Thursday, May 28, 2015

Fresh food movement sweeping the nation

Fresh food movement sweeping the nation

- Many Americans are changing the way they eat.

Genetically modified organisms or GMOs and processed foods are being pushed out and more and more natural foods are moving in. 

"I think people are just thinking about eating healthier and there is so much information available to them socially," said Vice President of Harmon's Bob Harmon. 

It's the fresh food movement and companies like Chipotle, Pizza Hut and Taco Bell are listening to customers. They are all now GMO free.  "They are cooking fresh ingredients and they're taking some of their isle way of prepared food space and making it more of prepared food from scratch," said Scott Albert with Nicholas and Company

Nicholas and Company provides food for Subway, Burger King, Kneaders and local restaurants
Like grocery stores, their freezer and dry good space has condensed making way for more refrigeration. 

"People are becoming more veg-centric meaning vegetables are taking more of center plate," Albert adds. 

If you're a meat lover this movement affects you too. Animals are eating non-GMO feed, making them taste better.

"I think for decades we were kind of like marred in this kind of you know processed world and I think people are just really looking at ways to not only feed their families but nutritionally feed their families," said Harmon. 

Grocery stores not only are looking for non-preservative food, they are making it from scratch allowing clerk and customer to talk about what is going into their bodies. 

Thursday, May 21, 2015

Blueberries Increase Immunity and Reduce Blood Pressure

Blueberries Increase Immunity and Reduce Blood Pressure

Blueberries Increase Immunity and Reduce Blood Pressure
A recent study finds that blueberries are even healthier than ever imagined. Learn what just six weeks of daily blueberries can do.
If we review the landscape of health issues, two that lie at the root of a variety of health conditions are a lack of immune cells and a stiffening of the blood vessels.
When our immune system is deficient in natural killer T-cells, the body can be subjected to a variety of autoimmune disorders. Cancer and tumor growth are also related to a lack of natural killer T-cells. And without enough natural killer T-cells, a minor infection can turn into a disaster.
When our blood vessels become stiff, they are not able to pump as much blood around the body. This also leads to hypertension - high blood pressure - and the various issues that relate to that, including kidney issues and heart disease.

Blueberries to the rescue

Both of these conditions - hypertension and reduced natural killer cells - may be reversed through a number of natural strategies, but one of the more delicious strategies comes in the form of eating blueberries.
Researchers studied 25 men and women between the age of 18 and 50 for six weeks. Thirteen of the group were provided with a whole blueberry powder and 12 were given a placebo powder. The blueberry powder was equivalent to 250 grams of fresh blueberries.
Before and after the six weeks, the researchers tested the blood and blood pressure of each of the people.
After six weeks, the researchers found the blueberries significantly decreased the systolic blood pressures and the artery stiffness index of the group. This was measured using pulse wave analysis to calculate what is called the augmentation index. Augmentation index scores have been linked to cardiovascular disease in general.
In addition, nine of the patients who had high diastolic blood pressures before the test showed significantly lower diastolic blood pressure after eating the blueberry powder for six weeks.
They also found the blueberries significantly increased the number of natural killer T-cells after six weeks.

Native blueberries

Unlike many fruits that require importing, blueberries are native to Europe and North America and many other countries. Blueberries are found in many states in the U.S., including Oregon, Washington, Montana, British Columbia, Quebec and along the Eastern seaboard of the U.S. and in states around the Great Lakes such as Michigan, Wisconsin and Minnesota. Blueberries also grow in Northern Europe and Asia as well as Russia. South America, Australia and New Zealand are also good blueberry producing regions.
This means that blueberries can easily be eaten fresh when in season, and all-year round when frozen or made into jam.


Blueberries contain several key phytochemicals including phenolics and anthocyanins.  Blueberries also contain myricetins, quercetins, delphinidins and petunidins. A 2008 study found that organic blueberries contain more phenols, anthocyanins and ORAC antioxidant potency than conventional blueberries.

Additional Health Benefits of Blueberries

Blueberries have a wide range of health benefits, as validated by scientific research. The GreenMedInfo database contains evidence that blueberries may prevent and/or mitigate as many as 70 different health conditions. Additionally, the database contains a section that collates research on the category of berries in general and which shows they may have value for a staggering 177 different conditions.


McAnulty LS, Collier SR, Landram MJ, Whittaker DS, Isaacs SE, Klemka JM, Cheek SL, Arms JC, McAnulty SR. Six weeks daily ingestion of whole blueberry powder increases natural killer cell counts and reduces arterial stiffness in sedentary  males and females. Nutr Res. 2014 Jul;34(7):577-84. doi: 10.1016/j.nutres.2014.07.002.
Nürnberger J, Keflioglu-Scheiber A, Opazo Saez AM, Wenzel RR, Philipp T, Schäfers RF. Augmentation index is associated with cardiovascular risk. J Hypertens. 2002 Dec;20(12):2407-14.
Wang SY, Chen CT, Sciarappa W, Wang CY, Camp MJ. Fruit quality, antioxidant capacity, and flavonoid content of organically and conventionally grown blueberries. J Agric Food Chem. 2008 Jul 23;56(14):5788-94. doi: 10.1021/jf703775r.

Friday, May 15, 2015

Natural Cures Once Ruled the Land In the US Before Big Pharma Took Over

Amazing 1930’s Pharmacist Map of ‘Herbal Cures’ Released to Public

Natural Cures Once Ruled the Land In the US Before Big Pharma Took Over


Slate just reported on this amazing map of ‘Herbal Cures’ from 1932 of the medicinal plants in common use among pharmacists and the public back then. The map itself states under the heading ‘The Service of Pharmacy':
“It is important that the public does not lose sight of the fact that the professions of Pharmacy, Medicine, and Dentistry, each give an essential service, which must not be impaired or destroyed by commercial trends. The public and the professions whill suffer equally if these services are allowed to deteriorate. In pharmacy the public should understand something of the breadth of knowledge required of the pharmacist. Few people realize the extent to which plants and minerals enter into the practice of pharmacy, and how vital they are to the maintenance of the public health. It has been stated that upwards of 70% of all medicines employed are plant products.”
Flash forward 80 years and we have a medical system which relies almost entirely on patented chemicals and/or biologicals that are far removed from anything resembling the ‘back yard farmacy’ of yesteryear. The FDA’s very definition of a drug now precludes the use of natural substances, and drug-based medicine has become a form of human sacrifice, on a scale that may exceed previous civilizations sacrifice of their population for ostensibly religious reasons.  This map should be shared far and wide and hopefully will shed light on the massive, emergent database of natural substances (there are about 1700 indexed on our website alone) that can be used to treat a staggeringly wide range of health conditions (over 3,000 indexed on our site alone).
Note: Amazingly, you will find the much demonized Cannabis Sativa listed as a medicinal plant used on the Druggist’s map!  Consider that in modern times this plant alone has been used to incarcerate hundreds of thousands of citizens simply for possessing, using and/or trading it as a commodity!


Saturday, May 9, 2015

Beating CANCER is ACTUALLY achievable with DIET and YOUR Immune System IMPORTANT to Read this post !

American Medical system - created for Revenues early 1900's  A NO HEAL - NO CURE - Never seek causes system  Also Pushed Drugs with side effects RATHER than Enhancing Immune Systems 
 Drs. & many nurses are BADLY brainwashed. Dangerous to patients - AS ignore Miraculous Immune Systems

CRITICAL to read this !!!

There is "What we know".  There is "What we don't know".  PROBLEM -There is  "What we don't know, that we don't know"Throw in opinions, beliefs, points-of-view, attitudes, positions, desire to be right, egos, greed, self serving, sophisticated Brainwashing/Marketing & related - then you have quite a formula for frustration.

Posted on 07/01/2014

Review by Yeong Sek Yee & Khadijah Shaari
This book is an autobiography of Dr Anthony Sattilaro, MD as told to Tom Monte. Dr Sattilaro graduated from Rutgers University and the Harford Hospital and also a graduate from the Harvard Business School and School of Public Health. He was an anesthesiologist for 20 years until his appointment as the President of the Methodist Hospital in Philadelphia in December 1977.
In June 1978, at the age of 47, Dr Sattilaro was told by his physicians that he had prostatic cancer (stage 4) which had metastasized to other parts of his body, including the skull, shoulder, spine, sternum, and ribs.   Within weeks of the diagnosis, Dr Sattilaro underwent surgery and began estrogen treatment to combat the spread of the disease. As a last resort, he even removed his two testicles. It soon became apparent, however, that this would not halt the malignancy.
His doctors informed him that he had perhaps “a few” years to live (Later, he was told “less than 18 months”) and that those years would be spent in a torturous slide towards death. He was already suffering from acute back pain, for which large doses of painkillers provided only periodic relief. His highly professional colleagues have left little doubt that he had terminal cancer, and he resigned himself to a painful future, a regimen of drugs, and only a slim hope that he would live to see fifty.
Driving back to Philadelphia after the burial of his father, who had died of lung cancer, Sattilaro was deeply depressed and uncharacteristically picked up two young hitchhikers. At a loss for small talk, Sattilaro confessed that he was living on borrowed time, and to his surprise he was told that his illness is curable if he would go on a strange vegetarian diet. Though highly skeptical, he was intrigued by the young stranger’s sincerity, and with nothing to lose, he followed up the lead.
Dr Sattilaro had been a dr. for more than 20 years by then, and it was with no small trepidation that he went looking for answers outside the profession to which he had dedicated his life. This search put him on an extraordinary journey—one that has led him not only to a restoration of his health, but also to the roots of his being.
While still continuing his duties at the hospital, he rearranged his life to take his meals at a commune where only such foods as brown rice, whole grains, beans, fresh vegetables, fish and seaweed are served, and where a positive, spiritual approach to life was pervasive. In just a few weeks, the back pain that had plagued him for years subsided, and in a matter of several months the course of his cancer had been reversed and his body was actually on the mend.
On August 6 1981, Dr Sattilaro underwent another bone scan at the Methodist Hospital, the sixth test he had undergone in the past 3 years. That bone scan revealed absolutely no sign of cancer in his body. The news of his X-rays hit the macrobiotic and medical community in Philadelphia as if Dr Sattilaro had been raised from the dead. He had not resumed the estrogen therapy, even for a short period, since he quit the hormones in June 1979. However, drs. in the Methodist Hospital insisted that Dr Sattilaro’s improved health was due to his previous surgeries and the estrogen therapy and had nothing to do with the macrobiotic diet.
Dr. Sattilaro admitted that he could find no medically acceptable explanation for his cure; he knew only that it had happened. He continued to support established methods and procedures of modern technological medicine, but his experience suggested that there are complementary approaches to health, and especially to cancer, that may also be beneficial. He began and ultimately found not only a cure but a sense of wholeness and spiritual fulfillment that he shared with the reader in this account of his remarkable experience. Dr. Sattilaro celebrated his 50th birthday in 1981.
The diet Dr Sattilaro followed is called “macrobiotics” which is drawn from the best elements of a traditional Asian diet, including generous amounts of rice and vegetables. (There are a lot of books/literature written on macrobiotics and cancer—just Google for more information). As he recovered, he became perhaps the most famous advocate for the use of diet against cancer and this raised the question as to whether diet can turn the tide on cancer, and the fact that there was simply not enough information yet available to speak with assurance. There were no double-blind studies, no control patients, or anything else that would suggest that what happened to Dr. Sattilaro will happen for anyone else, although there is a large cadre of people who report similar results.
Dr Sattilaro’s story of his prostate cancer being healed by a change in diet created a big storm. This led to some serious debates. Dr Neal Barnard, MD and nutrition researcher became interested in Sattilaro’s story. So he went in search of him in 1986. Dr Sattilaro had resigned his job as head of Methodist Hospital and had moved to Florida. He was not only alive, but youthful and vigorous. He had adhered to the macrobiotic diet and adopted a specific exercise program. He went swimming every day. His cancer seemed to be gone, and he kept X-ray films in a file for when he needed to remind himself of his remission. Sattilaro had been deluged with letters from other cancer patients, but always answered that he did not know if what had happened to him could also happen for them.
Dr Sattilaro’s greatest food misadventure
Eventually, he began to deviate from the diet, adding fish and chicken, as if to test whether he was cured or simply in remission. If it was a test, he failed. In July 1989, Dr Barnard called Dr. Sattilaro and found him to be gravely ill. His cancer had recurred—”viciously,” he said. He was in good spirits, but harbored no illusions about the grim situation he was in. He knew that the end was very near. He had resumed the use of painkillers, which at times made him quite groggy.  Dr Sattilaro died shortly after. However, he survived 11 years despite being told he had only 18 painful months to live. If he had not been too adventurous with his food after his 10th year, would he have survived longer? We will never know.
Below are some quotes by Dr Sattilaro on the subject of nutrition and cancer:
a)    Dr Sattilaro’s normal diet (in his own words):
§     The food that I had lived on for the previous 47 years was rich and usually heavily seasoned.
§     I lived the perfect formula for cancer—a high fat diet, plenty of refined flour products, an insatiable sweet tooth and a generally sedentary lifestyle. 
b)    Dr Sattilario’s personal reaction to the macrobiotic diet:
§     When the hitch hikers told him that cancer is the natural result of a bad diet, Dr Sattilaro wondered how a 25 year old knows about cancer. He then dismissed the hitchhiker’s statement as foolishness of youth.
§     After 25 years of practicing medicine, he had heard all kinds of quack claims and treated them with the same kind of dignified disinterest.
§     When he went to the Macrobiotic center, he was told that he has to abstain from…all meat, dairy products, refined grains, including white bread and flour products, all sugar, all oils, nuts, fruits and carbonated drinks and foods containing synthetic chemicals and preservatives….which was Dr Sattilario’s standard fare to the letter.
§     He left the Macrobiotic centre feeling a deep sense of confusion and despair. He felt as if he had just walked out of another world.
§     Going there and being given an examination by a thirty-year-old kid who hadn’t been to medical school was surely reaching the bottom of the barrel. 
Despite his deep skepticism, Dr Sattilaro nevertheless opted to give the macrobiotic food system a try. He had nothing to lose as his life was declared terminal and he was living on borrowed time.
Following are some initial contemptuous comments:
§     Each day, Dr Sattilaro carried to work the little Japanese lunch box containing brown rice and vegetables. People at the hospital looked at him with a combination of curiosity and pity.
§     There was also a strange disappointment in their eyes, as if he had gone over to the other side already.
§     “He’s turned himself over to the quacks” many of them must have thought. He said he would have thought the same thing, had a colleague of his resorted to macrobiotics in his dying days. 
How Dr Sattilaro reacted to Macrobiotics.
§     About 2 weeks after he started macrobiotics, he developed symptoms of a cold or flu with heavy mucus discharge and a mild fever. He was told that this healing reaction is “sickness of adjustment” which is the body’s way of getting rid of excess on a periodic basis….this bewildered him further and heightened his skepticism.
§     His perception changed when on September 26 1978, he discovered that his back pain was gone. He had suffered 2 years of enormous back pain that only heavy doses of narcotics could put down.
§     Within a few weeks after he began the macrobiotic diet, his digestive problems disappeared. On top of that he had great reserves of energy and his mind seemed clearer than usual. 
Eventually, as he recovered progressively, Dr Sattilaro admitted that….”there is no doubt in my mind that the diet was instrumental in my own recovery…and in some way triggered my immune system, which enabled my body to fight off the disease….there is also no doubt in my mind that had I relied solely on just the orchiectomy and the estrogens, I would have been dead long ago”
2)    MACROBIOTIC DIET by Michio and Aveline Kushi (a general introduction to macrobiotics)
3)    THE MACROBIOTIC PATH TO TOTAL HEALTH by Michio Kushi and Alex Jack (A complete guide to naturally preventing and relieving chronic conditions and disorders).
4)    THE CANCER PREVENTION DIET by Michio Kushi and Alex Jack (The macrobiotic approach to prevention and relieving cancer)
5)    COOKING THE WHOLE FOODS WAY by Christina Pirello (Everyday guide to healthy, delicious eating featuring 500 vegan dishes).
1)    What is the Macrobiotic Diet?
2)    Typical Foods on the Macrobiotic Diet
Dr Barnard is a nutrition researcher and founder of The Cancer Project and The Physicians Committee for Responsible Medicine (PCRM) which promotes preventive medicine, especially good nutrition, and addresses controversies in modern medicine, including ethical issues in research.
Dr Barnard is an adjunct Associate Professor of Medicine at George Washington University and is the author of the best seller “THE CANCER SURVIVOR’S GUIDE”featuring foods to fight back cancer—with special emphasis on Prostate and Breast Cancers.

KEEP ON MIND that Drs. used to PROMOTE smoking  Now that they can't they PROMOTE Drugs  WITH serious- Dangerous side effects !

Thursday, May 7, 2015

Why Farmed Shrimp Is an Unsustainable and Risky Choice

Bait and Switch—What You Need to Know Before Buying Seafood

By Dr. Mercola   5-7-2015
It’s a sad fact that we’ve more or less made an entire healthy food group toxic due to manmade pollution. With just a few exceptions, most seafood is contaminated with environmental pollutants such as mercury and PCBs, and farmed seafood is typically fed antibiotics and other drugs.
In most respects, fish and shrimp farms are riddled with the same problems as land-based confined animal feeding operations (CAFOs), which include disease-promoting overcrowding, unnatural diets, and environmental pollution.
Even shrimp, which due to their small size have been considered one of the safer kinds of seafood in terms of contamination, are not recommended unless you can verify that it’s wild-caught from a clean source—and therein lies the problem.
What you see on the label isn’t always what you get, as many shrimp products are mislabeled and completely misrepresented.

Seafood Fraud Is Big Business

Last year, a report1,2 by the ocean conservation group Oceana revealed that over 30% of shrimp products sold in US grocery stores and restaurants are misrepresented. Fifteen percent were mislabeled in regard to production method (farm-raised or wild-caught) or species.
Farmed species were often labeled as “Gulf shrimp,” and different species were often mixed together in one bag, or otherwise mislabeled. One sample of frozen shrimp salad even contained a type of aquarium pet shrimp that is not intended for human consumption.
Ironically, if you’re looking for wild-caught shrimp, you may be best off purchasing products labeled simply as “shrimp,” as two-thirds of such packages contained wild-caught Gulf shrimp, while more than one-third of those labeled as “Gulf shrimp” were actually farm-raised!
Fish are also frequently misrepresented and mislabeled, and the ramifications can be more serious than simply overpaying for an inferior product. In an earlier test, published in 2013, Oceana3 discovered that 84 percent of white tuna sampled from US retail outlets were actually escolar—a fish that can cause severe digestive problems.
As noted by The Atlantic,4 seafood fraud is costing Americans an estimated $25 billion annually. But why misrepresent seafood?
For starters, less than one percent of imported seafood is inspected for mislabeling, and seafood businesses can avoid paying higher anti-dumping tariffs by misrepresenting the seafood being imported.
In one case, passing off Asian catfish as grouper saved the company more than $60 million in such tariffs.5 Grouper also sells for about four times the amount as catfish, so money is to be made on the resale end as well.

Lack of Inspection and Oversight of Imported Seafood Adds to the Problem

Today, the vast majority of shrimp (over 90% come from industrial shrimp farms off the coasts of India, Indonesia, Thailand, Vietnam, and other countries where industry regulations may be less strict than the US. For example, the US does not permit the use of antibiotics in shrimp farming, but many other nations use antibiotics in their operations.6 As noted in the featured video by Consumer Reports,7 it’s illegal to import shrimp raised on antibiotics into the US. Antibiotics can hide lack of hygiene in the shrimp ponds, and overuse promotes antibiotic resistance. Yet in one recent test, Consumer Reports detected antibiotics in 11 of 342 samples of imported raw farmed shrimp, and lack of enforcement of the laws is part of the problem.
Bacteria were also detected on 60% of the shrimp tested, including bacteria that can cause staph infection and food poisoning, which is suggestive of poor hygiene among food processors.

Why Farmed Shrimp Is an Unsustainable and Risky Choice

Aquaculture promotes itself as a sustainable solution to overfishing. But in reality, seafood farms cause as many problems as they solve, and may even be making matters worse.
Carnivorous sea animals such as prawns need fish in their diet, and dwindling fish stocks in the wild has led to illegal fishing; some of it within national park waters off the coast of Thailand—an area that now supplies much of the fish meal to feed factory farmed animals, including farmed shrimp and prawns.
Trawling for “trash fish” along the coast of Southeast Asia to meet the demand for shrimp feed is having devastating effects on the ecosystem.
All sorts of tropical fish, and even rare shark species, sea sponges, starfish, and octopi end up as fish feed in this process, and catching small, immature fish reduces overall fish stocks, as bigger fish are left without a suitable food source. The end result is rapidly decreasing fish stocks for human consumption. In short, the entire balance in nature is being destroyed.
Shrimp farms are also having dramatically negative ramifications for already impoverished people. In Bangladesh, for example, many native farmers have lost their land to industrial shrimp farms, and once fertile crop land now lies buried under manmade prawn ponds, owned by non-locals.
Illegal toxic pesticides are also routinely used to farm shrimp in some of these areas, including endosulfan, a broad spectrum insecticide that is banned not only in Bangladesh, but also in more than 80 other countries due to its environmental and human toxicity.

If You Choose Wisely, the Benefits of Seafood Can Still Outweigh the Risks

While seafood can be contaminated with a number of different toxins, one of the major ones to beware of is mercury. Fish is a great source of important fats—both saturated and omega-3s—but the benefits of eating fish can easily be negated by selecting varieties that tend to be highly contaminated with mercury.
So, while the recommendation to eat more fish would be solid advice in a toxin free world, today you need to take mercury content into account, as mercury levels can vary more than100-fold from one species to another.
For example, research8 published in 2010, which quantified the contributions to total mercury in the US seafood supply by 51 different varieties of fish and shellfish, found that tuna was responsible for more than one-third of Americans’ total exposure to methylmercury.9
For a handy list that you can print out for reference, please see the Mercury Policy Project’s guide10 to mercury levels in different varieties of fish and shellfish.  
A recent article in Investigate West11 also addressed this issue, and includes a number of graphs showing not only mercury content in different fish, but also other contaminants such as PCBs. Tuna, snapper, and halibut top the list of fish containing the most mercury and PCBs (the results were from fish sampled in Washington State markets and the Puget Sound).
Among the safest in terms of contamination, and the highest in healthy omega-3 fat, are wild-caught Alaskan and sockeye salmon. Neither is allowed to be farmed, and are therefore always wild-caught. The risk of sockeye accumulating high amounts of mercury and other toxins is reduced because of its short life cycle, which is only about three years.
Additionally, bioaccumulation of toxins is also reduced by the fact that it doesn't feed on other, already contaminated, fish. The two designations you want to look for on the label are: “Alaskan salmon” (or wild Alaskan salmon) and “Sockeye salmon.” Canned salmon labeled "Alaskan salmon" is a less expensive alternative to salmon fillets. 
A general guideline is that the closer to the bottom of the food chain the fish is, the less contamination it will have accumulated, so other safer choices include sardines, anchovies, and herring. Shrimp is also low in mercury, but as noted above, there are many other issues with shrimp, especially imported and farm-raised shrimp that makes it less than desirable from a health and environmental perspective.
Canned tuna, mackerel, swordfish, grouper, marlin, and orange roughly have some of the highest levels of mercury levels and are best avoided—especially if you’re pregnant or planning a pregnancy. For even more information about mercury in fish, I recommend reviewing the Mercury Policy Project’s website, Mercury and Fish: The Facts.

How to Avoid Getting Scammed When Purchasing Seafood

Under the US federal Country of Origin Labeling Law, also known as COOL, fresh seafood must disclose where the food was farmed or caught. However, this rule does not apply to processed foods, including seafood that is boiled, breaded, or added to packaged meals. Nearly half of all shrimp sold in the US are processed and therefore do not bear country of origin labels.
Restaurants are also exempt from this labeling requirement. This makes it virtually impossible to tell where it came from unless you’re buying unprocessed seafood—but even then it might be mislabeled... So how can you make sure you’re actually getting what you’re paying for?
If you’re buying wild shrimp, opt for shrimp that has been responsibly harvested. Consumer Reports recommends looking for products certified by the Marine Stewardship Council (MSC).12 This certification assures that every component of the manufacturing process – from how the raw materials are harvested to how the product is manufactured – has been scrutinized by MSC and has been independently audited to ensure it meets sustainable standards.
All of my krill products, for example, are MSC certified, allowing you to track where the krill oil came from in the Antarctic Ocean, as each batch of krill is carefully monitored all the way through, from catch to sale. Seafood Watch, which is part of the Monterey Bay Aquarium, can also guide13 you in the direction of more sustainable seafood choices. They even offer a Sustainable Seafood app14 for your smartphone. Other labels that signify more sustainable products include:
  • Whole Foods Market Responsibly Farmed 3rd Party certification.
  • Fishwise: The Fishwise label identifies how the fish was caught, where it came from, and whether the fish is sustainable (or environmentally threatened).
  • Seafood Safe: The Seafood Safe label involves independent testing of fish for contaminants, including mercury and PCBs, and recommendations for consumption based upon the findings.
If you’re buying farmed shrimp (which I do not recommend), look for certifications by: NaturLand, Aquaculture Stewardship Council (ASC), or Whole Foods Market’s Responsibly Farmed label. These three groups certify that the shrimp has been raised according to aquaculture guidelines that protect the environment and prohibits the use of antibiotics. As for making sure you’re actually getting what the label tells you, The Atlantic15 suggests buying your seafood from a member of the Better Seafood Bureau.16
This trade organization reports fraud found along the seafood supply chain. You’re also less likely to get scammed if you seek out seafood that has not been imported, as domestic fisheries tend to follow the rules for seafood labeling. Many inland areas have seafood markets dedicated to fresh, high-quality seafood that is brought in daily.
Here you can talk to the owner directly, who should be able to give you details about where the seafood came from. Last but not least, when possible, purchase the whole fish as it’s far more difficult to misrepresent the fish species when it’s not cut up and filleted.