Unfortunately, the oceans, rivers and lakes are becoming so
contaminated that wild fish are containing levels of toxins that
are dangerous. I recommend limiting fish to once or twice a
month or less, and even less than that for children and pregnant
women.
The picture is worse for farm-raised seafood — this should
always be avoided. These foods often include antibiotics, pesticides,
steroids, hormones and artificial pigments. Unfortunately, they are
becoming popular due to availability and cost. For example, farm-
raised salmon makes up 95 percent of the salmon on the market
today. Since these fish are raised in confined, crowded and unsanitary
conditions, the threat of disease and parasites is great. To combat dis-
ease and parasites, some fish farmers add antibiotics to salmon feed,
and treat the salmon and their pens with pesticides. Some fish are also
treated with steroids to make the fish sterile, and growth hormones to
speed them to market size and reduce production costs. In addition,
since farm-raised salmon do not naturally eat crustaceans that natu-
rally make the flesh pink or orange, salmon growers often feed color
additives to pigment the flesh.
Other Meaty Matters
In addition to beef, poultry and fish, other meats are also good
sources of protein. Pork and lamb are popular meats, and recently
meats such as buffalo and elk have appeared in some groceries. When
choosing these meats use the same guidelines as with beef and poul-
try — buy those that are organic or raised naturally at a local farm.
Wild game, including big-game animals such as deer as well as
small game such as rabbits and game birds, is also another great
source of protein. Wild-game meat is generally leaner but higher in
essential fatty acids than domestic meats. While hunting your own
meat is nearly ideal, there is a growing concern in some areas like the
northeastern United States that the use of pesticides and other envi-
ronmental chemicals has affected wild animals. But in general, wild
game is much safer than store-bought meat.
Generally avoid ground meat of any kind unless it has been fresh-
ly ground right before deep freezing or eating it. Ground meat is a
haven for bacteria and can ferment in your intestine much worse than
MAKING WISE PROTEIN CHOICES • 93