130 Joel Fuhrman, M.D.believe that fetuses are much more sensitive to mercury exposure
than are adults, although adults do suffer from varying degrees of
brain damage from fish consumption.^22 Even the FDA, which nor-
mally ignores reports on the dangers of our dangerous food practices,
acknowledges that large fish such as shark, swordfish, and yellowfin
and bluefin tuna, are potentially dangerous. Researchers are also
concerned about other toxins concentrated in fish that can cause
brain damage way before the cancers caused by chemical-carrying
fish appear.Fish may also lower the effectiveness of our immune system.
Those on high fish diets have lower blood markers of immune sys-
tem function, representing a lowered defense against infection and
cancer.^23 Another problem with fish is that because these fish oils in-
hibit blood clotting, they increase the likelihood that the delicate ves-
sels in the brain can bleed, causing a hemorrhagic stroke. At the
same time fish reduces the risk of heart attacks, it may be increasing
the risk of a bleeding problem. Regular fish consumption or fish oils
should be avoided if a person has a family history or is at risk of hem-
orrhagic stroke or other bleeding disorders.The bottom line: Choose fish over other animal products, but be
aware that the place where it was caught, and the type of fish, mat-
ters. Don't accept recreational fish from questionable waters. Farmed
fish is safer. Never eat high-mercury-content fish. Don't eat fish
more than twice a week, and if you have a family history of hemor-
rhagic stroke, limit it further to only once a month.Extracted Oils, One Slick Customer
Americans consume large quantities of oil, a refined food, processed
at high temperatures. When oils are subject to heat, the chemical
structure of the essential fatty acids are changed to toxic derivatives
known as lipid peroxides and other toxic and potentially cancer-
causing by-products.^24 Clearly, it is best to avoid fried foods and
heated oils, not only because they will destroy your chances to
achieve a normal weight but because they are also potentially cancer-
causing.Get your fats as nature packaged them. It is best to consume the
little fats we need in their original unprocessed, unheated, and natu-
ral packages: whole food. Ground flaxseed is healthier than flaxseed
oil, as it contains valuable fiber, lignans, and other phytonutrients,