal ophthalmology has found that people who eat fatty fish at least once a week are less likely to develop age-related macular degeneration (amd), an eye disease that gradually causes vision impairment and blindness in senior adults ... the study findings add to the growing list of health benefits gained by eating fish rich in omega-3 fatty acids ... more than 2,500 senior adults took eye exams and completed questionnaires as part of the study, and researchers evaluated the relationship between fish consumption and eye health ... however, participants who indicated they ate one or more servings of healthy fish a week were determined to be 60 percent less likely to develop advanced amd than those who ate less than this amount ... the omega-3 fatty acids present in oily fish like salmon, mackerel and albacore tuna, are generally recognized to be the therapeutic nutrients responsible for helping to prevent macular degeneration ... "fish oil contains dha, a substance concentrated in the retina of the eye, and the consumption of fish oils has been shown to reduce the risk of macular degeneration," explains marshall editions in his book 1000 cures for 200 ailments: integrated alternative and conventional treatments for the most common illnesses ... the reuters report on the fish study also reveals that high doses of the antioxidants vitamins c and e, beta carotene and zinc, are all effective treatments for macular degeneration, and that many doctors already prescribe this mixture to their patients with the disease

... he popped down to the pub for lunch and ordered fish and chips ... what he was eating wasn't haddock at all ... " he never ate a thing, but as he plied the waters of the new fishery he'd recently started working, elsewhere poachers harvested protected spiny lobster and exported them with false documents—further damaging recovering fishing grounds nate hoped to one day fish again ... "identifying unprocessed fish is usually fairly easy," says michele kuruc of fao's fisheries and aquaculture department ... plus, as the industry has globalized, it is common that fish products are processed on floating factories before they come to shore ... what inspectors see often doesn't look much like a fish in the wild ... " in some instances, accurately identifying fish may be beyond the abilities of inspectors ... innocent clerical errors can end up turning one type of fish into another ... today's more conscious consumers are aware of the multiple health benefits of eating seafood—but are also keen to be sure they're eating fish that has been caught or farmed responsibly and is safe to eat ... as of january 1, 2010, the world's biggest seafood market, the european union, has put in place regulations aimed at blocking imports of fish not harvested legally ... with 110 million tonnes of seafood consumed globally per year, international trade in fish is valued at a record high of $86 billion annually and is a major source of employment and government revenue for developing countries, where many of the fishing grounds that feed the first world are found ... additionally, concerns about the wellbeing of many fish stocks necessitates diligent oversight of what fish are being taken and where ... chemical tests on fish earbones reveal absorbed nutrients and pinpoint the region where they were caught ... "fish can be properly identified if samples are handled properly, get to the right labs, and checked using forensic techniques," said kuruc

... and, as reported earlier in naturalnews, eating fish a couple of times a week has been shown to help prevent kidney disease in diabetics( http://www

... a new study in the american journal of clinical nutrition suggests older adults in low- and middle-income countries who regularly eat fish have a lower risk of developing dementia than those who consume meat ... they found a dose-dependent inverse association between fish consumption and dementia that was consistent across all sites except india and a less-consistent, dose-dependent, direct association between meat consumption and prevalence of dementia

... what did you go through? what were some of the things that you shed? i know that you were eating fish for a while and it was very hard for you to shed that ... i was finally able to get off of fish too and get to a 100% plant-based diet ... i'll do some fish or i'll do some seafood but it's only last option

... but wouldn`t it be exciting to know that these benefits can be achieved through eating superfoods that might be in your kitchen right now? including these superfoods (foods that have a high nutrient content that have a positive effect on health) in your diet can affect your health today and for years to come ... omega 3fish, specifically coldwater fish, contains omega-3 fatty acids which lowers the risk of heart disease, helps memory, immune function, and mood ... look for wild fish versus farmed which have lower levels of mercury ... krill oil and green lipped mussel supplements are good alternatives to eating fish