March 23, 2013 | 68,745 views |

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By Dr. Mercola

Fish has always been the best source for the animal-based omega-3 fats EPA and DHA, but as levels of pollution have increased, this treasure of a food has become less and less viable as a primary source of healthful fats.

For example, the rate of mercury contamination in tuna and other Pacific fish increased 30 percent between 1990 and 2009. About 40 percent of all U.S. exposure to mercury comes from eating contaminated tuna from the Pacific, and roughly 75 percent of all human exposure to mercury in general comes from eating fish.

Still, tuna remains a favorite staple among many Americans. This may soon change, however, once people get wind of the latest food fraud…

As evidence of seafood fraud and widespread contamination grows, along with mounting evidence of the critical importance of omega-3 fats found in fish, finding and using a viable alternative becomes an increasingly pressing issue.

My favorite animal-based omega-3 source is krill oil, which also provides other important immune boosting benefits courtesy of the astaxanthin it contains. Recent research shows fish oil may help protect against skin cancer, and astaxanthin alone is already known to act as an “internal sunscreen.”

Sushi Lovers Beware: Majority of ‘White Tuna’ is Actually Dangerous Fish Substitute

According to the nonprofit ocean protection group Oceana, nearly 60 percent of the fish labeled “tuna” in the US is not actually tuna… The startling revelation of absolutely massive seafood fraud came to light in February, when Oceana published its 69-page report,1 which focuses on fraudulent seafood substitution.

Between 2010 and 2012, Oceana conducted one of the largest seafood fraud investigations in the world to date. More than 1,200 seafood samples were collected from 674 retail outlets in 21 states, which were then genetically tested to determine if they were honestly labeled. As it turns out, the vast majority of the fish were not at all what they were claimed to be…

Overall, a full one-third (33 percent) of the fish samples were mislabeled; substituted for cheaper, less desirable and/or more readily available fish varieties. The results showed that:

  • Mislabeling was found in 27 of the 46 fish types tested (59 percent)
  • 87 percent of fish sold as snapper was actually some other type of fish
  • 59 percent of tuna was some other type of fish
  • 84 percent of “white tuna” sold in sushi venues was actually escolar, a fish associated with acute and serious digestive effects if you eat just a couple of ounces
  • Grouper, halibut, and red snapper were sometimes substituted with king mackerel and tile fish, two types of fish the FDA advises pregnant women and other sensitive groups to avoid due to high mercury content

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