May 17th, 2012 - Jill Ettinger
More evidence shows that excessive sugar consumption leads to health problems as new research published in the Journal of Physiology shows a strong connection between sugar and the brain’s ability to learn and remember.
Read More:New Research Finds Sugar Decreases Critical Brain Function, The Right Fat Boosts It
July 28th, 2011 - Jill Ettinger
The hairy line between what a food manufacturer can and cannot say about their products has landed walnut producer, Diamond Food, a number of violations that by FDA standards would classify its offerings amongst prescriptions drugs.
Read More:Are Walnuts Drugs? The FDA Thinks So
March 17th, 2011 - Jill Ettinger
Australia and New Zealand’s Food Standards agency (FSANZ) has concluded that hemp foods containing considering low levels of THC (the psychoactive substance in marijuana) are safe for widespread consumption as consumers would not feel any effects associated with ingesting marijuana.
Read More:Hemp Food Deregulation Discussions in Australia
July 8th, 2010 - Gerald "Gerry" Pugliese
In the United States, Asian carp is an invasive species, i.e. not native. And when you abruptly introduce a foreign species – either plant or animal – into a existing ecosystem it usually wreaks havoc.
And the Asian carp is doing just that.
The fish is thriving in places like Kentucky and Illinois, so fishermen looking to catch catfish end up snagging more carp than catfish, which wouldn’t be a problem if it was easy to sell.
Asian carp’s reputation as a foreign invader is a turnoff to consumers.
So Kentucky State University has a brilliant – or totally idiotic – idea. Last night, Stephen Colbert reported that researchers from the university want to rename Asian carp, changing it to “Kentucky Tuna.” They hope the name change will be the public relations bump Asian carp needs.
I’m still cracking up over “Street Veal” and “Sink Lobster” – freaking hilarious!
If you’re wondering why a potentially destructive species was brought to the U.S. in the first place, it was done with good intentions…I guess. Carp were introduced in order to clean up algae in catfish ponds. Carp are bottom feeders.
And actually it’s because carp eat the junk at the bottom of ponds that might be their saving grace, not the silly name change; consuming algae means “Kentucky Tuna” is low in mercury and a good source of omega-3 fatty acids.
Image credit: Colbert Nation
Read More:Asian Carp Gets a New Name, “Kentucky Tuna”
May 1st, 2010 - Barbara Feiner
You should eat fish at least twice a week, according to the American Heart Association. It’s a great source of omega-3 fatty acids, which help prevent heart disease.
But concerns over mercury toxicity have prompted many consumers to avoid the fish counter. Luckily, resources like the Monterey Bay Aquarium’s Seafood Watch and the Environmental Defense Fund’s Seafood Selector allow you to make safe, healthful meal decisions.
Pacific vs. Atlantic
Pacific halibut, caught along the West Coast from California to Alaska, is an eco-best choice. Alaska, in fact, is home to 75% of the halibut caught in the United States.
Fresh, wild Pacific halibut is usually available between March and November. Frozen halibut roasts, fillets and steaks are available year-round.
Atlantic halibut is another story. It’s an eco-worst choice, as it contains unsafe levels of mercury and polychlorinated biphenyls (PCBs), toxic industrial chemicals.
The Price Factor
Pacific halibut is one of my favorite fish selections because it’s firm and flaky in texture, mild-tasting and extremely versatile. You can grill, bake, roast and sauté it, as several of our blog recipes prove:
Halibut fillets, however, can be expensive. On my latest shopping trip, I blanched at the price: $20 per pound.
Feeling frugal, I opted for sustainable Alaskan cod, which has been on sale over the last month for $6 to $8 per pound at local markets. Another firm fish, it can replace halibut in any of the recipes cited above.
For Your Organic Bookshelf: Ocean Friendly Cuisine: Sustainable Seafood Recipes from the World’s Finest Chefs
Photo courtesy of Robert Hsiao
Read More:Sustainable Halibut: Yes to Pacific, No to Atlantic