OUR WORLD - Hippocrates Health Institute

Transcription

HEALING
OUR WORLD
Fishy Myths
The Health, Environmental and Ethical
Ramifications of Consuming Aquatic Animals
ALSO: Jonathan
Safran Foer, Will Tuttle, Real Kids Real Food,
Caffeine & Mental Illness, Memories of Ann Wigmore, MOMS 4 POP AND MORE!
HIPPOCRATES HEALTH INSTITUTE
VOLUME 32 »« ISSUE 3
Charitable Remainder Trusts
Hippocrates Health Institute West
Introduces the California Program
announcing the 2012 program
in Regeneration Medicine for Optimal Longevity
Drs. Brian and Anna Maria Clement’s Hippocrates Life Transformation Program
Pioneering program teaching a living foods lifestyle
also featuring Janet Hranicky, PhD (The Younger You™ Program in Anti-Aging & Integrative Regeneration Medicine),
Robert J. Rowen, MD (The Father of Medical Freedom) and Terry Sue Rowen, MD,
Viktoras Kulvinskas (Hippocrates Co-Founder) and Daniela Prauss (Yoga Instructor, Acupuncturist & Oriental Medicine Doctor)
Take control of your personal
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Program highlights include:
• Living food in its purest form —
fresh, organic and enzyme-rich
• Life-giving juice from fresh, organic
vegetables and choice sprouts
• Private consultations with
Hippocrates Health Professionals
• Blood work and live blood cell analysis
• Kitchen techniques and instruction on
preparing delicious living food
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• Far infrared sauna
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life-restoring aspects of a vibrant lifestyle
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Mayacamas Ranch
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Dates: October 21 – 27 / October 28 – November 3, 2012
Mayacamas Ranch is set on a quiet hilltop ridgeline above the town of Calistoga in Napa, California.
The resort offers beautiful 360-degree views, creating the perfect backdrop for rejuvenation.
With the proper use of estate planning techniques,
such as CRT, assets that might otherwise have gone
to taxes can be rerouted to benefit family members
and charities. We can show you how you can make a
major gift to Hippocrates Health Institute while retaining or
increasing income from the assets you contribute.
To learn how you can keep more of your assets and reduce
your tax liability, call Tom Straub today at 1.888.237.7211,
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Call (561) 471-8876 ext. 2177 for more information.
At a Glance [contents]
Fishy Myths
Note from the editor: This magazine
has so much content to shed light on
the misinformation about aquatic animal
consumption that it has been divided into
three sections: Health, Environment
and Ethics. — WB
This issue
24
Fish Are Friends, Not Food
26
7 Toxic Seafood Chemicals That You Don’t
27
28
17
18
19
20
21
Killer Fish
Dr. Brian Clement confronts the myths surrounding fish
and explains the dangers of consuming aquatic creatures.
30
Essential Fatty Acid Recipes
Hippocrates Health Institute Executive Chef Ken Blue offers
recipes that will oxygenate the body for increased vitality.
Know About
Barbara Fenig considers seven environmental seafood toxins.
Fish Farms
Will Burson reports on fish farming’s environmental impact.
Fished Out !
If fishing continues unchecked, all fished species will
collapse by 2050. Sylvester Hooke explains why, and
tells us what we can do about it.
The Dangers of GM Fish
Jenny Berkeley, RN, discusses what genetically modified
fish could do to wild fish species and ecosystems.
The 1-2-3s Of Omega-3s
Tom Fisher, RN, explains why plant-based omega-3s are
superior to those found in fish.
Is Fish Oil Toxic?
Rudhi Lenardi gives readers the undiluted truth about what
happens when oil and heat and air mix.
Don’t I Still Need Fish for Protein?
Dr. David John Carmos offers the truth about aquatic
animal protein.
13
14
15
22
35
Friends and Enemies
38
Wild Dolphins: A Meeting of Minds
40
42
45
2
Dr. Will Tuttle explains the crippling environmental cost
of consuming aquatic animals.
11
New York Times bestselling author Jonathan Safran Foer
explores the ethical considerations surrounding the daily
slaughter of tens of millions of aquatic animals.
Ute Margreff shares her tales of friendship between
dolphins and humans — love of a different kind.
32
You Can Be Part of a Landmark Cancer Study
Hippocrates Health Institute and the George W. Yu
Foundation are teaming up to prove the relationship
between dietary choices and cancer reversal, and they
need your help.
Re g u la rs
5
7
8
10
Real Kids Real Food:
From seed to plant to eager minds
Changing children’s diets from processed food to real food
can be a challenge. Betsy Bragg and Miryam Wiley offer
practical suggestions.
The MOMS4POP Pledge: An Election Time Issue
Pledge to educate yourself about organic, whole foods
and supplements.
31
Mental Illness or Caffeine Allergy?
Dr. Sharon Heller discusses the dark side of caffeine
and the misdiagnosis of caffeine allergy as mental illness.
Memories of Ann Wigmore • Ann Wigmore
Historic Memorial Commemoration 2012
The legendary leader of the wheatgrass movement
is remembered for her mission to spread good health
throughout the world with an event in her home country of
Lithuania.
A Father’s Love
12
33
Letter from the Directors
Letter from the Publisher
Contributors
What’s the News?
• Dr. Brian Clement’s Speaking Schedule
• Ask the Sprouts Comic Strip Coming Soon
• Walnuts Could Improve Sperm Quality in Young Men
• Australian Cigarette Logo Ban Law Upheld By Court
Recovery Stories
Lisa Quinn: Ovarian Cancer
Hippocrates alumnus Lisa Quinn recounts her journey
to health.
Reviews
Have You Seen Our Villas?
Hippocrates Health Institute’s brand new lakeview villas
are available for your stay at the institute.
Tri-Vibes
Brian David Andersen explains how you can wear
your vitamins, minerals and nutrients to support your
supplementation and dietary regimes.
Laura Fenoglio reflects on her father’s commitment
to a healthier lifestyle for the good of his young family.
Fish: The Other Fright Meat
Mark Mathew Braunstein reports on the sinister practices
of commercial fisheries, and the sinister practices of the
humans who consume their catches.
Fish Intelligence
Fish live in social structures similar to humans and other
mammals. They can use tools, talk to each other and more.
Whether we’re talking about fish species, pigs, or some other eaten animal,
is such suffering the most important thing in the world? Obviously not.
But that’s not the question. Is it more important than sushi, bacon, or
chicken nuggets? That’s the question.
— Jonathan Safran Foer, page 35
Fish Pain
Do fish feel pain? Studies overwhelmingly say, “YES!”
H i ppoc r ates H e a lt h I n st i t u t e »« w w w.H i p p o c rat es Inst i t u t e. o rg
H e a l i ng O u r Wor l d »« Fishy Myths
3
From the
Directors
www.HippocratesInstitute.org
DIRECTORS
Anna Maria Clement, PhD, LN, NMD
Brian Clement, PhD, LN, NMD
Publisher / Editor-in-chief / Art Director
Will Burson
[email protected]
(561) 471-0136, ext. 2167
Distribution
Rick Warner
[email protected]
(561) 471-0136, ext. 2105
Interested in advertising with us?
The latest book from
Hippocrates director Dr. Brian Clement
Available September 2012
in the Hippocrates Store
Call Toll-free (877) 582-5850
If your company offers products or services
contributing to the well-being of people,
animals or the environment and would like
our readers to know its offerings, consider
advertising with us. Total circulation: 100,000.
Estimated readership: 300,000 per issue.
Contact: Will Burson at (561) 471-0136,
ext. 2167 or [email protected].
Disclaimer:
Hippocrates Health Institute (HHI) values the
views expressed by its contributors in Healing
Our World magazine. While HHI appreciates
the work of each contributor, some of the
food items discussed in Healing Our World
magazine are not included in the Hippocrates
Life Transformation Program’s dietary protocol.
The materials, information and opinions
expressed in this magazine are not necessarily
those of Hippocrates Health Institute’s
directors, employees, agents, distributors
and / or its affiliated or related entities, content providers or publisher. This magazine and
any information contained herein are for
educational purposes only.
Hippocrates Health Institute is not a health
care provider. It is a non-profit, tax-exempt
organization whose purpose is providing
guests and students with progressive
information. Hippocrates Health Institute and
Hippocrates Health Institute of Florida, Inc.,
do not provide medicine or medical diagnosis,
care or treatment. Any and all information
contained in this magazine is to be construed
as opinions. The information herein is not
meant to supplant or take the place of your
medical treatment, diagnosis or care.
No part of this publication can be reprinted
in any form without written permission from
the publisher. Unauthorized reproduction in
any manner is prohibited. For reprint inquiries,
contact Will Burson at (561) 471-0136, ext.
2167 or [email protected].
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Over our combined 80 years of work, we have been consistently
stunned by how pervasively the idea of fish as health food reigns.
Hundreds of times each year, here at Hippocrates Health Institute
and around the globe, we are asked why we should not be eating
fish and their aquatic friends. There is a myriad of reasons not
to consume this non-human food, so we took the time to deeply
research the latest findings and write our current book, Killer Fish.
Countless people who have been consuming seafood have arrived at Hippocrates
with major health disorders. Everything from cancer to memory loss, neuron problems, sterility, impotence, heart disease, etc. can be directly traced to the consumption of sea animals and the endless list of chemicals, heavy metals and radioactive
materials they harbor. When removing this from people’s diets, we see immediate
improvement in their health. There have even been cases of paralysis that have
been reversed by the absence of aquatic food consumption.
There is so much propaganda and misinformation surrounding seafood consumption, that most people fail to see that they have been mentally hijacked into
thinking that this non-food is good for them. Fish oil is the most concerning aspect
of this hype since — beyond the “usual suspects” that are contained in fish — you
have the added attraction of fish oil’s inherent rancidity (lipid peroxide), a known
cancer-causing property. Parasites and amoebas are other foes found in fish. These
microscopic and larger life forms are so commonly consumed while eating this foolish fare that the rate of infection has skyrocketed with the burgeoning consumption
of sushi. Time and time again we have explained the hazards of eating this category
of “food,” yet the average person does not comprehend how dangerous it is.
We hope that this edition of Healing Our World and our latest offering,
Killer Fish, will once and for all abolish the trumped-up idea that people need
this damaging cuisine for essential nutrients. Your body can not only maintain,
but flourish, on a proper plant-based diet. Everything — including omega oils — can be gained by consuming algae, seeds and their related sprouts and plant foods.
Do not relegate yourself to the masses of misled people who are unwittingly
eating their way into hospitals and nursing homes. It is time we start to be kind to
ourselves and our fellow creatures that inhabit the lands and waters that we all
share. There is no debate that the most health-promoting and environmentallyconscious way to live is through the consumption of a well-balanced vegan diet.
Anyone who would deny this needs deep self-evaluation so they can ask themselves the hard question of why they feel the need to destroy and control life for
their own misguided pleasure.
We petition you to become part of the human race and abandon the so-called
norms that have created the catastrophic lifestyle that has all the earmarks to end
life as we know it. Make decisions based on compassionate consciousness and you
will always know what choice to make.
Blessings,
Drs. Anna Maria and Brian Clement
5
You’re Invited to Hippocrates
From the Publisher
Health Institute’s
A growing number of people are realizing the dietary choices we make affect the condition of our planet. Grasslands in the Western United States are fast becoming deserts due to excessive cattle grazing
and rainforests in Central and South America are being destroyed to accommodate North Americans’
appetite for cow flesh. The United Nations reports that livestock production “is the largest sectoral
source of water pollutants, principally animal wastes, antibiotics, hormones, chemicals from tanneries,
fertilizers and pesticides used for feed crops, and sediments from eroded pastures.”
Due largely to the work of advocacy groups and environmentally and health conscious role models,
the word about “livestock’s long shadow” has begun to permeate the mainstream. Countless celebrities and athletes have extolled the benefits of vegan and vegetarian diets. Even President Bill Clinton,
famous for his trips to McDonald’s during his presidency, has adopted a plant-based diet.
SATURDAY, OCTOBER 6
10am–4pm
OPEN TO ALL
GAMES • PARADE • MUSIC • WELLNESS LECTURES
RAFFLE FOR ONE WEEK STAY AT HIPPOCRATES • DOOR PRIZES
EXTRA DOOR PRIZE TICKET FOR “FRENCH QUARTER” ATTIRE
To RSVP, or for more information, call (561) 471-8876.
Hippocrates Health Institute • 1465 Skees Road • West Palm Beach, Florida 33411 • (561) 471-8876
But most people, Bill Clinton included, stop a bit short of
becoming vegan. Pescetarianism may be a great improvement from the standard Western diet that includes copious
amounts of beef, pork, chicken and dairy products, but
the consumption of aquatic animals has its own set of
problems. It turns out that the promise of fish-eating
being more healthy, more environmentally sustainable
and more ethical than the consumption of terrestrial
animals is nothing more than a fishy myth.
We hear everywhere that fish must be consumed for its
fatty acid content, but the fact is we can obtain essential
fatty acids from the same place the fish do: plant foods.
Plants not only offer a more balanced fatty acid profile, but
they do so without the saturated fat and toxic pollutants
that are inherent in fish and other seafood. Just like land
animals, fish are a filter for nutrients and toxins. As a general
rule, the higher a food is on the food chain, the less bioavailable its nutrients and the more saturated its toxins. (Large
animals and fish are at the top.) Eating lower on the food
chain means more nutrient absorption and less environmental toxins, with the added benefit of exponentially greater
sustainability.
The environmental cost of consuming fish is profound.
We are looking at the collapse of all fished species in less than
40 years if we don’t make some serious changes. Reducing
demand is an obvious solution, but in the absence of everyone
coming to their senses and becoming vegan overnight, the
fishing industry will have to be more heavily regulated.
If left unchecked, experts say recovery of ocean ecosystems
could be out of our reach very soon. Beyond the dwindling
number of fish species there’s the issues of habitat destruction, pollution and collapsing plankton levels. At least
one-third (some scientists say over half) of the atmospheric
oxygen on earth comes from plankton. Alarmingly, plankton
levels are down 40% from 1950.
Considering the ethics of eating fish may be strange
territory for some, given the persistent argument that fish
are lower life forms incapable of feeling pain. A growing
mountain of research suggests otherwise, as exhibited in
this magazine. Author Jonathan Safran Foer puts it succinctly
when he says, “You never have to wonder if the fish on your
plate had to suffer. It did.”
The articles in this edition of Healing Our World will make
it abundantly clear that fish and seafood consumption are
a trifecta of inefficient carelessness: this fare has many
unhealthy properties and the nutrients it does contain are
abundant in plant foods; fishing and fish farming are rapidly
destroying the environment; the exploitation of sentient
creatures for our own pleasure is cruel and barbaric.
That’s really all it comes down to with any sort of animal
food: just how much are we willing to sacrifice for a sweet
taste in our mouths? And isn’t the prospect of a conscious,
sustainable, flourishing world even sweeter?
Will Burson
7
Contributors
Would you like to be a contributor to Healing Our World? Tell us your story.
Email Will Burson with the subject line “HOW Contribution” at [email protected].
Because Brian David Andersen majored in
Dr. David John Carmos began studying
Tom Fisher, RN, BA, is a Registered Nurse,
Sheila Skrobeck is a Yoga Alliance
Missouri and worked 10 years as a freelanc-
He writes, researches and spends his time
cancer survivor. He is passionate about
15 years experience. She is a full time
photo-journalism at the University of
er in numerous forms of mass communications, he approached the hard sciences as a
self taught investigator rather than a
student. The freedom allowed him to
explore all avenues and possibilities in
physics, chemistry and all health modalities.
Jenny Berkeley, RN, is a nurse and health
educator with over 20 years experience in
the medical profession. She is the author of
two books and the publisher of EternityWatch Magazine, a Canadian magazine
dedicated to promoting a holistic health
lifestyle and a plant-based diet. Check her
out at www.eating4eternity.org.
Chef Ken Blue, once proprietor of his own
award-winning vegetarian restaurant, made
Hippocrates his home after completing the
Hippocrates Health Educator Program. Ken
is now Executive Chef at HHI and has since
enriched and expanded the repertoire of
delicious, nourishing cuisine served to HHI
guests and visitors.
Will Burson is Art Director of Hippocrates
Health Institute (HHI). While he’s not
yoga in 1952 and became vegetarian in 1955.
studying ancient healing concepts, nutri-
tion, mythology, weights, cycling, yoga and
the healing secrets of the ancient Essenes.
He is an Essene Bishop. David co-authored
You’re Never Too Old To Become Young.
Beth Clay is a powerful figure in
Washington, representing the citizens’
interest in areas such as alternative
medicine (including alternative cancer
research and treatment), pediatrics, medical
injury, FDA regulation, conflicts of interest,
health care disparities, disease prevention,
career in natural health advocacy by founding the first living food organization
in Scandinavia and was a member of
the Natural Health Care Coalition, a
government supported effort in unifying
the field of complementary health care in
her native Sweden. Anna Maria is a leading
expert diagnostician and is co-director and
Chief Health Administrator of Hippocrates
Health Institute.
raw vegan since 1970, lives in a nature
preserve in Connecticut. He wrote Radical
Vegetarianism, among the first books of
our generation to espouse veganism.
His articles about wildlife have appeared
renowned Hippocrates Health Institute
residential health center. He and his team
at HHI have developed a state-of-the-art
program for health maintenance and
recovery. His Florida institute has pioneered
a life-changing program and established
training in active aging and disease
200hr certified yoga teacher with
Program Consultant and vinyasa flow yoga
teacher at Hippocrates Health Institute.
back) and health consultations.
The work of Jonathan Safran Foer
Dr. Will Tuttle, a former Zen monk and
The New York Times, and The New Yorker.
The World Peace Diet, is a recipient of the
has appeared in The Paris Review,
He is the author of two novels: Everything
Is Illuminated and Extremely Loud and
Incredibly Close. Eating Animals is his
first work of nonfiction.
Dr. Anna Maria Clement kicked off her
(HHI), the world’s foremost complementary
Mark Mathew Braunstein, a high
providing guests with Ondamed (biofeed-
solutions for anxiety, panic and sensory
duties at HHI, Will enjoys cycling and
plant-based diets are his passion.
lifestyle and enjoys his work, which includes
Sharon Heller, PhD, is a developmental
Dr. Brian Clement is co-director of the
reading. Bicycle advocacy and promoting
empowering people with the living foods
integrative medicine and more.
busy putting together Healing Our World
magazine or attending to his other
Hippocrates Health Educator, and stage IV
author of the #1 Amazon best-seller
Peace Abbey’s Courage of Conscience
Award, the co-founder of Circle of
Compassion ministry, and an acclaimed
pianist and composer. Read more at
www.WorldPeaceDiet.org.
psychologist who specializes in holistic
Miryam Wiley, Brazilian bilingual
processing disorder. She is the author of
relations liaison and photographer for
Anxiety: Hidden Causes (Symmetry, 2011)
and Too Loud, Too Bright, Too Fast, Too Tight,
What to do if you are sensory defensive in
an overstimulating world (HarperCollins,
2002). For more information go to
www.SharonHeller.net.
journalist, newspaper reporter, and public
Optimum Health Solution, started her
career in Brazil on children’s daily television.
She is certified in plant-based nutrition
from eCornell and graduated from
Hippocrates Health Institute’s
Life Transformation Program.
Mikaële Holzer, a Hippocrates Health
George Yu, MD, has been practicing
a life transformation coach. Rudhi Lenardi
institutional and private sectors. Dr. Yu
Educator, facilitates detox cleanses and is
is a business consultant, mediator and
advocate. He works to create a lasting
impact on businesses, communities
and society through collaborative
approaches and healthy sustainable
values. The POP Campaign invites you
to participate and engage your power.
Visit www.POPcampaign.org to learn more.
medicine and surgery for 35 years in the
is senior physician at Aegis Medical and
Research Associates, in Annapolis, Maryland, and Clinical Professor of Urological
Surgery at George Washington University
in Washington, DC. Presently he practices
medicine focusing on sex hormone
endocrinology, nutrition and digestion,
and preventive medicine. TotallyYu.com
prevention that has proven to raise
health and happiness levels.
in Natural Health, Animals’ Agenda,
The Trumpeter and elsewhere. Read
his three previous articles in HOW at:
www.MarkBraunstein.org.
8
9
You Can Be Part of a
Landmark Cancer Study
Dr. Brian Clement’s
Speaking Schedule*
September
10 – 12
13
15
16
19 – 23
Massachusetts
Fairfield, CT
Towson, MD
Reston, VA
Ann Wigmore Historic Memorial Commemoration
Lithuania
25 Finland
27 Ireland
28 – 30 Denmark
October
6 M
ardi Raw (HHI Public Event)
12 – 14 Florida
Oct 21 – Nov 3 Mayacamas, CA, HHI Retreat
This study is an opportunity to highlight and understand the impact of the science involved in the raw
food diet at Hippocrates Health Institute (HHI).
It provides an opportunity to prove to the world that
the life change philosophy that Hippocrates has been
teaching for over a half century is extraordinary.
November
11 Southfield, MI
16 – 17 Chicago
December
1 – 5 Southern CA
7 Kissimmee, FL
* Sub jec t t o c h an ge .
P l e ase che ck w w w.Hippocrate sI nstitute .org
for current sc h edu le .
COMING SOON: This quarterly
comic strip by Healing Our World
publisher Will Burson will answer
questions from readers.
What’s the News?
Walnuts Could Improve
Sperm Quality in Young Men
Researchers have found that eating 2.5 ounces of walnuts
a day, around two handfuls, for 12 weeks improved sperm
quality in healthy young men.
The study is published in the journal Biology of
Reproduction.
The study included 117 men between 21 and 35 years old
who ate a typical Western diet. The group was divided into
two with one group adding 2.5 ounces of walnuts a day to
their usual diet. The other group continued their regular diet
with no nuts.
Researchers said they found a significant improvement
in sperm parameters in the group that consumed
the walnuts.
“Walnuts provide a particularly rich source of a-linolenic
acid, a natural plant source of omega-3, which we suspect
may have been responsible for the improvements we observed,” said Catherine Carpenter, co-author of the study.
Researches analyzed the men’s semen at 12 week intervals.
After 12 weeks, the team found no significant changes in
body-mass index, body weight, or activity level in
either group.
Researchers found that consuming walnuts had significantly increased levels of omega-6 and omega-3 (ALA) fatty
acids and experienced improvement in sperm vitality, motility, and morphology. Those eating walnuts also had fewer
chromosomal abnormalities in their sperm following the
walnut dietary intervention. The control group, on the other
hand, experienced no changes. 10
Dr. George W. Yu
Dr. Brian Clement
For many years, Dr. George W. Yu and Hippocrates Health Institute director Dr. Brian Clement have collaborated
on research projects relating to nutrition and disease remission. Recently, Dr. Yu and a Hippocrates Health Institute
alumnus, Marlène Boudreault, ND, proposed that we work with the University of California to research the effects of
the Hippocrates low-calorie diet on two notable cancers — melanoma and breast cancer.
As a result, we are beginning our search for study participants who would like to not only bring about their own recovery, but also help thousands of people who could learn from their experiences. The contributions of these volunteers
will be permanently etched in the archives of modern science. In our quest to concretely establish scientific validation
for future generations, we wholeheartedly encourage any legitimate research projects that will help to curb disease and
human suffering. We will report to Healing Our World magazine readers and Hippocrates guests any and all findings
that will increase our knowledge and practice.
The George W. Yu Foundation is generously funding the Dr. S. Spindler group at the University of California, Riverside, who will conduct a joint study of patients with melanoma and breast cancers. We will provide “bridge funding”
to conduct a pilot study on six individual volunteers who intend to start a calorie restriction raw food diet. We will
examine changes in their genetic expressions after six months of nutritional modifications.
For this particular study, Hippocrates Health Institute is seeking three participants who meet
the following criteria:
1. Patients newly diagnosed with melanoma or breast cancer with residual skin lesions of disease. They have had no
previous treatments and have elected to decline conventional treatment.
Australian Cigarette Logo
Ban Law Upheld By Court
by Rod McGuirk
CANBERRA, Australia — Australia’s highest court upheld the
world’s toughest law on cigarette promotion, prohibiting
tobacco company logos on cigarette packs that will instead
show cancer-riddled mouths, blinded eyeballs and sickly
children.
The High Court rejected a challenge by tobacco companies
who argued the value of their trademarks will be destroyed
if they are no longer able to display their distinctive colors,
brand designs and logos on packs of cigarettes.
Starting in December, packs will instead come in a uniformly drab shade of olive and feature dire health warnings
and graphic photographs of smoking’s health effects. The
government, which has urged other countries to adopt
similar rules, hopes the new packs will make smoking as
unglamorous as possible. H i ppoc r ates H e a lt h I n st i t u t e »« w w w.H i p p o c rat es Inst i t u t e. o rg
2. Patients who have been diagnosed with melanoma or breast cancer with residual skin lesions of disease. They have
received conventional treatment such as chemotherapy, radiation and surgery. However, their treatments have failed
and they are now electing to use nutritional intervention as their only treatment for the cancer.
3. Patients must be active and have good performance measurements. In other words, they must be able to eat, walk
and travel.
The patients’ gene expression will be studied by Hippocrates research specialists before and after the six-month study
period. A medical surgeon will perform a skin biopsy on each participant’s skin lesions. In addition, blood and urine
samples will be collected to study the micro RNA markers. During this six-month period, participants will follow a
raw food diet plan, designed for them by the Hippocrates Health Institute team.
In the initial study period of three weeks, candidates will be at HHI to learn how to follow up with their given recommendations when at home. To ensure subsequent compliance to the diet, the Hippocrates research staff will monitor
each candidate on a weekly basis.
Participants will undertake this study voluntarily and will not be compensated in any way. The participants may also
discontinue participation in the study at any time.
If you are an interested candidate, please call Kathryn Lippman at: (561) 471-8876, ext 2221
The Hippocrates campus has
Scalar Protection Units to
protect guests and employees
from harmful EMF waves.
All guest rooms feature
organic linens.
Have You Seen Our Villas?
by Sheila Skrobeck
A
fter years of building, planning
and designing, Hippocrates
Health Institute unveiled eight
magnificent two- and three-bedroom
villas as upscale living accommodations for their guest’s pleasure. These
truly beautiful 2,000-square-foot
residences provide handicap accessibility, tranquility and beauty from the
moment you open the door. Each
villa is unique in design and has been
tastefully furnished, providing superb
elegance to unwind and relax. From the
beginning, it was determined that different motifs were the ideal direction
for the decor of the villas. The styles of
each villa were inspired by various continental luxuries, and reminisce some
special places throughout the world.
Each interior is a confluence of unique
collections, with an engaging mix of
accessories and a stunning variety of
treasures. Every villa has a full spectrum view of Live Lake and is nestled
just a short stroll from a
large gazebo, the pristine fitness
center, sauna, hot tub and chemical
free ozonized pool.
To mirror the different lifestyles in
each villa, the chosen decors were a
mix of fashions echoing Modern,
Traditional, Classic and Scandinavian
design. The Modern villas complement
a clean, sleek environment with unique
decorative surprises, dazzling colors
and a blend of sophistication and
casual comfort. The Traditional villas
utilize old world, rich, heavily embellished woods accented with exotic
details, such as velvets, silks and
embroidery. The Classic villas provide
lush upholsteries with a classic design,
along with a great mix of ancient
Greek or Roman flair. The Scandinavian
villas deliver refined elegance with
casual aged appearance to reflect
a lustrous, calm and natural style.
Birch, white pine and beech were the
These prestigious and luxurious facilities feature exceptional
amenities including:
12
»» Washer and Dryer
»» Eco-Friendly Paint and Tile
»» Fully Equipped Kitchens
»» Bamboo Flooring
»» Eco-Secure Wi-Fi Services
»» Furnished Lake View Patio
»» Flat Screen TV for Blue Ray DVD
»» Latex Organic Bedding
»» iPod and iPhone Docking Station
»» Whirlpool Tubs
»» Voice over Internet Protocol Phone
»» Color Therapy Steam Showers
woods of choice, along with tasteful
stripes and some floral decor.
Additionally, the antique Biedermeier
furnishings add a lovely and soft touch.
Throughout the villas and all their
various motifs, there is a vibrant
combination of textures, colors, fabrics
and exquisitely detailed furnishings
which help frame a gorgeous
panoramic view of Live Lake.
For your convenience, your villa
accommodations also include juice
delivery with housekeeping services,
a 100% organic cotton robe, T-Shirt
and a gift bag with toiletry amenities.
Additionally, you are entitled to
discounts in the Oasis Therapy Center
and the Hippocrates Store. Staying
in the villa of your choice is easy!
Contact the Program Consultant team
at 1-888-228-1755 extension 2177
for availability. We look forward to serving you soon.
Real Kids Real Food:
From seed to plant to eager minds
by Miryam Wiley
T
A healthy after-school
program gains fans
among children
in Massachusetts
Do real foods stand a chance with children who are accustomed to processed junk foods?
o Hippocrates Health Educator
Betsy Bragg, of Massachusetts,
the answer is a big YES. With
support of volunteers, she has just
successfully finished the first season of
a healthy after-school program called
Real Kids Real Food (RKRF). Every two
weeks, 40 students, ages five to 14,
met at the Elizabeth Peabody House
in Somerville next to Boston. (78,000
people who speak 52 languages live in
Somerville within four square miles.)
“This has been absolutely wonderful,” says Betsy, the executive director
of the non-profit Optimum Health Solution, and health educator facilitating
an ongoing 10-week course Life Force
Energy — The Hippocrates Approach to
Optimum Health, in Waltham, Massachusetts, since 2008.
Brian Axelrod, the lead volunteer for
the classes, stressed that locally grown
foods are the best. Currently working
for a nonprofit called “Food For Free,”
Brian was a fortunate match for this
concept, having been able to obtain
free produce for RKRF. The generously
donated foods included pineapples, bananas, spinach, zucchini and avocados.
“They had eaten guacamole but
none had made it before,” Betsy re-
called. “They loved squeezing lemons
and mashing up the avocado.”
No one guessed how well the
students would receive the new food.
“Sunflower sprouts and green Ninja
smoothies were a real hit and asked
for over and over again,” said Axelrod,
who explained the origins and health
benefits of Swiss chard, almonds, dates,
sesame seeds, carrots, string beans,
strawberries, lettuce, broccoli and other
real food.
Each session began with exercise,
such as yoga, tai chi, qigong, and improvisational skits to imitate seeds in
search of light and beginning to grow.
As the days became warmer, handson activities included bringing small
plantings to the outdoor garden. The
students experimented with their own
tiny seeds, first planting them in small
containers, then transferring them
to their own special outdoor garden,
already filled with the organic soil they
had examined with a special magnifying lens. By the last class, students
enjoyed harvesting and feasting from
their garden. Though the program is
now over for the summer, the kids will
continue to care for their plants, as they
attend EPH summer camp.
“I think our garden is great!” said
Axelrod. “The kale is ready to be harvested. The soil is so lush and rich. It’s
some of the best kale I’ve ever eaten!”
Each lesson included reading stories
with plant themes, bringing awareness
about the wonders of life force and
starting conversations about how plant
foods are the best for all.
Marcus Gorman, a 15-year veteran
of a hospital clown troupe, brought
the essential element of fun and joy to
the program. His personal collection of
puppets played their role as well.
“A few times, when the class was
coming back together after exercises,
and Brian was having a little trouble
quieting [the students], I came behind
him with one of the puppets and I indicated to the kids not to let him know
that the puppet was on his shoulder.
They started to quiet down because
they wanted to hear what the puppet
had to say,” Gorman said.
Real Kids Real Food came to fruition
after Betsy shared her dream of bringing the lessons of better eating to
children and found several of her
students and graduates interested
in helping to make it happen.
cont’d on p. 60
Since this article was written, some incredibly good news has come to the folks who make Real Kids Real Food happen in Massachusetts!
Betsy Bragg, executive-director of Optimum Health Solution, attended a special two-day lecture by Brian and Anna Maria Clement in New
Jersey and shared with them the brochure of RKRF and the big dream to continue and expand the program in the Fall, with a challenge of
raising $7,000 through the end of the summer to fund the two programs in September. “In a spontaneous burst of generosity, Brian offered
to cover half of that amount! We are ecstatic! ” says Betsy. “Now we know at least we have one program covered and hope others might feel
compelled to contribute as well.” Another piece of good news is that Karen Ranzi, author of Creating Healthy Children, who hosted Brian's
two-day event, will use the lesson plans from our website (RealKidsRealFood.org) to launch a similar program in New Jersey. Brian's talk
inspired three other women to volunteer to join Karen in this endeavor.
13
Mental Illness or
Caffeine Allergy?
The MOMS4POP Pledge: An Election Time Issue
by Drs. Brian and Anna Maria Clement • Beth Clay • Mikaële Holzer • Rudhi Lenardi
by Dr. Sharon Heller
The POP Campaign has launched this MOMS4POP Pledge and is gathering supporters across the
country. As the pledge is taken, every public official, especially during this election period, is asked to
participate in signing this pledge or a promise to support all who take this pledge.
By putting everyone on the line, it is the POP Campaign’s intention to build enough support to pass a
genetically engineered labeling bill in Congress and move forward toward our human right to quality
food. Please go to POPCampaign.org or moms4pop.org, sign the pledge and donate. Together we can
create a legacy for our children.
This POP Campaign pledge for Moms, Dads and Heads of
Households is a blueprint for action in preserving healthy food
and supplements and the right to choose.
AS A MOM4POP, I recognize that I am the primary
caretaker of the healthy
blueprint for organic, alive,
nutrient-dense food and
supplements. I know that
the power of organic food
lies in its quality, vitality
and aliveness, and that
access is a fundamental human right. I know that eating
healthy, organic, nutrient-dense foods are best for my health. I
choose food that is the result of pure seeds, sustainable farming practices, human dignity, economic affordability and local
production — without deceptive advertising, manipulation,
misleading labels or genetically altered genes. My greatest
assets are my power to choose and my voice to be heard.
Therefore, I am committed to the following:
»» I PLEDGE to transition to 75% to 100% organic food (as much as
possible) for myself, my family and children by December 31, 2013;
»» I PLEDGE to educate myself on GE (Genetically Engineered) food
and supplements and to avoid purchasing these for myself and
my family and children whenever possible;
»» I PLEDGE to become a voice in the lives of my family and community by sharing what I know about healthier food choices
»» I PLEDGE to establish a healthy food legacy for the children in my
home, my community and the world;
»» I PLEDGE to declare that the right to quality, unaltered food (the
way nature intended) is a human right;
»» I PLEDGE to protect the highest standards for organic, alive,
nutritious, sustainable foods, seeds and whole food supplements;
»» I PLEDGE to be a MOM4POP who continually educates myself
about healthier food and supplement choices, speaks out boldly,
supports government policies that support my pledge and
makes a difference by my actions and purchases.
14
Support H.R. 5962
Amendment of the
Organic Foods
Production
Act of 1990
Strengthening
Violations
U
naware of her caffeine allergy,
Ruth continued ingesting caffeinated products for the next
25 years. Her physical and mental health
deteriorated, and in 1999 she was diagnosed with personality disorder and
bipolar disorder, which resulted in her
being committed to a locked ward.
Finally, a wise doctor diagnosed her
with caffeine allergy. Her story inspired
her to write Welcome to the Dance:
Caffeine Allergy — A Masked Cerebral
Allergy and Progressive Toxic Dementia.
Caffeine Sensitivity/Caffeine Allergy
JOIN US AT THE 2012 BIONEERS CONFERENCE
October 19 – 21, 2012
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workshops and intensives. Connect with leading-edge people and ideas. Network with dynamic changemakers. See Moving Image Festival screenings (Bioneers.org/miof). Discover powerful opportunities and strategies for creating positive change in your work, life and community. This year’s speakers include Bill McKibben from 350.org, Paul Hawken,
Ethan Nadelmann from the Drug Policy Alliance, and many other luminaries. Bioneers is offering you a 20% discount to attend our event.
Visit Bioneers.org/conference When you register, use the coupon
code green20.
Coffee, colas, Red Bull, chocolate, diet
pills — we are a nation on legalized
speed. This is of concern. All that caffeine is throwing some of us dangerously off track.
Caffeine is an addictive stimulant
found in coffee, tea, colas, cocoa and
chocolate. It is also in some prescribed
and over-the-counter drugs. Caffeine
drives the adrenal glands to produce
stress hormones like cortisol and
adrenaline. While some people feel
comfortably alert and awake as a result,
others are sensitive to this adrenaline
rush and experience the flight-or-fight
response: fast pulse, rapid heart beat,
quick breathing and muscle tension.
These physiological responses typify
anxiety states. The affected person feels
jittery, shaky, nervous, irritable, anxious,
restless and can experience insomnia.
Other people, like Whalen, are more
than sensitive to caffeine. They are
considered allergic, although the line
is fine between the two responses. The
allergic person may experience sneezing, an itchy mouth, hoarseness, dif-
One day during her senior year, Ruth Whalen broke out in hives.
She assumed she was allergic to the clams she had eaten earlier
in the week and an emergency room doctor injected her with
epinephrine (adrenaline). She became psychotic. Unknowingly,
she had an anaphylactic response — not to eating clams, but to
drinking Coca-Cola. Ruth was allergic to caffeine. Already overstimulated, the adrenaline took her over the edge.
ficulty breathing, hives, swollen throat/
tongue/lips/face, difficulty swallowing,
eczema, fainting, heart palpitations,
pain in the chest or hyperventilation.
From Jitters to Psychosis
Another serious condition tied to
caffeine consumption is anorexia, as, to
encourage loss of appetite, anorexics
typically drink loads of coffee and diet
sodas and refuse to give them up.2 The
heavy caffeine consumption further
deteriorates their body and brain, locking the anorexic further into distorted
body image thinking and starvation.
These horrific physical symptoms are
accompanied by psychiatric responses.
Depending on the degree of caffeine
consumption, people may also expeHarming Yourself and Not Knowing It
rience confusion, inability to focus,
Why is caffeine allergy not better
dizziness, mood swings, anxiety, light
known and diagnosed? To start, somesensitivity and PMS. Medical physicians
times it can take several hours after
or psychiatrists commonly misdiagnose
them with anxiety disorder, ADHD, panic, caffeine ingestion for allergy symptoms
to crop up and you don’t associate cafOCD, bipolar disorder or depression and
feine with the response.
mistakenly put them on medication. In
Further, people may be unaware
severe cases, as with Ruth Whalen, they
that they have ingested caffeine. For
become schizophrenic, experiencing
instance, not everyone knows that
delusions, paranoia and hallucinations,
and are given even more potentially dan- chocolate has caffeine or that, contrary
to popular belief, coffee enemas are
gerous drugs. In her book, Whalen tells
absorbed into the bloodstream and
the story of a caffeine allergic woman
send caffeine sensitive people like me,
who was wrongly diagnosed with
who hasn’t had a cup of coffee in forty
schizophrenia and institutionalized for
years, into overdrive. Also, doctors rarely
over 40 years.
diagnose caffeine allergy because few
Why would caffeine cause someknow of it. Nor do most doctors rouone to go over the edge? Psychosis
tinely inquire about coffee intake.
occurs because adrenaline increases
In the dark, people continue to use
dopamine, our “feel good” reward
caffeinated products, wearing down
neurotransmitter, and abnormally high
their vital organs, including their brains.
dopaminergic transmission has been
In 1984, in an article in Science magalinked to psychosis and schizophrenia.
zine, Harvard Medical School neuroloWhen some people are taken off
gist James A. Nathanson stated that
caffeine, the schizophrenia disapplants use caffeine as a natural insecpears. Caffeine withdrawal would help
explain why some Russian doctors have ticide to ward off dangerous pests and
that these substances interfered with
been able to cure schizophrenia with
behavior and growth in many insects
30 day fasts. In some cases, caffeine aland insect larvae. cont’d on p. 52
lergy was likely masked as schizophrenia and the fast purged the caffeine
out of the person’s system.1
15
Killer Fish
by Dr. Brian Clement
Myths abound when it comes to fish. The frightening news that by mid-century there will no longer be fish in the ocean as we know it, compiled with
the effective job that the fish industry has done in convincing the masses that their products are health foods, impelled me to write Killer Fish. A long legacy of people who have
contracted disease by consuming aquatic life is my core impetus in offering the truth
about this vital subject. Most people are looking for a way to compromise, avoiding the
essential steps to adopting a totally health-supporting lifestyle. There is no longer time
left for moderation. We must each understand the enormity of the problems we face so
that we can take definitive steps in resolving our own damaging issues.
T
here are three central reasons
why one should not be eating
fish and other aquatic life. First
is the fact that these creatures harbor
saturated fats and disease-causing
elements derived from the way we
prepare them for consumption. Next
is the fact that each of these creatures
is filled with our industrial waste
(chemicals, heavy metals, etc.) and
the globally scattered radiation from
our endless wars and faulty nuclear
energy endeavors. Last, but not least,
are the multitude of parasites and
amoebas that water-based creatures
contain, which are passed to those unfortunate individuals who eat them.
This trio of reasons should be enough
for a rational person to break the
bonds of mainstream thinking. The
fact that we are close to turning our
global oceans into stagnant ponds is
reason enough to stop even the most
avid consumer of sea animals from
continuing on their path of savagery.
The handful of studies that point to
fish as a heart-healthy food are overshadowed by many studies that prove
their consumption actually severely
increases the chances of heart attacks
and strokes. As far back as 2004,
Annals of Internal Medicine stated,
“Americans have heard less about,
and have paid less attention to, vari-
ous health warnings associated with
fish consumption. Studies have linked
over-consumption of certain popular
fish to neurological deficits, cancer,
auto-immune and endocrine disorders, and, in addition, heart disease.” Marine scientists recently monitored schools of migratory fish in the
Pacific Ocean. Every fish they tested
contained the radioactivity spilled
from Japan’s nuclear plant. This demonstrates how rapidly and effectively
toxins spread throughout the oceans.
The BP fiasco in the Gulf of Mexico is
still unfolding in the form of diseased
fish and other aquatic life, in spite of
the British petroleum giant’s multibillion dollar PR and advertising
campaigns that suggest everything
is back to normal. Scientists have
already exposed that creatures in
the Gulf suffer immune system
impairment, genetic abnormalities,
physical deformities and signs of
liver and lung disease.
When searching the waterways of
the world to find how these numerous
creatures have been infected with
maladies, an interesting word arises:
flyers. “Flyers” are chemicals like pesticides, herbicides and other pollutants,
including DDT, that span the world’s
atmospheric environment, spilling
their disease-causing elements into
the aquatic ecosystem. “Hitchhikers”
is another interesting term. These
are vile elements that jump from air
to water, often through temperature
fluctuation, precipitation, etc.
Bio-magnification occurs when several slightly contaminated fish are eaten by a larger fish, who in turn is eaten
by an even larger fish (or a human).
This most often increases the chemical
saturation of their bodies by hundreds,
if not thousands, of times. Testing has
also shown that so-called farm raised
fish have significantly higher levels
of toxins (both biological and manmade) than fish found in nature. This
is because of the common practice of
grinding up and dehydrating wild fish
that contain these poisonous substances. When the farm raised fish consume
these fish pellets, they endure a much
higher level of toxic uptake.
The vast majority of these fish come
out of China where environmental
rules are lax, at best.
In 2004, a report by the California
Department of Health Services warned
about mercury contamination and the
health risks associated with consuming fish from the Sacramento San
Joaquin River Delta. cont’d on p. 54
Think far & wide
17
Essential Fatty Acid Recipes
Excellent Plant Sources for Omega-3s:
by Hippocrates Health Institute Executive Chef Ken Blue
• Chia seed or MILA
• Hemp seed or oil
• Flax seed (ground) or oil
• Microalgae oil
• AFA Algae (Aphanizomenon flos-aquae)
• Marine phytoplankton
• Walnuts
Essential fatty acids like linoleic acid (LA, omega-6) and alpha-linolenic acid (ALA, omega-3) play a
vital role in oxygenating the body and transforming solar energy. They have a special nature which
makes them essential to life, and at the same time, causes them to decompose in the presence
of light or air. Nature, however, has designed a protection from light and oxygen damage and it
is called the seed. Thus, the more whole seed essential fatty acids (EFAs) we eat, the greater the
integrity of the EFA, and the end result for our bodies is increased energy and vitality. Some whole
seed foods which are high in essential fatty acids are hemp, chia, flax, pumpkin, brazil, pistachio,
walnut, hazelnut, almonds and macadamia. Below are some recipes which use whole seed EFAs.
Essential Flaxy Crackers
Yield: 8 trays of crackers
5 Red Peppers
⁄2 Red Onion
1
3 Cloves Garlic
3 T. Chili Powder
2 1⁄2 C Flax Seed
1 C. Flax Seed, ground or
3 4
⁄ C. Chia Seed, ground
3 oz. Fresh Lemon Juice
3 Stalks Celery
1 Tsp. Garlic Powder
Spinach Pumpkin Seed Pâté
Omega-3s are one of the essential fatty acids that need to
be balanced with Omega-6s in order to attain maximum
benefit. Because as a society we tend to eat an excess of
Omega-6s, it is beneficial to be aware of ways to consume
more Omega-3s, and green leafy vegetables are an excellent
source. Our delicious spinach pumpkin seed pâté uses both
green leafy vegetables and whole seed essential fatty acids.
⁄2 C Hemp Seed
1 Pinch Cayenne Powder
Yield: 2 – 4 servings
⁄2 C Dehydrated
Pumpkin Seed
5 1⁄2 C. Water
4 C. Spinach
1 T. Kelp Powder
1 C. Pumpkin Seeds, soaked 1 C. Fresh Dill
in water
1 4
⁄ Tsp. of Lemon Juice
1 C. Pine Nuts
Pinch of Cayenne Pepper
1
1
1. Soak flax seed in water for at least 3 hours.
2. Set Aside.
3. Blend remaining ingredients except hemp and pumpkin
seed and add to soaked flax seeds.
4.Mix in ground flax seed.
5. Mix in hemp and dehydrated pumpkin seed
6.Spread out on a teflex sheet.
1 Clove Garlic
1 large stalk of Celery sliced B
raggs Aminos, Dulse or
1 Green Onion (Scallion)
Kelp Granules to taste
sliced top and bottom
1. Combine ingredients in a bowl and mix well.
7. Score to desired size of crackers.
2.Process each pâté mixture using the blank plate of an
appropriate juicer.
8.Dehydrate overnight then peel off the teflex sheet.
3. Season to taste.
9.Dehydrate again until the crackers are crispy.
Chia Pudding
Yield: 2 servings
1 4
⁄ C Chia Seed
Vanilla Bean
1 C. Brazil Nut Milk
Unsweetened Coconut Flakes
1. Add brazil nut milk to the chia seed.
2. Let it sit for 15 minutes and stir intermittently.
Hippocrates House Dressing
Although not as well preserved as whole seeds, still beneficial and sometimes more convenient to use are the oils like
hemp, flax, pumpkin, sesame and olive which also contain
essential fatty acids. Our ever popular Hippocrates House
Dressing uses many of these oils along with mustard seed,
which is also a source of essential fatty acids.
Yield: 1 1⁄4 cup dressing
3. Add more nut milk if desired to thin texture.
Blend at high speed:
3 Cloves Garlic
4.If desired, add vanilla and unsweetened coconut flakes
to taste. (Coconut flakes help increase absorption of essential fatty acids)
1 4
⁄ C. plus 1 T. Lemon Juice
2 Tsp. Ground
yellow mustard seeds
*To make brazil nut milk, use 1 C. brazil nuts soaked overnight
and rinsed and blend with 2 1⁄2 C of water. Blend on high speed
for 20 seconds. Squeeze through a sprout/nutmilk bag.
⁄8 C. Braggs
1
1 T. Water
⁄8 Tsp. Cayenne
1
While blending slowly add:
⁄ C of oil blend: olive, flax, hemp
3 4
The 1-2-3s of Omega-3s
by Tom Fisher, RN, BA
Alpha-linolenic (ALA) acid is a type of omega-3 fatty acid found in plants.
It is similar to the omega-3 fatty acids in algal oil, called eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). Your body can change
alpha-linolenic acid into EPA and DHA. Alpha-linolenic acid is also found
in flaxseed oil, hemp oil, marine phytoplankton, AFA Algae (Aphanizomenon flos-aquae), chia seed and walnuts, to name a few sources. These
are all good sources of this important nutrient.
M
any people believe that
fish is the best source
of essential fatty acids,
but the high amounts of fat and
cholesterol, and the lack of fiber,
make fish a poor choice. Also,
high levels of mercury and other
environmental toxins, such as
polychlorinated biphenyls (PCBs),
dioxins, pesticides and herbicides
have often accumulated in the fish.
Therefore, fish has no place in
an optimal diet. Fish oil has only
two percent EPA, and has highly
unstable molecules that tend to
decompose, unleashing dangerous
free radicals.
One of the primary reasons for the
presence of omega-3 fatty acids in
fish is because they eat microalgae. By
taking algal oil, you get the essential
fatty acids EPA and DHA directly from
the source, without the heavy metals
and other environmental toxins
present in fish.
Health issues associated with fatty
acids are largely traced to modern
dietary habits of low intake of
vegetables, algal oil, nuts and seeds,
and a high intake of processed and
manufactured dietary fats.
Long-term restriction of essential
fatty acids (EFAs) has been related to
several disease conditions, including
diabetes, heart disease, genetic diseases such as cystic fibrosis, and autoimmune disorders such as rheumatoid
arthritis and multiple sclerosis. Excess
animal fats have been strongly correlated to increases in chronic diseases.
Microalgae oil does not contain
high levels of ALA but is very rich in
DHA, providing 250 percent more
DHA per unit than fish oil. This makes
microalgae oil the finest source of
these essential nutrients available
because the oil has the optimum
balance of DHA to EPA and your body
puts it directly to work without the
multi-step conversion processes of
other Omega-3 forms. cont’d on p. 48
19
Is Fish Oil Toxic?
by Rudhi Lenardi
Our stolen birthright is the purity of our oceans. It is folly to
preach that fish and fish oil are safe — or necessary — to consume
for sufficient quantities of omega-3s. It is a misleading step in the hopscotch of common
sense to think that fish living in a contaminated ocean and consuming pollutants such
as PCBs,1 radioactive isotopes,2 – 3 and mercury4 are toxin-free. These fish — and the oil
squeezed from their carcasses — are indeed toxic, as the pollutants in the water are
saturated in the tissue of the fish’s bodies.
T
here are two kinds of people:
those “Dorothys in Kansas”
who ignore toxic warnings and
continue to consume sushi and other
fish with the same voracious appetite
as ever before; and those who know
more research is needed, and are not
fooled by safety standards that are
lowered to accommodate disasters.
The latter group are not moved by
FEAR (False Evidence Appearing Real)
data from a $10 billion dollar a year
fish oil and fishmeal industry5 and
choose a safe, plant-based source of
omega-3s and complete protein.
Notwithstanding the environmental impact of the fish industry on the
depletion of ocean life,6 minimally 20
different species of fresh and farmed
fish are used in fish oil production.7
Consider the following TOXIC points
to assimilate a new paradigm of
healthy choices for yourselves and
your children and pets:
is for Truth: The truth is clouded
about what we really get in
fish oil. A lawsuit in 2010 stated that
fish oil dietary supplements contain
unsafe and illegal levels of polychlorinated biphenyls, PCBs1 pesticides
and DDT; Dieldrin was found in fish
oil tablets.8 Laboratory tests of fish
oil and krill oil supplements revealed
minimally 30% problems with labeling.9 Although there are a number
of ways fish oil can be processed,
the principal method is by simply
squeezing the fish — every part of the
T
20
fish — and then removing the oil by
classical mechanical techniques. Fish
are cooked in a continuous cooker that
coagulates the protein and ruptures
the cell walls to release the water
and oil. The mixture may be strained
again with an auger in a perforated
casing before pressing with a screw
press.10 The entire fish and anything
toxic the fish ate are pressed into the
fish oil.
is for Oxidation: Oxidative free
radical activity can become
rampant when oil and heat and air
mix — a formula for oxidation and
rancidity. Industrial processing of fish
oil rarely can avoid heat or air.11 Oxidative polymeric materials are present
in encapsulated fish oils.12 Fish oil is
highly unstable — oxidized oils and
fats of other types have been shown
to increase the risk of atherosclerosis
and thrombosis in a small number of
human trials.11 “As far as the fish oils
we’ve seen out there, it’s a very wide
gamut of quality and stability and
rancidity. I would say [25 to] 50 percent of them are rancid.” Rudi Meorck
states conservatively.13
Marks the Fine Print: Clinical
studies have shown fish oil to be
safe, but it is recommended that you
get no more than 2 grams (2,000 mg)
of omega-3 fatty acids (EPA and DHA)
from fish oil supplements per day, unlike plant based omega-3s where you
can safely take as much as you need.14
Lipid peroxidation risks have not been
O
X
studied enough but we know they are
elevated in fish oil15 and may have an
impact on fetal development as well
as mercury and methylmercury exposure in pregnant women.16 It is also
known that these lipids cause cancer.
is for Injection of Chemicals:
Fish oil is extracted through
squeezing, centrifuge and solvents.
Petrochemicals are often used as
solvents to extract as much lipids out
of the fish fat as possible. The liquid
from the mixture, known as pressing liquor, is squeezed out through
a perforated casing.17 Ethoxyquin
(also used as a dog food preservative
and pesticide) is often added as an
anti-oxidant (still unstable)18 and yet
is toxic for humans.19 An absorptive
bleaching and carbon treatment may
be used as well as deodorization ingredients. Even pure extraction such
as toluene, carbon tetrachloride CCVI
or PAH aromatic hydrocarbons can be
toxic to humans.19
is for Contamination of the
Oceans: The serious reality of
radioactive contamination from the
Fukishima fallout already exists2 – 3
and is gradually putting the entire
ocean ecosystem in danger. Mercury
contamination and pharmaceutical
residue are also serious threats to fish
and the humans who eat them. Overfishing to the point of near extinction
has reached crisis status.
cont’d on p. 55
I
C
Don’t I Still Need Fish for Protein?
by Dr. David John Carmos
All life is a change of matter. Nature has certain patterns. Often the pattern followed is
the pattern of seven. If we place a seed in the ground, we don’t get a seed out. After we
place a seed in the ground, within a few days it becomes a sprout. Then it transits into
a shoot. Next it becomes a stem. From the stem comes a leaf. Further on appears a
bud. The bud becomes a flower. Out of the flower comes a seed. The seed has gone
through an evolutionary process of seven stages.
T
his is an essential and immutable pattern of nature. In the
oceans, when the tide is coming
in, every seventh wave is larger than
the previous six. When the tide is going out, every seventh wave is smaller
than the previous six. There are seven
notes to a diatonic scale. Repeating
the first note forms an octave. There
are seven colors to a rainbow. Each
phase of the moon has seven days.
In our society we are imbued with
the idea that we must have animal
protein. The fact that the end result of
nutrition creates protein is no indication that we should consume protein
directly to have sufficient protein in
the body. One hundred years ago studies were conducted by Osborne and
Mendel, using rats as subjects. These
rats were fed various foodstuffs,
and the one that created the fastest
growth was egg. As a result, egg be-
came the standard basis in nutrition,
and has remained so to this day.
So what is protein? It is the end
result of digestion, but it shouldn’t be
the first step. The important elements
are the amino acids, along with the
vitamins, minerals and enzymes.
What is the difference between protein and the amino acids? If we picture a brick wall, that wall is protein.
The individual bricks, which make up
the wall, are amino acids.
Early research of about 50 – 60 years
ago suggested that humans must eat
all the essential amino acids in one
meal in order for them to be absorbed.
This “research” was conducted under
the auspices of the beef, dairy and
poultry industries. The only way we
can obtain all the required amino
acids in just one food item is to eat
animal products. We have since
learned that any combination of a
legume and grain will also give us all
the amino acids. We have also learned
it is not necessary to eat these foods
in the same meal.
Cooked or sprouted legumes and
grains aren’t the only plant foods
rich in amino acids. It turns out every
natural foodstuff, including vegetables, fruits, nuts and seeds, are all
great sources of these building blocks.
The standard teaching now is, if we
consume a variety of natural foods
sufficient in calories to sustain our
energy requirements, then we are absorbing sufficient nutrition, including
essential amino acids.
In reality, the human structure cannot absorb protein. Once we ingest
such a substance, the body must put
the material through what is known
as inversion. This takes the protein
and breaks it down into its component amino acids. cont’d on p. 58
21
Viktoras Kulvinskas photograph courtesy of Jennifer Girard
“You are all invited to join myself,
Dr. Brian Clement and other outstanding speakers in Lithuania for the
“Ann Wigmore Historic Memorial
Commemoration and Festival of Life”
September 20 – 23, 2012. Let us
celebrate together for this great humanitarian
and manifest a major media event. There will
be dance, yoga, music, wheatgrass, raw food,
lectures and much more!” — Viktoras Kulvinskas
Ann Wigmore Memorial
Commemoration 2012
Sept. 19 – 23 • Kruopiai Village, Lithuania
Event highlights:
• Unveiling of the Ann Wigmore monument/sculpture
at Kruopiai Village Park in Akmene Region
• Living food, family fun and health-oriented vendors
Memories of Victoria Boutenko Raw Family
Dr. Brian Clement Co-Director, Hippocrates Health Institute
I truly admire Ann Wigmore. Whenever I order a shot
of wheatgrass, I feel like I personally connect to “Dr. Ann.”
Wheatgrass juice makes me healthier. I owe the opportunity
of drinking it at my local co-op to Dr. Ann. Thanks to her,
people all over the world can drink wheatgrass juice and
enjoy its countless healing benefits. I find it amazing how
Ann Wigmore is continuing to touch our lives decades after
she has passed away, even though many of us have never
met her, or even heard her name.
Raw gourmet food began with Dr. Ann’s “seed cheese” and
“raw soup” recipes. She invented for us “nut milks” and dehydrated crackers, “almond loaf” and “live” candy.
The latest discoveries in science prove Dr. Ann was right in
the majority of her predictions and recommendations.
I believe the day will come when medical students will study
Ann Wigmore’s books as they study Hippocrates today.
As a vegan living fooder, I visited Hippocrates in Boston and
was shocked when Dr. Ann asked me to join the staff. She
saw something in me that I did not see in myself. She was
the first and only person that I ever met and got to know
who worked purely on instinct and intuition rather than
on intellect. The years I worked at her side, traveling the
globe with her to spread the message, was one of the most
enriching and educational times of my life. As we prepare to
honor Ann in her home country, consistent memories and an
ever-growing gratitude for her have resurged. This peasant
girl from Europe handed the torch to many of us so that we
could accomplish her vision. Thank you, Ann, for being an
unwavering strength in the middle of the human storm that
prevails on earth today.
Dr. Anna Maria Clement Co-Director, Hippocrates Health Institute
22
In 1977, Ann Wigmore and Brian Clement conducted a twoday conference in downtown Stockholm. My mind opened
wide when hearing the profound health information and
illustrious history that Dr. Ann and Hippocrates accomplished. It was also the beginning of something big for me
without knowing it since it was the first time I met Brian
and little did I know that we would be married, raise a family
and co-direct Hippocrates Health Institute. The day after
the conference, Ann Wigmore came to the Brandal Health
Center which I was directing. It was at that moment that I
decided to eventually come and work with Dr. Ann and the
institute. She was a giant in the field of legitimate health
care and I can’t imagine how many millions of people’s lives
she has improved and saved through her focused dedication
in “Helping People Help Themselves”.
Thank you, “Dr. Ann.”
Luz Delia Gerber Hippocrates Health Educator
“Little One Give Your Body to the World!” Looking back at
November 1985, I can still see and hear these words, which
have inspired and moved me passionately for the last 25+
years. This was the angelic message from Ann Wigmore. She
evoked those words to me one day just before she dismissed
us for our wheatgrass implants.
I was fortunate to be personally mentored by Ann and
completed my internship to become a Living Foods Lifestyle
Facilitator in Mayaguez, Puerto Rico. Having been born in
Puerto Rico, this was a treat! Graciously, Ann helped transform my wedding into a full living foods event, including
pink “champagne”!
Today, the next chapter of this odyssey, was my discovery
of Hippocrates Health Institute (HHI) in April 2012. After
being at HHI for one week, I knew I would be here for the
full three-week program, then it became clear that the Hippocrates Health Educator Program presented an opportunity
to continue my healing journey and support others—both
in my community and around the world.
Viktoras Kulvinskas Cofounder, Hippocrates Health Institute
Ann Wigmore’s life centered around giving love, compassion and understanding to animals, abandoned elderly, ill people
and neglected children.
I fondly remember, I had the good fortune to be chosen by Ann to review and edit her Precious Pets book manuscripts.
It was a fascinating read and for the first time in my life, I was able to appreciate animals in ways as real as human
beings — with consciousness and loving, caring relationships. That is the world of Ann Wigmore. She captured it page
after page with the stories of her life. As the book came to completion, we sent the manuscripts to
President Eisenhower. Sure enough, he responded with kindness. One day Ann came to me with a
radiant smile, gave me the biggest hug and said to me, "Victor, dog spelled backwards is God.
When the president, who has a beautiful dog, endorses me, I know that God approves!"
Ann has given so much to me and indeed everyone around the planet.
Ann Wigmore
Steve Meyerowitz Sproutman.com
It was Viktoras Kulvinskas who introduced me to “Dr. Ann’s”
miracles: her wheatgrass, her energy soup, and her rejuvelac.
I couldn’t believe it—an organic combination of friendly
bacteria all in a homemade probiotic drink! To me this was
the greatest thing since the invention of sauerkraut. To be
able to get all the benefits of yogurt without the dairy was
a brilliant innovation! I went to work immediately making
variations with things like peppermint, cinnamon, licorice
and raisins. I called it rejuvelac wine. With these three simple
but profound homemade elixirs, Dr. Ann was able to directly
address both a fundamental and universal need in human
nutrition that had the potential to heal the planet.
Although Viktoras was my mentor, Dr. Ann knew me and
always gave me time when we met at conferences. I’ve
always used my own tools and techniques; it’s part of my
creative makeup. Although Ann preferred her own methods,
she was always complimentary if not genuinely impressed
with my gardens of plenty.
Thank you. Be Sproutful! (pass the message on!)
Cherie Soria Director, Living Light Culinary
Institute
We love you,
“Dr. Ann”
I was blessed to study with Ann
Wigmore at her institute in Puerto
Rico in 1991 and it changed my life forever. I’ll never forget
what she told me one day that inspired and motivated me
to create gourmet cuisine without cooking at a time when
raw foods were used primarily for healing. I used to stay up
after hours and experiment in the kitchen to see if I could
make these foods taste comforting and delicious. She loved
to come downstairs and taste my concoctions and, one day,
after tasting a few of the dishes I was experimenting with
she said, “You will be a Beacon of Light for my teachings”.
Shortly after that I wrote my first book, Angel Foods, and
with the encouragement of Viktoras Kulvinskas, started
the world’s first gourmet raw vegan culinary school, Living
Light Culinary Institute. Dr. Ann lives on in the thousands of
people from over 50 countries who have trained with me as
a result of her inspiration and encouragement.
Lalita Salas Co-Director, Ann Wigmore Natural Health Institute
Loreta Vainius Loreta’s Living Foods
I have been blessed to receive so much wisdom from “Dr.
Ann.” Every day my life is enriched by the principles that she
taught me.
“Family is not just determined by blood; the whole world is
your family.” Now I live with so much love. Every two weeks,
when new students arrive, I meet more family.
Dr. Ann had an action-oriented philosophy. She taught
me, “Keep moving to find solutions, and never let problems
paralyze you.” If the greenhouse has a problem, set up many
trays, try different approaches, experiment.
At age 82, Dr. Ann went barefoot most of the time in
Puerto Rico, saying “Never forget that we all need as much
direct contact with Nature as possible.”
In April 1991, I met Ann Wigmore and felt an immediate
affinity towards her, since both of us were Lithuanian.
She showed me that anything was possible. Energy soup
and rejuvelac became staples in my home. One does not
have to be sick. If properly nourished, the body can heal itself.
“Dr. Ann” taught me to use food as medicine. Dr. Ann’s energy and love for people radiated so deeply,
that I started to grow wheatgrass and sunflower greens for
our family and many other people. This was the beginning
of Loreta’s Living Foods. It is Dr. Ann’s deep belief that
anything is possible that still motivates me today.
Thank you Dr. Ann for giving me a purpose to my life.
God bless you, Dr. Ann Wigmore. H e a l i ng O u r Wor l d »« Fishy Myths
23
Fish Are Friends, Not Food
by Dr. Will Tuttle
Traveling around North America and speaking to groups of people about the beneficial
effects of plant-based cuisine, I occasionally hear from people that they are vegan
except they think it’s necessary to eat some fish. I believe that though we’re bombarded
with articles and reports touting the supposed advantages of eating seafood, the harm
in doing so far outweighs the benefits. In fact, when we look carefully at the negative
consequences of eating animal-sourced foods in general, a strong argument can
be made that eating seafood is the most damaging of all, in terms of environmental
devastation, dietary toxicity, and cruelty to nonhuman animals.
S
ince the mid-1980s, the international fishing industry’s capacity has increased every year, and
yet over the same period, the amount
of fish actually caught and killed for
food has decreased every year. The
reason is obvious: we have overfished
the oceans to such an extreme extent
that we have forced all the world’s
major fisheries into collapse or nearcollapse. Our overfishing of large fish
like tuna, cod, swordfish, and salmon,
as well as mid-sized fish and small
sea animals like shrimp and krill, is
having devastating consequences on
marine ecology, and driving many
24
aquatic animals into extinction and
near-extinction.
You see, the demand for fish is
relentless and practically infinite
because fish are not just eaten by
people, but also by imprisoned cows,
pigs, poultry, and factory-farmed
fish. Because agribusiness scientists
discovered that “enriching” the feed
of mammals and birds with fish-meal
profitably boosts weight gain and
milk and egg output, about half of all
fish brought to shore is fed to imprisoned land animals, and to fish in
aquaculture (fish farming) operations.
In fact, about two-thirds of the fish
and shrimp we consume in the U.S.
today come from factory-farm fish
operations where fish are confined
in often hideous conditions. I’ve seen
the concrete pools used for on-shore
aquaculture and thought, looking
into the thick, black water, that they
were devoid of fish, only to realize
upon closer inspection that the pools
were absolutely packed with fish who
barely had room to swim at all, and
that the water was black and opaque
because the fish were swimming in
their own feces. Workers must add
antibiotics and various drugs and
chemicals into the water and into
the fish’s feed in order to keep them
alive until they grow big enough to
be killed by painful electrocution or
evisceration.
Fish farmed in commercial aquaculture operations accumulate toxins
from the water as well as through
their feed, which contains high
levels of contaminants, because it
often contains feces, offal and other
byproducts of the livestock industry,
as well as fish and fish by-products
not fit for human or pet consumption. Saltwater fish farming similarly
involves inhumane and unhealthy
overcrowding of the fish, usually
in offshore pens. These operations
cause an enormous amount of water
pollution, forcing thousands of fish
to live in highly concentrated areas,
with feces, antibiotics, pesticides,
and toxic chemicals — such as the
pigments that turn farmed salmon
flesh from dull gray to appetizing
pink — all flowing right into the surrounding ocean waters.1 These fish
farming operations have an ironically
devastating effect on ocean fisheries
because the fish being grown require
large quantities of other fish in their
feed. For example, it takes three to five
pounds of wild ocean fish to produce
one pound of farmed saltwater fish
or shrimp.2 In addition to all this,
fish farming fosters disease that can
easily spread to wild salmon or other
fish and wipe out whole stocks. As
but one example, parasitic sea lice are
rampant in the unnaturally concentrated populations of farmed salmon.
The industry uses toxic pesticides and
antibiotics in its vain struggle to control the lice, who spread in clouds in
the surrounding water, stretching up
to nineteen miles around the farms,
infesting wild salmon populations
in the area and decimating them.3
Another practice that is wreaking
havoc with wild populations is the introduction of non-native farmed fish
species that escape into local ecosystems. Commercial shrimp farms are
another particularly well-known and
egregious ecological disaster, causing
pollution and destruction that are
killing precious coral reefs and coastal
mangrove forests worldwide. There
is little in any of this that is healthy,
sustainable, or humane because both
free-living and farmed fish absorb
and intensely concentrated toxins like
PCBs, dioxins, radioactive substances,
and heavy metals such as mercury,
lead, cadmium, and arsenic.4 Just as
that of land animals, flesh of aquatic
creatures contains excessive amounts
of cholesterol and acidifying animal
protein.
In most parts of the world, because
of overfishing and near-shore water
pollution, it is no longer possible to run
profitable fishing operations close to
shore. As boats go farther out, they stay
out longer. When fish are hauled into
the boats, they are dumped in tanks in
the hull where they slowly die, defecating on and literally crushing the fish
beneath them. cont’d on p. 44
25
7 Toxic Seafood Chemicals
That You Don’t Know About
Fish Farms
by Barbara Fenig
by Will Burson
Reprinted courtesy of The Huffington Post
1. PBDEs: Flame Retardants
4. DDT: Pesticides
DDT, one of the most infamous pesticides, has infiltrated
PBDEs, a common flame retardant, have been detected in
the aquatic foodchain, impacting most fish, crayfish, and
various fish across the West Coast in the United States.
shrimp populations. In 1952, the United States Department
A 2006 report from the Environmental Working Group
of Agriculture celebrated the use of DDT because of its “cost,
uncovered the flame retardant in Washington rivers and
ease of handling, safety to humans, effectiveness in delakes. From 1997 to 2003, levels of PBDEs (prolybrominated
diphenyl ethers) doustroying the pest, and
bled in San Francisco
safety to wildlife.” In
Since the smell test doesn’t really cut it,
Bay fish, such as striped
1974, DDT was banned
we decided to investigate the chemicals in
bass and halibut. PBDEs
by the EPA, however
seafood that you might not know about.
are often used in elecDDT residue remains
We
all
know
that
mercury
is
often
found
tronics, furniture, carand the pesticide is
pets and textiles. The
still used worldwide.
in fish and are careful about our mercury
chemicals are traceable
consumption but did you know about the
5. Oil
in rivers, estuaries,
presence of pesticides, flame retardants
Amongst the chaos
oceans, house dust
or arsenic in the world’s seafood?
of the gulf oil spill reand water.
covery, one “solution”
2.6 billion people obtain 20 percent of
2. PCBs (polychlorifor contamination
their animal protein from eating seafood.
nated biphenyls)
detection has been the
Contaminants leak into the world’s water
While PCBs were outsmell test. With fishsupplies from industrial and municipal waste,
lawed from manufacing permitted again in
storm water runoff and even agricultural
turing in 1977, PCBs
Louisiana, fishermen
practices causing serious environmental,
continue to reside in
have begun to catch
animal and human health issues. Here are
the world’s waters.
redfish, speckled trout
seven toxic chemicals in fish that you don’t
They collect in sediand mullet. Oysters
know about.
ments at the bottoms
and blue crabs remain
of rivers, lakes, streams
off-limits.
and along coastlines.
6. Arsenic
These highly toxic persistent organic pollutants infiltrate
Coal ash combustion wastewater does not only disperse
water systems and contaminate wild fish populations
mercury but also arsenic, which causes detrimental harm
accumulating in the fatty tissue of the fish. The industrial
to the environment, fish health, and a variety of human
chemical is also found in farmed fish. Striped bass,
health problems such as liver poisoning, and liver and
sturgeon, and shad are all fishes with dangerous traces
bladder cancers. With low water levels, arsenic levels rise
of PCBs.
as occurred in 2007 in Okeechobee, Florida.
3. Chlorinated Dioxins
7. Melamine
High levels of chlorinated dioxins, an industrial chemical
26
and known carcinogen, are often detected in wild
and farmed fish populations and in most animal based
proteins in the average diet: eggs, milk, butter, turkey,
beef and pork. The Environmental Defense Fund advises
limiting the intake of farmed or Atlantic salmon because
of the elevated dioxin rate.
In 2008, China’s reputation as the world’s largest fish importer was tarnished by one chemical: melamine. Melamine
was often added to fish feed. This industrial chemical is also
famous for tainting infant formula. Last month, the United
Nations set a maximum level of melamine contamination
in the world’s food and infant formula. H i ppoc r ates H e a lt h I n st i t u t e »« w w w.H i p p o c rat es Inst i t u t e. o rg
The issue of aquaculture (fish farming) is not a simple one. When only considering the
basic theory of fish farming, and not its ugly real world repercussions, one could put
forth the argument that some forms of aquaculture can help take pressure off wild
fisheries and provide much-needed income to coastal communities in trying economic
times. However, when one takes a closer look at the impact aquaculture has on the
environment and wild marine species, it becomes clear that the communities in
question can end up suffering rather than thriving.
O
f course, coastal communities
aren’t the only victims in the
destructive path of aquaculture — a path that widens each year
as Westerners in particular eat more
and more fish for its omega-3 and
protein content. Many don’t realize it,
but omega-3s and complete proteins
are readily available in plant foods,
without the deleterious health and
environmental effects (see the articles
by Tom Fisher, RN, and Dr. David John
Carmos in this issue). One also has to
consider the effect aquaculture has
on marine biodiversity, as wild fish
are used to feed many species of
farmed fish.
Wild fish populations are already
in serious trouble from overfishing.
A global collapse of all fished species
is predicted by 2050, according to the
UN, who estimate 30% of fish stocks
have already collapsed. This problem
is only exacerbated by fish farming,
as it takes up to 20 pounds of wildcaught fish to produce one pound of
farmed tuna. Even vegetarian fish
species such as tilapia and carp are
fed wild fish and fish oil.
Then there’s the issues of pollution
(chemicals, pharmaceuticals, etc. in
wastewater) and the welfare of the
animals being farmed in filthy and
cramped conditions.
It is clear the only ones who come
out ahead in the world of modern
aquaculture are the captains of the
$70 billion/year industry (NOAA
Aquaculture Program website, 2009).
While the detrimental environmental
effects of fish farming vary depending on the species being farmed and
the methods being employed, one
can be certain that more profit means
less environmental stewardship. This
is overwhelmingly evidenced in the
case of shrimp farms, one of the most
destructive forms of aquaculture.
Mangrove forests in Asia and Latin
America are being cleared to make
room for shrimp farms. These forests
protect coastlines, providing food and
shelter to countless wildlife and supplying multiple resources to impoverished coastal people who rely on
them for daily sustenance. As shrimp
farmers uproot mangrove forests and
exploit their shrimp populations, they
quickly move along for higher production yields, destroying more mangroves and displacing more wildlife
along the way.
Most fish farms, just like their terrestrial cousins that raise pigs and
cows and chickens, are interested in
profits above all else. As with sickly
factory farmed land animals, farmed
fish are fed antibiotics to protect
profits. Toxic by-products and cancercausing contaminants have been
found in factory farmed salmon. Dyes
are also used to make the grayish
flesh of farmed salmon look pink (like
wild salmon). These contaminants
aren’t just bad news for those who eat
the fish, but for the environment and
the wild fish that occupy it.
Farmed fish are prone to parasites
such as sea lice, which have become a
serious problem in Northern Europe
and British Columbia. Before the
advent of aquaculture, sea lice were
only reported on adult salmon. Now
younger salmon are severely affected. As salmon eggs hatch and the
juvenile fish emerge from the rivers
and make their way to the ocean, they
pass fish farms, which are typically
located on migratory routes. The
crowds of captive fish in these farms
creates a hotbed for sea lice, which
attach themselves to the passing
wild salmon. Since juvenile pink and
chum salmon are smaller than AAA
batteries and may not have developed
scales yet, these fish can be killed by
a single louse. Also a threat to adult
salmon, the feeding activity of sea lice
can cause serious fin damage, skin
erosion, constant bleeding, and deep
open wounds, creating a pathway for
other pathogens. cont’d on p. 62
27
Fished Out!
Scientists Warn of Collapse of All Fished Species by 2050
by Sylvester Hooke
In recent years, it has become alarmingly clear that the food we put on our plate can be devastating not only to land, but to ocean ecosystems. Canadian marine biologist Dr. Boris Worm at
Dalhousie University, Halifax, published a study on global fisheries in Science that stunned the
fisheries industry.1 Dr. Worm’s abstract says it all:
Human-dominated marine ecosystems are experiencing accelerating loss of populations
and species, with largely unknown consequences. We analyzed local experiments, longterm regional time series, and global fisheries data to test how biodiversity loss affects
marine ecosystem services across temporal and spatial scales. Overall, rates of resource
collapse increased and recovery potential, stability, and water quality decreased exponentially with declining diversity. Restoration of biodiversity, in contrast, increased productivity
fourfold and decreased variability by 21%, on average. We conclude that marine biodiversity
loss is increasingly impairing the ocean’s capacity to provide food, maintain water quality,
and recover from perturbations. Yet available data suggest that at this point, these trends are
still reversible.2
D
r. Worm warns that if fishing
practices continue unabated,
there will be a collapse of
all fished species by 2050. Take for
instance bluefin tuna: Callum Roberts,
a professor of marine conservation
at England’s University of York and
author, has calculated that there is
now only one bluefin left for every
fifty that were swimming in the
Atlantic in 1940. In 1980, 13.5% of all
fished species had collapsed. By 2003,
the last year for which data on global
commercial fish catches are available,
this figure had more than doubled to
a 29% collapse.2
According to Roberts, “with an everaccelerating tide of human impact,
the oceans have changed more in the
last 30 years than in all of human history before.” Today, he adds, “in most
places, the seas have lost upwards
of 75% of their megafauna — large
animals such as whales, dolphins,
sharks, rays, and turtles — as fishing
28
and hunting spread in waves across
the face of the planet.”
For the last 25 years, politicians
have allowed the fishing industry
a one-third larger catch quota on
average than scientists have recommended as safe.3 Such tactics make
Daniel Pauly, a fisheries scientist from
Canada’s University of British Columbia describe world fisheries as a giant
Ponzi scheme.
Ponzi schemes work by paying
investors from the capital in a fund
rather than from returns made
on their investments. Similarly
dependent on a constant input of
new capital, the fishing industry is
hunting fish to the farthest limits
of the oceans and to depths where
productivity slows to a trickle. Pauly
says the jig is almost up: In 1950, the
newly constituted Food and Agriculture Organization (FAO) of the United
Nations estimated that, globally, we
were catching about 20 million metric
tons of fish (cod, mackerel, tuna, etc.)
and invertebrates (lobster, squid,
clams, etc.). That catch peaked at 90
million tons per year in the late 1980s,
and it has been declining ever since.4
Fisheries are now failing because,
like in a Ponzi scheme, they are running out of new capital. The real cost
of these exhaustive fishing efforts is
hidden from consumers, as American fishing fleets are very heavily
subsidized. The United States provides
nearly $30 billion in subsidies each
year — about one-third of the value
of the global catch.<D> This level of
federal financial aid is mind-boggling
when one considers that the fishing
industry’s contribution to the GDP in
the United States is less than half that
of the hair salon industry.4
Some researchers, Dr. Boris Worm
among them, feel that an emerging
fishery management system called
“catch share” holds promise for curtailing overfishing. Catch share limits
the annual tonnage of a particular
species that can be taken, and the total number of fisherman who can take
them. Licensed fisherman own shares
of each total permitted catch. Similar
to a corporate stock, shares can be
bought, sold or traded, and their value
fluctuates. The more fish there are, the
more the shares are worth. While the
name of this system is new — and its
practice is new to the United States,
similar systems have long been in
use in other parts of the world, dating
back to feudal times in Japan.
Supporters of catch share programs
put forth the logic that if you own
something (in this case, the shares
of a permitted catch), you are more
likely to take care of it. (Think of owning a house as opposed to renting an
apartment; if you don’t take care of
your house it loses value.) Another
advantage is that catch shares would
end the race to fish. Bluefin tuna are
hugely valuable (partly because they
are now so rare) so instead of allowing stocks to recover (as scientists
recommend) countries are competing
for the few available fish.
Critics of such programs don’t think
the catch share logic adds up. Callum
Roberts says catch shares are oversold.
He warns that buying and selling
of catch shares means small family
businesses would be selling out to
larger firms, putting the ownerships
of fisheries into fewer and larger
hands. Further, Roberts says, “there is
little evidence that the new owners
of catch shares feel any responsibility for long-term stewardship of the
seas — or indeed that catch shares
offer up any wider environmental
benefit.5 Having given away public
property, it will cost society dear
to get it back if we change our
minds. Imagine how you would feel
if your government gave away all
the national forests to industry
and then twenty years later used
your taxes to buy chunks back to turn
them into nature reserves or return
them to the public amenities they
once were.”
Seth Macinko of the University of
Rhode Island sums up the problem of
politicians ignoring scientific advice
when he says, “Catch shares are seen
as a solution to the problem of fisheries management, but we haven’t tried
management yet!”
Some look to aquaculture (fish
farming) as a means to reduce the
burden on our oceans, but these farms
are far from efficient, as it takes five
pounds of wild fish (fed to farmed
fish) to produce just one pound of
farmed fish. Fishmeal from wild fish
isn’t only fed to farmed fish; it is also
fed to livestock for meat, dairy and
egg production. In fact, one-third of
the world’s fish catch is fed directly to
livestock.6 For more on fish farms, see
the article in this magazine.
cont’d on p. 63
29
The Dangers of GM Fish
Some people are concerned about the dangers of Genetically Modified (GM) fish, while
others are blissfully unaware of what is going on in the field of genetics and animal breeding. In this article, I’ll attempt to answer one simple question: If left to play out to its natural
outcome, what consequences could government-sanctioned production of GM fish entail?
W
30
Your body is equipped with
everything it needs to heal;
all you have to do is use the
right fuel!
by Lisa Quinn
by Jenny Berkeley, RN
hat is the motivation
for creating genetically
modified organisms?
The official public relations line is
“to reduce the threat of starvation by
creating “super” plants and animals
that will grow better, faster and bigger,
thus providing enough food for growing populations.” This noble aspiration makes it easy for people to get on
the bandwagon, but the sad reality is
that GM food manufacturers are only
interested in making money. They
aim to corner the market by creating
consumer dependency on the patented
products they own. (Fish that are not
genetically modified can’t be patented.)
Just as Monsanto is engineering
patented self-terminating seeds that
require farmers to buy new seeds for
each harvest instead of using seeds
from previous crops, GM fish manufacturers are producing fish that cannot reproduce among themselves.
Critics of these methods are concerned that GM fish would escape into
wild fish population and reproduce
with the wild fish, leading to species
extinction. Disease and ecosystem disruption is already a huge problem with
fish farming. Fish pens are frequently
damaged by storms and the farmed
fish introduced to the open waters can
often outnumber wild species.
The genetic modification industry
is still in its infancy and the ramifications of GM products are widely
unknown. It could take a generation
or two before the offspring of the
consumers of these foods manifest
the genetic corruption. However, there
are a few documented studies that
My Cancer Recovery
have shown the effects of GM food
consumption in mice and humans.
Because mice produce offspring
rapidly, it is easy to see the impact of
their diet in the second or third generation. Mice born from parents fed
GM products were smaller, sicker and
sterile in some cases. French scientists conducted studies on mice using
three varieties of GM corn (NK603,
MON810 and MON863). NK 603 is
Roundup (pesticide) tolerant while
the MON810 and MON863 corn are
modified to create BT Toxins. The scientists found that the organs affected
were the kidney, liver, heart, adrenal
glands, spleen and haematopoietic
system.1 This impact on mammalian
health gives us some idea of the potential for marine life health effects.
It is quite possible that similar effects could play out from GM fish consumption. Could sharks or any other
natural predators that feed on GM
salmon become sickly, develop issues
with their internal organs or become
sterile by the next generation?
In a New Zealand report, Professor
of Genetics and Molecular biology at Canterbury University, Jack
Heinemann, stated, “The cumulative
strength of the positive detections
reviewed…leave me in no reasonable
uncertainty that GM plant material
can transfer to animals exposed to
GM feed in their diets or environment,
and that there can be a residual difference in animals or animal-products
as a result of exposure to GM feed…”
Professor Heinemann was engaged to
look into the possibility of whether a
meat producer can claim their chicken
is truly GMO free if the hens are fed a
mixture containing GM feed.
The implications of Heinemann’s
findings on our GM fish discussion is
that a salmon predator like a shark or
other big fish, or even a human being,
can be affected by the transfer of cellular material.
Additionally, one major consideration that ethical, conscious human
beings must consider is the possible
negative impact of GM salmon on
other marine wild life. Even though
the GM salmon manufacturer claims
that those fish will be raised in landlocked breeding apparatus, who can
say if those fish will not at some point
find a way into the oceans, especially
from fisheries that are non-compliant
with the guidelines. The live GM
salmon may become predators of
natural non-GM salmon.
Suppose no GM fish escaped into
the wild and they were processed as
normal salmon are processed today.
What about the fish waste products
like the heads, fins, guts, bones, etc.
from traditional fish processing?
Would these GM fish parts be
incinerated or simply added to feed
for other fish, livestock or pet food?
Or would the waste simply be
dumped back into the ocean?
Surely the genetic material in
those fish parts, if eaten by other
sea creatures or land creatures, can
pose contamination health risks. It’s
important to remember that even if
regulation stipulated incineration,
regulations are seldom enforced, and
many corners are cut for profits.
cont’d on p. 57
For over a year I was exhausted!
I
thought I ate right and exercised
regularly. All my blood tests from
the doctor were good, but I was
always tired and my bowels were not
moving properly. I visited a nutritionist to see if they could help, thinking
my problem was stress. I have four
children, all in competitive sports, a
husband who travels a lot and two
German Shepherd Dogs that kept me
very, very busy. I tried hard to keep up,
thinking this was the norm and that
it would eventually get easier.
In February 2010, I found a lump
in my groin area. I immediately went
to the doctor. She told me that it was
moveable and not to worry. She felt
nothing else in my abdomen. A couple
months passed and I felt something
just wasn’t right, so I asked to get an
ultrasound and further blood tests. All
the blood tests came back normal, but,
being in Canada, I had to wait three
weeks for an ultrasound. The week before my ultrasound, I noticed that I had
a large lump in my abdomen.
The morning of the ultrasound I
had a sick feeling. Within minutes, the
technician asked if I had ever had a
vaginal ultrasound and said she would
like to conduct one. The exam only took
5 – 10 minutes, and I knew it couldn’t
be good news. I had many ultrasounds
during my pregnancies and they always
took over an hour to complete. The
technician had found something, and
she didn’t need to take the time to look
any further.
The next morning, I met with my
doctor and she advised me that I had
large masses on my ovaries and it was
highly likely I had ovarian cancer. I
thought the lump was something, but
I never suspected cancer! Other than
fatigue and constipation, I thought I
was very healthy. I was never one to get
sick with the flu or a cold.
The next month was a whirlwind. I
was immediately sent to the Cancer
Centre in Toronto. A biopsy on the original lump in my groin confirmed it was
cancerous. The tumors on my ovaries
were 11cm and 9cm. The oncologist
advised me to have surgery and the
next available time was three weeks
later. The surgery was scheduled one
day before my family was supposed to
go on a Disney Cruise. My parents were
about to celebrate their 50th wedding
anniversary and my sister and I had
been planning the family vacation for
almost a year. Needless to say, we had
to cancel. Our lives had literally turned
upside down in one week!
I thank God every day for my husband, Rob. It became his sole mission
to research everything he could about
ways to reverse my cancer. On the way
home from the oncologist’s office,
we were both in shock and worried
about our future together and with
our children. I believe the shock lasted
a little longer for me than it did for my
husband, Rob. He was convinced that
we were going to beat this. Rob would
always say, “You’re the love of my life,
and together we’re going to beat this!”
He repeated it often, and talked to me
about all the positive things available.
My husband shared his belief so much
that I started to believe it too!
Knowing that proper nutrition is key
in reversing illness, I contacted Susan
Wilson, a nutritionist in my hometown.
She came over immediately and suggested Hippocrates Health Institute
right off the bat. Susan was able to set
up a phone call with Dr. Brian Clement,
the director of the institute, and we
spent half an hour talking with him. He,
too, felt confident that I could beat this,
but he told me I would have to change
a few things in my life in order to do so.
Rob and I were scared because we
could see the tumors growing. They
had become so large, it looked like I was
pregnant. We just wanted the tumors
out before they spread any more. We
decided to proceed with the surgery,
while supporting my body nutritionally
according to the Hippocrates lifestyle.
As for the surgery, I was to have a
hysterectomy, an omectomy and optimal debulking of the nodes throughout
my abdomen that were around my diaphragm, liver and right lung. The procedure went well. The oncologist said
she was able to get everything. She
didn’t have to do a bowel reconstruction as she feared might be the case if
the tumors on my ovaries caused too
much damage. She also suggested the
standard six rounds of chemotherapy
to kill off any remaining cancer cells.
One month after surgery I would
begin my six rounds of chemotherapy.
One type would be administered intravenously; another through a port that
was put in just below my right rib, so I
could receive the drugs directly into my
abdomen.
All Rob’s research agreed about one
key point — nutrition is a very important factor in healing your body. In light
of this, I didn’t eat any of the food at
the hospital. Every day Rob picked up
fresh coconut water from Susan’s newly
opened café and brought it to me.
The Hippocrates approach was so
foreign and different from what the
doctors said. The doctors told me I
could eat whatever I wanted. Their
reasoning was that it was important
to keep my weight and strength up.
Once I got home, I tried wheatgrass
juice and it didn’t seem to agree with
me. I decided to ease my way into raw
foods. I started with cooked vegetarian
meals with no sugar and no salt added.
cont’d on p. 51
31
Left: Andre Fenoglio, 1928
Right: His daughter, Laura
in the Port of Monaco, age 4
Tri-Vibes
by Brian David Andersen
T
by Laura Fenoglio
A
young man was hesitating
in front of his doctor’s office.
Finally, he mustered all his
strength, pushed open the door and
entered the waiting room with butterflies in his stomach. He was about
to turn away and leave when he heard
the nurse’s voice greeting him from
behind the counter, “How are you Mr.
Fenoglio?”
Too late to turn and run away, he was
trapped, so inside he went. Before he
set eyes on the doctor, he could already
hear the doctor’s voice commenting,
“You do not seem happy to see me.”
My father, Andre Fenoglio, had to
report that he had not followed the
“prescription” given to him at his
previous appointment.
The prescription consisted of the
following:
»» No more smoking
»» Daily exercise followed by a
cold shower
»» A vegetarian diet
»» No more alcohol in any form
32
To my father it sounded like a life
sentence.
Facing Andre, the doctor reminded
him, “you have a baby girl who is only a
few months old. If you want to see her
grow up and become a healthy adult
this is the price you have to pay.”
This was the one thing that changed
my father’s attitude. As a responsible
human being, and for the love of that
little baby girl, his decision was made.
He and his family would become natural
hygienists. Needless to say, my mother
was rather anxious when it came to applying the program to her baby.
Thus, great behavioral changes
started happening in our daily lives and
diet. My father joined a healthy living
group, made new friends and learned
to turn away from the past. He began
to eat lighter meals with a lot of raw
vegetables. My father became a very
healthy man, but my mother had a difficult time adjusting to the changes in
our eating habits.
We began enjoying another side of
life with no more flu in the winter. Our
mental attitude evolved to become
more positive and optimistic, eliminat-
Hippocrates strongly advises the Tri-Vibes be used in
combination with whole food, plant-based supplements.
Dr. Brian Clement of Hippocrates Health Institute and Brian David Andersen, founder, researcher and inventor of
Tri-Vortex Technology, announce a joint project regarding a new health modality known as Tri-Vibes. Now one
can wear their vitamins, minerals and nutrients to support their current supplementation and dietary regimes.
A Father’s Love
Monaco 1928:
Tri-Vibes amulets are available in the Hippocrates store
Call today for more information (877) 582-5850
ing tension and apprehensions. Today,
as a retired psychologist, I teach my
clients to “empty the nasty garbage
that we carry” that can contaminate
our whole life. Sleep gives us a time to
eliminate all the troubles of the day. We
do not need TVs, radios, night lights, etc.
in our bedroom. We sleep much better
without them.
At age 85 I eat a sensible diet, get
physical exercise followed by a cold
shower and drink wheatgrass juice as
well as vegetable juices. I do not need
glasses. I always met the right people
when I needed to, which is a blessing.
A friend of mine introduced me to
Hippocrates Health Institute, where
I found a pure jewel of freshness
and enhanced my balanced life.
Mental health plays a prodigious
role in optimum health. Many people
forget or ignore the power of laughter.
Long before I could read, my father had
pinned on the wall facing my bed a
card in English and French saying
“Keep Smiling” and “Gardez Le Sourire.”
This is the reason I always see the
funniest side in any situation. Thanks Dad!
ri-Vibes is a stainless steel amulet that is worn either over the
chest area or placed in a pocket
of one’s clothing. Inside the Tri-Vibes
amulet are miniscule amounts of every
known vitamin, mineral and nutrient.
The amulet and nutrients are exposed
to special kinds of frequencies generated inside the Tri-Vortex Technology
treatment chamber for 24 hours. When
the amulet and nutrients emerge from
the treatment chamber, they have very
special abilities of transferring the light
particles of the vitamins, minerals and
nutrients through the Phosphorous
sheath covering every human cell.
The electromagnetic fields of the
body transport the Tri-Vibes nutrient
light particles to every human cell. If a
cell needs a specific vitamin, mineral or
nutrient, then the light particle of the
Tri-Vibes nutrient is allowed to transport through the Phosphorous sheath.
If the light particle of a vitamin, mineral or nutrient is not needed by the
cell, that specific light particle is not
transferred through the Phosphorous
sheath. This dynamic has been named,
Light Particle Assimilation or LPA by
Andersen. The Tri-Vibes will effectively
emit the light particles of the vitamins,
minerals and nutrients for a minimum
of five years.
Dr. Brian Clement became interested
in the Tri-Vibes when he reviewed the
very impressive Spectra-Cell blood test
results of two individuals. The first test
subject was in remission from ovarian
cancer and her Spectra-Cell test results
indicated she was overdosing on various kinds of whole food vitamins and
minerals. Spectra-Cell recommended
her medical doctor to conduct toxicity
tests. Her physician was shocked when
the test subject declared she had never
orally taken any kind of supplements
her entire life but had been wearing
the Tri-Vibes for two months. All toxicity tests were negative.
The second test subject did not take
any supplements for 40 days and her
results stated she was not too low nor
was she too high on any of her values.
Only one Hippocrates Health Institute
(HHI) member has had the same test
results because most individuals are
deficient in one or more of their values.
An employee of HHI gave blood for
an initial Spectra-Cell test in July of
2011 and then did not orally take any
kind of supplements for 40 days. The
first test indicated she was deficient
in D3 by five points but sufficient in all
other values. Normally she should have
been deficient in numerous values with
the second test because she did not
consume any supplements. The second
test stated her D3 level increased three
points despite not taking any supplements and getting very little exposure
to the sun. All of her other values were
sufficient.
A second HHI employee gave blood
for a Spectra-Cell test, indicating she
was deficient in insulin and chromium.
The individual did not take supplements for 90 days after the initial test.
The follow-up blood test stated two
functional deficiencies were corrected
to within the normal reference range.
These corrections represented a 20%
and 13% relative increase respectively
compared to the % control Reference
Range. Total Antioxidant Function
showed a 20% relative increase compared to the % control Reference Range.
There were 8 (eight) micronutrients
values which increased greater than 5%
and 1 (one) micronutrient value which
decreased greater than 5% compared
to the % control Reference Range.
Twenty-two (22) micronutrient values
increased and eleven (11) micronutrient
values decreased to within the normal
sufficient range.
A 67-year-old test subject had deficiencies of Serine, Oleic Acid, Calcium,
Zinc and Magnesium in the first test
and did not take those nutrients,
nor any other nutrients, orally for six
months. After this test subject wore
the Tri-Vibes at least three hours per
day, the second test indicated all the
above deficiencies were corrected but
the test subject was deficient in Vitamin B-12 and D3 by one percentile point
in the second test.
A 61-year-old test subject did not
take nutrients orally for six months
while wearing the Tri-Vibes at least
three hours per day. The subject had
a hip replacement surgery during the
test period and was deficient in Vitamins B2 and E and Zinc by one percentile point.
“This is a new era for nutrition”
states Dr. Brian Clement. H e a l i ng O u r Wor l d »« Fishy Myths
33
by Jonathan Safran Foer
Excerpted with permission from Eating Animals
Dogs and fish don’t go together. Dogs go with cats, kids, and firemen. We share
our food and beds with them, bring them on planes and to doctors, take joy in
their joy, and mourn their deaths. Fish go in aquariums, with tartar sauce, between
chopsticks, and at the far end of human regard. They are divided from us by
surfaces and silence.
T
he differences between dogs
and fish couldn’t seem more
profound. Fish signifies an
unimaginable plurality of kinds, an
ocean of more than 31,000 different species unleashed by language
each time we use the word. Dogs, by
contrast, are decisively singular: one
species and often known by personal
names, e.g., George. I am among the
95 percent of male dog owners who
talk to their dogs — if not the 87 percent who believe their dogs talk back.
But it’s hard to imagine what a fish’s
internal experience of perception is
like, much less try to engage with it.
Fish are precisely attuned to changes
in water pressure, can cue in to a
diverse array of chemicals released by
the bodies of other sea animals, and
respond to sounds from as far away
as twelve miles. Dogs are here, padding mud-pawed through our living
rooms, snoring under our desks. Fish
are always in another element, silent
and unsmiling, legless and dead-eyed.
They were created, in the Bible, on a
different day, and are thought of as an
unflatteringly early stop in the evolutionary march toward the human.
Historically, tuna — I’ll use the
tuna as the ambassador of the fish
world, as it’s the most eaten fish in
the United States — were caught with
individual hooks and lines, ultimately
controlled by individual fishermen.
A hooked fish might bleed to death
or drown (fish drown when unable
to move), and then be hauled into
the boat. Larger fish (including not
only tuna, but swordfish and marlin)
would often only be injured by the
hook, their wounded bodies still more
than capable of resisting the pull of
the line for hours or days. The massive power of larger fish meant that
two and sometimes three men were
required to pull in a single animal.
Special pickax tools called gaffs were
(and still are) used to pull in large
fish once they were within reach.
Slamming a gaff into the side, fin, or
even the eye of a fish creates a bloody
but effective handle to help haul it
on deck. Some claim that it’s most
effective to place the hook of the gaff
under the backbone. Others — like the
authors of a United Nations manual
for fishing — argue, “If possible gaff it
by the head.”
In the old days, fishermen painstakingly located schools of tuna and
then muscled in one after another
with pole, line, and gaff. The tuna on
our plates today, though, is almost
never caught with simple “pole and
line” equipment, but with one of two
modern methods: the purse seine or
the longline. Since I wanted to learn
about the most common techniques
for bringing the most commonly eaten sea animals to market, my research
ultimately turned to these dominant
methods of tuna fishing — and I’ll
describe them later. But I had plenty
to consider first.
The Internet is overflowing with
video footage of fishing. Bad B rock
as soundtracks to men behaving as if
they just saved someone’s life after
reeling in a wearied marlin or bluefin.
And then there are the subgenres
of bikini-clad women gaffing, very
young children gaffing, first-time gaffers. Looking past the bizarre ritualism, my mind kept returning to the
fish in these videos, to the moment
when the gaff is between the fisher’s
hand and the creature’s eye…
No reader of these words would
tolerate someone swinging a pickax
at a dog’s face. Nothing could be more
obvious or less in need of explanation.
Is such concern morally out of place
when applied to fish, or are we silly
to have such unquestioning concern
about dogs? Is the suffering of a
drawn-out death something that is
cruel to inflict on any animal that can
experience it, or just some animals?
Can the familiarity of the animals
we have come to know as companions
be a guide to us as we think about the
animals we eat? Just how distant are
fish (or cows, pigs, or chickens) H e a l i ng O u r Wor l d »« Fishy Myths
35
from us in the scheme of life? Is it
a chasm or a tree that defines the
distance? Are nearness and distance
even relevant? If we were to one day
encounter a form of life more powerful and intelligent than our own, and
it regarded us as we regard fish, what
would be our argument against being
eaten?
The lives of billions of animals
a year and the health of the largest ecosystems on our planet hang
on the thinly reasoned answers we
give to these questions. Such global
concerns can themselves feel distant,
though. We care most about what’s
close to us, and have a remarkably
easy time forgetting everything else.
We also have a strong impulse to do
what others around us are doing,
especially when it comes to food. Food
ethics are so complex because food is
bound to both taste buds and taste,
to individual biographies and social
histories. The choice-obsessed modern
West is probably more accommodating to individuals who choose to eat
differently than any culture has ever
been, but ironically, the utterly unselective omnivore — “I’m easy; I’ll eat
anything” — can appear more socially
sensitive than the individual who
tries to eat in a way that is good for
society. Food choices are determined
by many factors, but reason (even
consciousness) is not generally high
on the list.
There is something about eating animals that tends to polarize:
never eat them or never sincerely
question eating them; become an
activist or disdain activists. These
opposing positions — and the closely
related unwillingness to take a position — converge in suggesting that
eating animals matters. If and how
we eat animals cuts to something
deep. Meat is bound up with the story
of who we are and who we want to
be, from the book of Genesis to the
latest farm bill. It raises significant
philosophical questions and is a $140
billion-plus a year industry that occupies nearly a third of the land on
the planet, shapes ocean ecosystems,
and may well determine the future
of earth’s climate. And yet we seem
able to think only about the edges of
the arguments — the logical extremes
rather than the practical realities. My
grandmother said she wouldn’t eat
pork to save her life, and though the
context of her story is as extreme as
it gets, many people seem to fall back
on this all-or nothing framework
when discussing their everyday food
choices. It’s a way of thinking that we
would never apply to other ethical
realms. (Imagine always or never
lying.) I can’t count the times that
upon telling someone I am vegetarian, he or she responded by pointing
out an inconsistency in my lifestyle or
trying to find a flaw in an argument I
never made. (I have often felt that my
vegetarianism matters more to such
people than it does to me.)
We need a better way to talk about
eating animals. We need a way that
brings meat to the center of public discussion in the same way it is
often at the center of our plates. This
doesn’t require that we pretend we
are going to have collective agreement. However strong our intuitions
are about what’s right for us personally and even about what’s right for
others, we all know in advance that
our positions will clash with those
of our neighbors. What do we do
with that most inevitable reality?
Drop the conversation, or find a way
to reframe it?
War
For every ten tuna, sharks, and other
large predatory fish that were in our
oceans fifty to a hundred years ago,
only one is left.
Many scientists predict the total
collapse of all fished species in less
than fifty years — and intense efforts
are under way to catch, kill, and eat
even more sea animals. Our situation
36
is so extreme that research scientists
at the Fisheries Centre of the University of British Columbia argue that “our
interactions with fisheries resources
[also known as fish ] have come to
resemble . . . wars of extermination.”
As I came to see, war is precisely the
right word to describe our relationship to fish — it captures the technologies and techniques brought
to bear against them, and the spirit
of domination. As my experience
with the world of animal agriculture
deepened, I saw that the radical transformations fishing has undergone in
the past fifty years are representative
of something much larger. We have
waged war, or rather let a war be
waged, against all of the animals we
eat. This war is new and has a name:
factory farming.
Like pornography, factory farming
is hard to define but easy to identify.
In a narrow sense it is a system of
industrialized and intensive agriculture in which animals — often
housed by the tens or even hundreds
of thousands — are genetically engineered, restricted in mobility, and
fed unnatural diets (which almost
always include various drugs, like
antimicrobials). Globally, roughly 450
billion land animals are now factory
farmed every year. (There is no tally
of fish.) Ninety-nine percent of all
land animals eaten or used to produce
milk and eggs in the United States are
factory farmed. So although there are
important exceptions, to speak about
eating animals today is to speak
about factory farming.
More than any set of practices,
factory farming is a mind-set: reduce
production costs to the absolute
minimum and systematically ignore
or “externalize” such costs as environmental degradation, human disease,
and animal suffering. For thousands
of years, farmers took their cues from
natural processes. Factory farming
considers nature an obstacle to be
overcome. cont’d on next page
Industrial fishing is not exactly
factory farming, but it belongs in the
same category and needs to be part
of the same discussion — it is part of
the same agricultural coup. This is
most obvious for aquaculture (farms
on which fish are confined to pens
and “harvested”) but is every bit as
true for wild fishing, which shares
the same spirit and intensive use of
modern technology.
Captains of fishing vessels today
are more Kirk than Ahab. They watch
fish from electronics-filled rooms and
plot the best moment to rope in entire
schools at a time. If fish are missed,
the captains know it and take a second pass. And these fishers aren’t just
able to look at the schools of fish that
are within a certain distance of their
boats. GPS monitors are deployed
along with “fish-attracting devices”
(FADs) across the ocean. The monitors
transmit information to the control
rooms of fishing boats about how
many fish are present and the exact
location of the floating FADs.
Once the picture of industrial
fishing is filled in — the 1.4 billion
hooks deployed annually on longlines
(on each of which is a chunk of fish,
squid, or dolphin flesh used as bait);
the 1,200 nets, each one thirty miles
in length, used by only one fleet to
catch only one species; the ability of
a single vessel to haul in fifty tons
of sea animals in a few minutes — it
becomes easier to think of contemporary fishers as factory farmers rather
than fishermen.
Technologies of war have literally
and systematically been applied to
fishing. Radar, echo sounders (once
used to locate enemy submarines),
navy-developed electronic navigation
systems, and, in the last decade of the
twentieth century, satellite-based GPS
give fishers unprecedented abilities
to identify and return to fish hot
spots. Satellite-generated images
of ocean temperatures are used to
identify fish schools.
Factory farming’s success depends
on consumers’ nostalgic images of
food production — the fisherman
reeling in fish, the pig farmer knowing each of his pigs as individuals, the
turkey rancher watching beaks break
through eggs — because these images
correspond to something we respect
and trust. But these persistent images
are also factory farmers’ worst nightmares: they have the power to remind
the world that what is now 99 percent
of farming was not long ago less than
1 percent. The takeover of the factory
farm could itself be taken over.
What might inspire such change?
Few know the details about the
contemporary meat and seafood industries, but most know the gist — at
least that something isn’t right. The
details are important, but they probably won’t, on their own, persuade
most people to change. Something
else is needed.
Our Underwater Sadism
(A Central Aside)
The stories of animal abuse and pollution I’ve related in the context of
pig farming are, in most of the ways
that matter, representative of factory
farming as a whole. Factory-farmed
chickens, turkeys, and cattle do not
produce or suffer from the exact same
problems, but they all suffer in fundamentally similar ways. So, it turns out,
do fish. We tend not to think of fish
and land animals in the same way,
but “aquaculture” — the intensive
rearing of sea animals in confinement — is essentially underwater
factory farming.
Many of the sea animals we eat,
including the vast majority of salmon,
come to us from aquaculture. Initially,
aquaculture presented itself as a
solution to the depletion of wild fish
populations. But far from reducing
demand for wild salmon, as some had
claimed, salmon farming actually
fueled the international exploitation of and demand for wild salmon.
37
Wild salmon catches worldwide rose
27 percent between 1988 and 1997,
precisely as salmon aquaculture
exploded.
The welfare issues associated with
fish farms will sound familiar. The
Handbook of Salmon Farming, an
industry how-to book, details six “key
stressors in the aquaculture environment”: “water quality,” “crowding,”
“handling,” “disturbance,” “nutrition,”
and “hierarchy.” To translate into
plain language, those six sources of
suffering for salmon are: (1) water
so fouled that it makes it hard to
breathe; (2) crowding so intense that
animals begin to cannibalize one
another; (3) handling so invasive that
physiological measures of stress are
evident a day later; (4) disturbance by
farmworkers and wild animals; (5) nutritional deficiencies that weaken the
immune system; and (6) the inability
to form a stable social hierarchy, resulting in more cannibalization. These
problems are typical. The handbook
calls them “integral components of
fish farming.”
A major source of suffering for
salmon and other farmed fish is the
abundant presence of sea lice, which
thrive in the filthy water. These lice
create open lesions and sometimes
eat down to the bones on a fish’s
face — a phenomenon common
enough that it is known as the “death
crown” in the industry. A single salmon farm generates swarming clouds
of sea lice in numbers thirty thousand
times higher than naturally occur.
The fish that survive these conditions (a 10 to 30 percent death rate is
seen as good by many in the salmon
industry) are likely to be starved for
seven to ten days to diminish their
bodily waste during transport to
slaughter and then killed by having
their gills sliced before being tossed
into a tank of water to bleed to death.
Often the fish will be slaughtered
while conscious and convulse in pain
as they die. cont’d on p. 46
Wild Dolphins
Ute Margreff swimming with her friend Mara
A Meeting of Minds
by Ute Margreff
It is a beautiful, picture-perfect morning off the west coast of Ireland as we leave the
picturesque harbor to spend the day out on the Atlantic Ocean. As our boat nears
the water we shout in unison, “Dolphins!”
W
38
e look around, and
suddenly dolphins
are appearing everywhere. Some of them come to join the
boat, swimming here and there,
in perfect synchronicity. I have been studying wild dolphins
in their natural open ocean habitat
for the past 12 years. The focus of my
research is solitary dolphins — wild
dolphins that choose to interact with
humans. They have invited me into
their world to share their lives, allowing me to gain unique expertise,
insights and understanding about
wild dolphins.
The ocean is my second habitat.
I get into the sea year round, weather
permitting, enduring hail storms,
snow and lashing rain, and enjoying
the sunshine and rainbows that
often follow. Some of the dolphins choose to
live in one place; others have been
traveling at various distances. Fungie, a dolphin who lives off
the west coast of Ireland, has made
a small town his home, where he
has lived for more than 25 years.
He accompanies boats and plays
with sailors, often he can be seen
jumping. Another dolphin, Dony, was first
spotted off the coast of western
Ireland. He has since been seen off the
coast of several European countries, ex-
ploring yacht and commercial harbors,
crowded beaches and remote islands.
Some of the dolphins stay for
decades; others might be around for a
few months. It all varies, as it is what
they choose to do. I have been with several of the solitary dolphins as they joined a dolphin
pod and allowed me to be part of their
group. They even introduced me to
the other dolphins, bridging worlds
between their own kind and that of
the human — two species they know
so well. During those encounters the dolphins often come into shallow waters.
Sometimes they have left me in the
open ocean and other times they have
accompanied me back to shore.
The dolphin I spend the most time
with is a female bottlenose dolphin
named Mara. Witnessing Mara in her
aquatic environment has opened up
new horizons for my understanding
of wild dolphins. Freediving in the sea with dolphins
is a form of nonverbal communication. It involves listening to them,
watching them closely, tuning into
their minds and being open-hearted
and blank-minded at the same time. Mara has visited many places in
the past decade. She has spent time
in both busy beaches and remote
places, participating with people as
they bathe, surf, dive, kayak and boat.
Mara likes to guide me and show me
around, sometimes in caves and canyons, which can be exciting new playgrounds. Like the other dolphins, Mara
has made many friends. The art of
play is a great way to get to know each
other. Some favorite games around
rocks and in canyons and kelp forests
include hide and seek and catch-me-ifyou can (have a guess who wins). Dolphins have an incredible
sense of humor and can be a big
tease. When Mara mimics the human
way of swimming, it is hilarious. She
likes to surprise me by jumping over
me then landing at the tip of my
fins and looking at me with eager
anticipation of an “ocean race,” during
which we criss-cross and continue our
way along the ocean shore.
Interspecies interaction and communication is a privilege the dolphins
are sharing too: On a bitter, cold New
Year’s Day I spotted Mara far out at sea.
Something else was there, but what? I
was curious, but I didn’t want to swim
too far out to sea. Mara noticed me
and came to say hello. She made her
way into the ocean again, inviting me
to join in. I followed her, realizing she
was in the company of a seal, who had
just caught a pollack, and was pleased
about me joining in. I swam with the
seal and the dolphin for two hours
before my body told me it was time to
go back to shore. cont’d on p. 58
39
Fish: The Other Fright Meat
by Mark Mathew Braunstein
Vegetarianism must be very fashionable, because so many people brand themselves veg
even when they are not. Even when they eat fish and other sea animals. Indeed, eating
fish and clams may appear benign compared to consuming calves and lambs. Fish after
all are a world apart from farm animals, as fish live in water while farms sit on land. Fish
also are a class apart, as fish are cold-blooded and most dwell in the wild, while calves
and lambs (and humans, too) are warm-blooded and domesticated (as are humans, too).
One of the most haunting of Bruegel's images, Big Fish Eat Little Fish is among
the first of the artist's many treatments of proverbs in paintings or prints. The image reveals many small and large fish tumbling out of the mouth of an enormous
beached fish. A small, helmeted figure with an oversized knife slices open the big
fish's belly, revealing even more marine creatures. Land, air, and water seem to be
overrun by an odd assortment of real and fantastic fish, while in the foreground
a man, accompanied by his son, gestures toward the scene. The meaning of his
gesture is conveyed in the Flemish inscription below, which translates: "Look son,
I have long known that the big fish eat the small." This vernacular form of the
ancient Latin proverb, which appears in majuscule lettering just above, relates
40
to the theme of a senseless world in which the powerful instinctively and consistently prey on the weak. That the son understands the lesson is apparent from his
gesture toward the other man in the boat, who has extracted a small fish from
a larger one. Bruegel's brilliant visualization of the proverb was first conceived as
a drawing (Vienna, Graphische Sammlung Albertina) that is signed by the artist
and dated 1556. This engraving by Pieter van der Heyden, however, is signed in
the lower left corner with the name Hieronymus Bosch, who had died in 1516.
The print's publisher, Hieronymus Cock, was probably responsible for replacing
Bruegel's name with that of the more famous and salable Bosch, who had, not
coincidentally, a major influence on Bruegel. —Metropolitan Museum of Art
T
Something Smells Fishy
Purse-Seine Nets
o those who subscribe to the
Western hierarchical scheme
of higher and lower life forms,
among the animals that humans eat
fish rank rather low, and invertebrate
sea animals even lower. Hence the
life of a fish or a clam might be valued
less than that of a calf or a lamb. On
the other hand, an entire fish or handfuls of clams often are consumed in
a single meal, while a single calf or
a lamb can last many months and
many meals. Eternity’s ledger has not
yet measured how many hundreds of
lives of lobsters or oysters equal the
life of a single cow or a sow. So rather
than compare cows with fish, let’s
compare factory farming with fishing.
Compared to the slaughterhouse,
fishing has much to commend it. The
Huck Finn kind of fishing, fishing
with a hook and line, one-on-one,
one angler to one fish. Up at sunrise
casting in a tree-lined stream. A
lazy day sitting by a verdant pond.
Drifting across an open lake by the
setting sun. The old man and the sea,
and rowboat or sail boat. Reeling in a
large and embattled fish can become
a struggle, but once landed the angler
can knock the fish unconscious or
knock it dead.
Most commercial fishing, however,
comes with lots of strings attached.
Nets. Large schools of fish captured
in nets and plucked from water
beat frantically against each other,
struggle to exhaustion, until finally
they suffocate aloft in the air which
their gills cannot inhale. Frightened to
death, literally, dying fish pump their
bodies full of adrenaline until slow
suffocation induces rigor mortis. Both
adrenaline and rigor mortis detract
from the flavor of fish. Nor do they
add much in favor of commercial fishing. Nets are an ancient device, but
purse-seine and driftnets are endemic
of the technological age of the feedlot
and the factory farm.
The tuna fishing industry and its
purse-seine nets have borne the scorn
of environmentalists for an entire
human generation and of dolphins for
dozens of dolphin generations. Yellow
fin tuna and dolphins, for reasons unknown, swim together, the dolphins
above, the tuna below. Fishing fleets
track the dolphins to lead them to
their quarry, then spread out nets to
encircle and capture both. American
fleets are required by law to take care
to release the dolphins, and with care,
they could free all the dolphins. But
who cares? Instead many dolphins are
drowned, or if they survive many are
maimed, or if they are young many
are separated from their mothers, or
if they are released many are severely
traumatized. Many? How many?
American fishing fleets are allowed
quotas of dead dolphins, below which
numbers dolphin kills are legal, but to
dolphins one dolphin is one too many.
Because Americans have not yet
developed a penchant for French fried
Flipper, the legally drowned dolphins
are dumped back into the sea. Or
maybe not. Few cats raise questions
about the distinctly new taste of their
tuna-flavor cat food.
In a cetacean holocaust, tuna
fishers needlessly have slaughtered
millions of dolphins and other marine
mammals. Many environmentalists
eat only a critical few species
of tuna allegedly caught by tuna
fishers employing methods that do
not kill marine mammals. Yet we
ethically motivated vegetarians,
as odd absolutists, abstain from all
types of tuna because all tuna fishers
kill … tuna.
Driftnets
Purse-seine nets contribute just a
drop in the bucket of brine when
measured against the total devastation rendered by driftnets. These are
lightweight expanses of synthetic
netting set adrift as submerged walls
of death through which no aquatic
animals can pass. Millions of netted
fish of low market value are dumped
dead or dying back into the sea. In addition to fish, the driftnets drown also
whales, dolphins, porpoises, sea lions,
sea birds, turtles, in short, every living
creature in sight. And because some
nets extend to a depth of nearly 100
feet, they drown every living creature
beyond sight too.
Such nets typically extend death
a mile long. Fishing fleets of Southeast Asian countries extend their
curtains of death in the Pacific Ocean
to twenty miles. One mile or twenty,
they are equally illegal. International
maritime treaties have banned driftnets since 1992, yet twenty years later
the carnage continues because not
a single nation has empowered any
of its federal agencies to enforce the
ban in international waters. In the
Mediterranean Sea, only the camera
crew of Oceana monitors and publicizes the piracy. Throughout the vast
Atlantic and Pacific Oceans, the only
crews engaged in any documentation
and occasional obstruction of the fishing bandits are the volunteers upon
the scant three ships sailed by the Sea
Shepherd Society.
Enforcement ultimately rests
with us, the consumers, every time
we sit down to dinner. We must
discriminate, because the nets do
not. Nor do nets disintegrate. Fishing
fleets abandon or lose many untold
miles of synthetic fiber driftnets
every year. Discarded and dislodged
nets float beyond the grasp of
human greed and continue entangling animals who in turn become
bait for other marine life who in turn
become entrapped, until finally
by the sheer weight of all the dead
bodies, the nets sink to the bottom
of the sea. These eerily are called
ghost driftnets, but that gives a bad
name to ghosts. cont’d on p. 50
41
Fish Intelligence
Reprinted courtesy of FishPain.com
Fish are not the mindless automatons that they are often portrayed as. They often
have complex social lives, take great care of their young, and sometime pair for life.
Cooperative Hunting Between
Groupers and Moray Eels
French Grunt Learn Route by
Watching Others
Minnows Learn the Danger of
Pike from Watching Others
Groupers cooperate with moray eels
in hunting other fish. Groupers are
adept at hunting in open water, while
moray eels are able to find prey in
crevices. The groupers swim to resting eels and invite them to hunt by
shaking their heads. Scientists have
observed the partnership for up to 44
minutes (Bshary, 2006).
The French grunt, a coral reef fish, at
twilight, follows traditional migration
routes between its daylight nesting
site and the night time feeding area.
The routes can be complex and a
kilometer long. Researchers moved
one group of fish from one population to another. The transplanted fish,
after only two days, were able to find
their way by watching the established
population, and were still able to do
so on their own when the established
fish were themselves removed
(Helfman, 1984).
Fathead minnows cannot recognize
the predatory nature of pike, unless
they have had an encounter with one.
Scientists introduced the smell of pike
into the water where some minnows
had experienced the danger of pike,
and some had not. The inexperienced
minnow learned to react with fear
from the experienced fish. When the
experienced fish were removed and the
smell was introduced again, the fish
still felt the danger — even though they
had never seen a pike (Mathis, 1996).
Sea Bass to Push a Lever to Obtain
Food; Other Bass Watch and Learn
Salmon have magnetic sensors in
their heads. These cells are connected
by a special nerve to the brain to
detect magnetic anomalies in their
environment. Salmon use this ability
to navigate using the earth’s magnetic poles in long journeys to their
spawning grounds. Rainbow trout
and leopard sharks can also detect
magnetic fields (Reebs, 2001).
Fish Use Tool
It was once thought that only humans
used tools. However, other animals,
such as chimpanzees and birds have
been observed using them. The Sydney
Morning Herald reported, that off the
Great Barrier Reef, tusk fish were seen
using rocks to break open cockle shells.
Angelfish Learn Meal Times
Scientists in Spain were able to teach
angelfish to come to different parts
of a tank at different times of the day
to feed. The fish learn to go to one
corner in the morning and the
opposite corner in the afternoon
(Gomez-Laplaz, 2005).
Judging Mesh Size by Watching
Other Fish
Haddock were taught to swim across
a pool for food. A large mesh net was
then put across the area that the fish
had to swim through. The mesh got
smaller each time. Fish were able to
learn whether they could make it
through by waiting and watching
other more experienced fish try it first
(Glass,1992).
42
Scientists in Strasbourg were able
to train sea bass to push a lever to
obtain food. Other bass were allowed
to watch this. When they were given
the opportunity to press the lever
themselves, they were then much
quicker to learn how to do it
(Anthouard, 1987).
Frillfish Goby Learn Layout Pools
for Low Tide
The frillfish goby at low tide can be
trapped in a small pool. When prodded, the fish were able to jump to
other pools with extreme accuracy,
sometimes jumping up to six times
to return to open water. The fish had
been able to memorize the layout
when the sea had been at high tide
(Aronson, 1971).
Magnetic Detectors
Tuna Find Their Way Back After 35km
In New Zealand, small mottled triplefins normally spend their adult life in a
two-meter-square area of water. Some
of them were transported, in an experiment, more than 700 meters along a
rocky reef. Most were able to find their
way back after 4 to 6 days. Other fish
have found their way back from longer
distances: flathead catfish, 1 kilometer,
sunfish and bass, 3.5 kilometers, yellowtail rockfish 22 kilometers, and skipjack tuna 35 kilometers (Reebs, 2001).
Boundary Walls Built
When mudskippers start to live at high
densities, they build mud walls 3 to
4 centimeters high at the boundaries
to their territories (Clayton, 1986).
Nests From Glue, Mud and Bubbles
Male sticklebacks build nests of
plant material with the help of a
glue produced by a special gland.
Gouramis build nests from air bubbles
and then blow them to the surface
(Reebs, 2001).
Air Brought Back to Burrow
A species of mudskipper in Southeast
Asia builds burrows. It can take air
into its mouth and then dive down
into the burrow to diffuse it into
the water. This can also help the
young, who are born in the burrow
(Ishimatsu, 1998).
Protecting Young
If a Siamese fighting fish senses
danger, he shakes his pectoral fins
close to the surface of the water. This
wave can be detected by his young,
who then swim to him. He then sucks
them into his mouth for protection
and carries them safely back to the
nest (Reebs, 2001).
Most Rapid Form of Communication
in the Animal Kingdom
Rainbow Trout Watch Other
Trout Through Partition to Learn
Social Order
In an experiment, individual rainbow trout were able to observe the
interaction of two other rainbow trout
behind a partition. The observing fish,
when later put with one of the fish,
was able to realize whether that
fish was more likely to be dominant
or not, and acted accordingly
(Johnsson, 1997).
Fish Talk to Each Other
Some fish can produce sounds to
communicate with each other. Swim
bladders can be made to vibrate by
rapid contractions of special muscles,
in, for example, the oyster toadfish.
Other fish can grunt, croak, hum,
moan, thump, buzz, click, and howl.
These sounds may be territorial during the mating season, such as by
the mormyrid fish, and the intertidal
plainfish midshipman. This last fish is
called the Californian singing fish by
fishermen. It hums to attract females,
lasting sometimes for as long as an
hour without pause. The John Dory
grunts loudly when it is lifted out of
water (Reebs, 2001).
Elephant fish can communicate with
each other using electrical signals.
The response time from one fish
to another is extremely short — approximately 12 milliseconds.
This is probably the most rapid
form of communication in the
animal kingdom (Reebs, 2001).
Learning a Maze
Scientists in Spain were able to train
goldfish to learn a four-arm maze
(Rodriguez, 1994). Papers
Bshary, 2006 -Cooperation between groupers and eels Sydney Morning Herald, 2011 - Tusk fish uses rock to open cockle
shell References
Anthouard, M, 1987, A study of social transmission in juvenile Dicentrarchus labrax (Pisces: Serranidae), in an operant conditioning
situation, Behaviour 103, 266-75.
Aronson, L.R, 1971, Further studies on orientation and jumping
behaviour of the Gobiid Fish, Bathgobius sopator, Annals of the
New York Academy of Sciences, 378-92.
Glass, C et al, 1992, A behavioural study of the principles underlying mesh penetration by fish. In Fish Behavior in Relation to
Fishing Operations, edited by Wardle, C.S and Hollingwirth, C,
vol 196, 92-97. ICES Marine Science Symposia. Bergen, Norway:
International Council for the Exploration of the Sea.
Gomez-Laplaz, L and Morgan, E, 2005, Time-place learning in
the cichlid angelfish, Pterophyllum scalare, Behavioral Processes
70:177-181.
Helfman, G.S. et al, 1984, Social transmission of behavioural traditions in a coral reef fish, Animal Behaviour 32, 379-84.
Ishimatsu, A, 1998, Mudskippers store air in their burrows, Nature
391, 237-238.
Johnsson, J, et al, 1997, Watch and learn: preview of the fighting
ability of opponents alters contest behaviour in rainbow trout,
Animal Behaviour, Volume 56, Issue 3, Pages 771 – 776.
Mathis, A, et al, 1996, Anim. Behav., 1996, 51, 185 – 201.
Reebs, S, 2001, Fish Behavior in the Aquarium and in the Wild.
43
Fish Are Friends, Not Food,
cont’d from p. 25
This often goes on for many days, the
dead and dying fish piled atop each
other with open wounds, workers
pouring antibiotics into the fecal soup
to keep infection in check. When one
considers these practices, it’s no wonder that seafood is the leading cause
of food poisoning.
In addition, there is the carnage
caused by modern factory fishing methods. Huge trawlers, using
satellite and radar technology and
even employing helicopters and
airplanes, deploy nets that reach to
the ocean floor and bring up virtually everything in their path. The fish
are often pulled so rapidly from such
depths that they suffer decompression. Their internal organs may burst
and their eyes pop out, as they die an
excruciating death through suffocation, crushing or evisceration. In the
course of this marine strip-mining,
an enormous number of sea creatures
that are “unprofitable” are hauled in.
This so-called “bycatch” of certain fish,
turtles, dolphins, sea birds and other
animals is thrown back into the ocean
mostly dead or severely wounded.
Every year, this adds up to about
twenty-five million tons of dead and
dying sea animals, roughly a third of
the total that’s dragged in. According
to Environmental Defense Fund:
“Bycatch can include juvenile
commercial fish, sea turtles, whales,
seabirds, dolphins and any other sea
creature that’s not commercially desirable. Shrimp trawling throws away
an average of five pounds of bycatch
for every pound of shrimp caught,
including up to 150,000 endangered
sea turtles every year.5”
In addition to this brief overview of
some of the consequences of eating
fish, it’s helpful to bear in mind that,
like marine mammals, biologists in
recent years have discovered that
fish are intelligent, complex social
creatures who are highly sentient
and aware, capable of using tools and
experiencing emotions, with surpris-
44
ingly sophisticated memory and
intelligence capacities, comparable in
some ways to nonhuman primates.
The suffering of fish as tens of millions of them are killed by humans
every day is so vast as to be beyond
comprehension.
As far as the nutritional benefits
of seafood, nutrition expert Michael
Klaper, MD, sums it up well:
“Despite current advertising campaigns, no one needs to eat the oil
squeezed out of a fish’s flesh or liver;
in fact, the oil of a fish’s liver is one of
the strangest substances to consider
eating. The liver of any animal is the
chemical detoxifier for the body, and
thus concentrates all the pollutants
consumed by that animal. The oil
squeezed from fish livers may contain
high levels of hydrocarbon toxins
such as PCBs and dioxins. The better
solution is to keep one’s arteries clear,
by not loading the blood with saturated animal fats in the first place.6”
Many people believe they need to
consume fish to obtain omega-3 fatty
acids, but there are many plant-based
sources. Flax, chia, hemp, borage and
radish seeds, as well as walnuts and
leafy greens such as kale, basil and
collards are especially rich in omega3s. For those who think they need it
for some reason, several companies
now market vegan sources of EPA
and DHA (the metabolic end products
of omega-3s, both of which humans
can synthesize from ALA) that are
derived directly from plankton, which
is where fish get the omega-3 lipids
found in their flesh and oil. That’s
right — the fish don’t produce omega3s; they simply consume them from a
plant source. Humans would do well
to cut out the “middle man” and consume omega-3s straight from plant
sources.
The wonderful news is that there
is no reason we need to harm fish,
marine wildlife and ecosystems, and
our own health any longer under the
mistaken belief that it’s healthy to eat
seafood. Our finned friends can enjoy
their lives in peace, our bodies and
spirits can thrive, nature and ecosystems can heal and we can all celebrate our lives on this beautiful Earth,
free of the delusion that our bodies
require terror and violence to obtain
nutrients. There is nothing stopping
us from creating a more healthy and
compassionate world except the erroneous “official stories” that harm
us all. As we make an effort to live
our lives as expressions of respect for
others, we sow the seeds of a more
benevolent world. There is nothing
more healing and empowering any of
us can do than this. (For a fuller discussion, please see
Chapter 6 of Dr. Tuttle’s The World
Peace Diet, “Hunting and Herding Sea
Life,” upon which this article is based.)
1Canthaxanthan, the pink salmon pigment marketed by pharmaceutical giant Hoffman-LaRoche, has been linked to retinal damage, though its use is still allowed in the commercial aquaculture
industry. It is also fed to hens in the egg industry to make their
egg yolks more yellow. See “Fish Farms Become Feedlots of the
Sea,” Los Angeles Times, December 9, 2002.
2Ann P. McGinn, “Blue Revolution — The Promises and Pitfalls of
Fish Farming,” WorldWatch, March/April 1988, p. 10.
3Cornelia Dean, “Fish Farms Tied in Study to Imperiling Wild
Salmon,” New York Times, March 30, 2005; see also “The Fish Business,” Animal Aid (U.K.) at www.animalaid.org.uk.
4Office of Pollution Prevention and Toxics, EPA, “Management of
Polychlorinated Biphenyls in the United States” (Washington, DC:
Government Printing Office, 1997).
5See www.environmentaldefense.org/seafood/oceansinperil.cfm.
6Michael Klaper, Vegan Nutrition: Pure and Simple (Paia, HI: Gentle World, 1998), pp. 26 – 27. This passage from the book is slightly
modified and updated by Dr. Klaper through his correspondence
with the author of February 2004.
Editor’s note about fish pain experiments:
Fish Pain
Reprinted courtesy of FishPain.com
SUBSTANCE P
Substance P is an important element
in pain perception. The sensory function of substance P is thought to be
related to the transmission of pain
information into the central nervous
system. Brown ghost knifefish have
been found to contain substance P
in their brains (Weld, 1992).
NOCICEPTORS
A nociceptor is a sensory receptor
that reacts to potentially damaging
stimuli by sending nerve signals to
the spinal cord and brain. This process,
called nociception, usually causes the
perception of pain.
TWENTY-TWO PAIN RECEPTORS
FOUND IN FACE OF FISH
Researchers in Scotland located
fifty-eight receptors in the face and
head of rainbow trout. Twenty-two
of these were pain receptors. The
receptors were similar to those found
in amphibians, birds and mammals.
Moreover, response to heat and pressure were similar to those in higher
vertebrates. Sensitivity to pressure
was higher than in humans and
mammalian eyes (Sneddon, 2003).
A-DELTA AND C PAIN FIBERS FOUND
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Some may find it difficult to read accounts of these experiments to test the pain sensitivity of aquatic animals.
The reason these studies are published here is to lay
to rest the persistent myth put forth by fish-eaters, the
fishing industry, recreational fishermen and others who
claim fish cannot feel pain. —WB
A-delta and C fibers communicate
information about pain in “higher”
vertebrates.
In vertebrates, the trigeminal nerve
(the fifth cranial nerve) conveys sensory signal information from the head
and mouth to the brain.
Researchers deeply anaesthetized
rainbow trout. The head was operated
on to expose the trigeminal nerve.
The nerve was stimulated by very fine
wire, heat and chemicals. Recordings
were made.
The trout had nociceptors on the
head and other regions, which formed
a fine and sensitive array of receptors
that were able to detect information
about noxious stimuli. A-delta and
C fibers were discovered in this
research, together with receptors.
The trigeminal nerve projects into
the thalamus, cerebellum and medulla
in the brain. These are all areas for
processing pain in higher vertebrates,
including humans. Cell structures
were found to be a similar size to
those in humans. The physiological
recording made in this experiment underlines previous anatomical findings
and points to this nerve being used to
transmit pain signals (Sneddon, 2002).
PAIN SIGNALS TRAVEL TO
FOREBRAIN
In Ireland, goldfish were subjected to
heat, pin-pricks and pressure. Nerve
responses were recorded from the
spinal cord, cerebellum, mid-brain and
forebrain. A harmful stimulus produced greater neuronal activity than a
mechanoreceptive stimulus.
The researchers reported that there
is a nociceptive pathway from the
periphery to the higher central nervous system of fish (Dunlop, 2005).
In research carried out at Manchester University in England, the face
of the trout was stimulated while
responses in the trigeminal nerve in
the brain were recorded. The scientists
found that skin receptors of trout are
more sensitive to mechanical stimulus than those of mammals and birds.
They conjecture that fish are continuously exposed to water pressure, bacteria and fungus. Fish were also pain
sensitive to lower thresholds of heat
than were mammals (Ashleya, 2007).
MOST PAINFUL AREAS IN FISH
Russian scientists (Chervova) recorded
the responses of various fish to painful electrical shocks. The fish jerked
their tails. The fish were given painkillers and the shocks were repeated.
Analgesics reduced pain sensitivity
by up to 89%.
The most sensitive areas to pain
were: tail and pectoral fins, skin
around the eye and olfactory sacs.
Pain sensitivity was comparable
to that in humans. Papers:
Ashleya, 2007: Pain receptors in trout
Chervova: Pain sensitivity in rainbow trout, cod, carp, and sturgeon
Dunlop, 2005: Nociceptive responses in central nervous system
of goldfish
Sneddon, 2002: A and C fibres
Sneddon, 2003: Pain receptors
Weld, 1992: Substance P H e a l i ng O u r Wor l d »« Fishy Myths
45
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Friends and Enemies, cont’d from p. 37
In other cases, they may be stunned, but current stunning
methods are unreliable and can lead to some animals suffering more. As is the case with chickens and turkeys, no
law requires the humane slaughter of fish.
So are wild-caught fish a more humane alternative?
They certainly have better lives before they are caught,
since they do not live in cramped, filthy enclosures. That is
a difference that matters. But consider the most common
ways of catching the sea animals most commonly eaten
in America: tuna, shrimp, and salmon. Three methods are
dominant: longline fishing, trawling, and the use of purse
seines. A longline looks something like a telephone line
running through the water suspended by buoys rather
than poles. At periodic intervals along this main line,
smaller “branch” lines are strung — each branch line bristling with hooks. Now picture not just one of these multihook longlines, but dozens or hundreds deployed one after
the other by a single boat. GPS locators and other electronic communication gear are attached to the buoys so
that fishers can return to them later. And, of course, there
is not one boat deploying longlines, but dozens, hundreds,
or even thousands in the largest commercial fleets.
Longlines today can reach seventy-five miles — that’s
enough line to cross the English Channel more than three
times. An estimated 27 million hooks are deployed every
day. And longlines don’t kill just their “target species,” but
145 others as well. One study found that roughly 4.5 million sea animals are killed as bycatch in longline fishing
every year, including roughly 3.3 million sharks, 1 million
marlins, 60,000 sea turtles, 75,000 albatross, and 20,000
dolphins and whales.
Even longlines, though, don’t produce the immense
bycatch associated with trawling. The most common type
of modern shrimp trawler sweeps an area roughly twentyfive to thirty meters wide. The trawl is pulled along the
ocean bottom at 4.5 to 6.5 kmh for several hours, sweeping
shrimp (and everything else) into the far end of a funnelshaped net. Trawling, almost always for shrimp, is the
marine equivalent of clear-cutting rain forest. Whatever
they target, trawlers sweep up fish, sharks, rays, crabs,
squid, scallops — typically about a hundred different fish
and other species. Virtually all die.
There is something quite sinister about this scorchedearth style of “harvesting” sea animals. The average trawling operation throws 80 to 90 percent of the sea animals it
captures as bycatch overboard. The least efficient operations actually throw more than 98 percent of captured sea
animals, dead, back into the ocean.
cont’d on next page
We are literally reducing the diversity and vibrancy of
ocean life as a whole (something scientists only recently
learned to measure). Modern fishing techniques are
destroying the ecosystems that sustain more complex vertebrates (like salmon and tuna), leaving in their wake only
the few species that can survive on plants and plankton, if
that. As we gobble up the most desired fish, which are usually top-of-the-food-chain carnivores like tuna and salmon,
we eliminate predators and cause a short-lived boom of
the species one notch lower on the food chain. We then
fish that species into oblivion and move an order lower.
The generational speed of the process makes it hard to see
the changes (do you know what fish your grandparents
ate?), and the fact that catches themselves don’t decline
in volume gives a deceptive impression of sustainability.
No one person plans the destruction, but the economics
of the market inevitably lead toward instability. We aren’t
exactly emptying the oceans; it’s more like clear-cutting a
forest with thousands of species to create massive fields
with one type of soybean.
Trawling and longline fishing aren’t only ecologically
worrisome; they are also cruel. In trawlers, hundreds of
different species are crushed together, gashed on corals,
bashed on rocks — for hours — and then hauled from the
water, causing painful decompression (the decompression
sometimes causes the animals’ eyes to pop out or their
internal organs to come out their mouths). On longlines,
too, the deaths animals face are generally slow. Some
are simply held there and die only when removed from
the lines. Some die from the injury caused by the hook in
their mouths or by trying to get away. Some are unable to
escape attack by predators.
Purse seines, the final fishing method I’m going to discuss, are the main technology used for catching America’s
most popular seafood, tuna. A net wall is deployed around
a school of target fish, and once the school is encircled, the
bottom of the net is pulled together as if the fishers were
tugging on a giant purse string. The trapped target fish
and any other creatures in the vicinity are then winched
together and hauled onto the deck. Fish tangled in the net
may be slowly pulled apart in the process. Most of these
sea animals, though, die on the ship itself, where they will
slowly suffocate or have their gills cut while conscious. In
some cases, the fish are tossed onto ice, which can actually
prolong their deaths. According to a recent study published in Applied Animal Behaviour Science, fish die slowly
and painfully over a period as long as fourteen minutes
after being tossed fully conscious into an ice slurry (something that happens to both wild-caught and farmed fish).
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Does all this matter — matter enough that we should
change what we eat? Maybe all we need is better labels
so we can make wiser decisions about the fish and fish
products we buy? What conclusion would most selective
omnivores reach if attached to each salmon they ate was a
label noting that 2.5-foot-long farmed salmon spend their
lives in the equivalent of a bathtub of water and that the
animals’ eyes bleed from the intensity of the pollution?
What if the label mentioned the explosions of parasite
populations, increases in diseases, degraded genetics, and
new antibiotic-resistant diseases that result from fish
farming?
There are some things, though, we don’t need labels to
know. Although one can realistically expect that at least
some percentage of cows and pigs are slaughtered with
speed and care, no fish gets a good death. Not a single one.
You never have to wonder if the fish on your plate had to
suffer. It did.
Whether we’re talking about fish species, pigs, or some
other eaten animal, is such suffering the most important
thing in the world? Obviously not. But that’s not the question. Is it more important than sushi, bacon, or chicken
nuggets? That’s the question. H e a l i ng O u r Wor l d »« Fishy Myths
47
The 1-2-3s of Omega-3s,
cont’d from p. 19
According to the Department of
Biosciences and the Sri Sathya Sai
Institute of Higher Learning, in India,
DHA-rich microalgae oil indicates as
good a health-promoting effect as
any other source.
The nervous system has a high
fatty acid content. Lack of EFAs
may contribute to conditions such
as Alzheimer’s disease and seizure
disorders.
The following are some of the
functions of fatty acids:
• Provides structural support for
the outer walls or membranes
of the body’s cells
• Helps convert the nutrients from
foods into usable forms of energy
• Assists in cell-to-cell
communication
• Makes it possible for nutrients to
pass from the blood through the
cell walls
• Assists in manufacturing red
blood cells
• Decreases inflammation
• Lowers triglycerides
• Makes blood less sticky
• Raises HDL cholesterol
(good cholesterol)
• Decreases arrhythmias
(irregular heart rhythm)
• Decreases blood pressure
• Enhances the action of insulin
• Helps protect against oxidation
and ischemic heart disease
• Reduces PMS symptoms
• Assists mitochondrial function
(energy-producing parts of
the cells)
48
Mothers who eat the standard
Western diet may be unable to meet
the high fetal requirement for EFA.17
Meanwhile, the mother is more likely
to experience postpartum depression
related to degradation of EFA status.18
Recent studies suggest that women
who eat a diet enriched in essential
fatty acids during pregnancy and
breast-feeding may enhance their
baby’s language development, IQ
and cognitive development.
In conclusion, algal oil and some
other refined blends offer sustainable
sources of high quality essential fatty
acids. Microalgae allow a cost-effective supply of sustainable oil feedstock and offer many advantages over
traditional oilseed crops such as corn,
soybeans or rapeseed.
Algae yield far more oil than traditional oil seeds, as up to 50 percent
of algae’s weight can be comprised
of oil. Oil-palm trees — currently the
largest producer of oil to make biofuels — yields approximately 20 percent
of their weight in oil.
Algae grow up to 15 times faster
than oilseed crops grown on land. Algae can be grown in marginal lands,
in places away from the usual farmlands and in forests, thus minimizing
potential stresses to our food chain
and ecosystems.
Frequent harvesting diminishes the
risk of crop failures in comparison to
terrestrial plants. Algae can also reduce
pollution by utilizing, via photosynthesis, large amounts of potentially harmful CO2, from industrial emissions, to
grow rapidly. As one can clearly see,
algae are a good and healthy source of
essential fatty acids. References:
1.Harris, W.S.; Poston, W.C.; Haddock, C.K.. “Tissue n-3 and n-6 fatty acids and risk for coronary heart
disease events. Atherosclerosis.” 2007; 193(1):1-10.
2.Nair, S.S.; Leitch, J.W.; Falconer, J.; et al. “Prevention of cardiac arrhythmia by dietary (n-3) polyunsaturated fatty acids and their mechanism of action.” J. Nutr.. 1997; 127(3):383-393.
3.Ferguson, L.R.; Philpott, M. “Cancer prevention by dietary bioactive components that target the immune response.’ Curr. Cancer Drug Targets. 2007; 7(5):459-464.
4.Freemantle, E.; Vandal, M.; Tremblay-Mercier, J.; et al. “Omega-3 fatty acids, energy substrates, and
brain function during aging. Prostaglandins Leukot Essent Fatty Acids.” 2006; 75(3):213-220.
5.Amminger, G.P.; Berger, G.E.; Schafer, M.R.; et al. “Omega-3 fatty acids supplementation in children
with autism: a double-blind randomized, placebo-controlled pilot study.” Biol. Psychiatry. 2007;
61(4):551-553.
6.Freeman, M.P.; Hibbeln, J.R.; Wisner, K.L..; et al. “Omega-3 fatty acids: evidence basis for treatment and
future research in psychiatry.” J. Clin. Psychiatry. 2006; 67(12):1954-1967.
7.Richardson, A.J. “Omega-3 fatty acids in ADHD and related neurodevelopmental disorders.” Int. Rev.
Psychiatry. 2006; 18(2):155-172.
8.Sinn, N.; Bryan, J. “Effect of supplementation with polyunsaturated fatty acids and micronutrients on
learning and behavior problems associated with child ADHD.” J. Dev. Behav. Pediatr. 2007; 28(2):82-91.
9.Richardson, A.J.; Montgomery, P. “The Oxford-Durham study: a randomized, controlled trial of dietary
supplementation with fatty acids in children with developmental coordination disorder.” Pediatrics.
2005; 115(5):1360-1366.
10.Cyhlarova, E.; Bell, J.G.; Dick, J.R.; et al. “Membrane fatty acids, reading and spelling in dyslexic and
non-dyslexic adults.” Eur. Neuropsychopharmacol. 2007; 17(2):116-121.
11.Cohen, J.T.; Bellinger, D.C.; Connor, W.E.; et al. “A quantitative analysis of prenatal intake of n-3 polyunsaturated fatty acids and cognitive development.” Am. J. Prev. Med. 2005; 29(4):366-374.
12.Whalley, L.J.; Fox, H.C.; Wahle, K.W.; et al. “Cognitive aging, childhood intelligence, and the use of food
supplements: possible involvement of n-3 fatty acids.” Am. J. Clin. Nutr. 2004; 80(6):1650-1657.
13.Birch, E.E.; Garfield, S.; Castaneda, Y.; et al. “Visual acuity and cognitive outcomes at 4 years of age
in a double-blind, randomized trial of longchain polyunsaturated fatty acid-supplemented infant
formula.” Early Hum. Dev. 2007; 83(5):279-284.
14.Portwood, M.M. “The role of dietary fatty acids in children’s behavior and learning.” Nutr. Health.
2006; 18(3):233-247.
15.Green, P., Glozman, S.; Kamensky, B.; et al. “Developmental changes in rat brain membrane lipids
and fatty acids. The preferential prenatal accumulation of docosahexaenoic acid.” J. Lipid Res. 1999;
40(5):960-966.
16.Ghebremeskel, K.; Crawford, M.A.; Lowy, C.; et al. “Arachidonic and docosahexaenoic acids are
strongly associated in maternal and neonatal blood.” Eur. J. Clin. Nutr. 2000; 54(1):50-56.
17.Al, M.D.; van Houwelingen, A.C.; Kester, A.D.; et al. “Maternal essential fatty acid patterns during
normal pregnancy and their relationship to the neonatal essential fatty acid status.” Br. J. Nutr. 1995;
74(1):55-68.
18.Hibbeln, J.R.” Seafood consumption, the DHA content of mothers’ milk and prevalence rates of
postpartum depression: a cross-national, ecological analysis.” PG. J. Affect Disord. 2002; 69(1-3).
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• Helps substances in the cells to
pass into the blood
As one can clearly see, essential
fatty acids help us in many ways.
EPA is the parent of the 3-series
eicosanoids that moderate the proinflammatory effects that are derived
from arachidonic acid. Arachidonic
acid occurs in peanuts, meats and
animal products. An entire generation
of anti-inflammatory drugs, COX-2
(Cyclooxigenase-2) inhibitors, is based
on blocking the synthesis of inflammatory eicosanoids. Adding good
sources of EPA is a natural way of
dealing with excessive inflammation.
EPA deficiencies have been associated with neurological conditions, arthritis, heart disease, cancer,
accelerated aging and autoimmune
disorders, presumably as a result of
direct or indirect effects of inflammatory responses that may be modulated by raising EPA levels.1 – 4 Significant
improvements were noted in ADHD,
autism, developmental coordination
disorder (DCD), learning disabilities,
and poor cognitive abilities when
they were supplemented with fatty
acids, primarily EPA-DHA.5 – 14
An adequate intake of DHA and EPA
is particularly important during pregnancy and lactation. During this time
the mother must supply all the baby’s
needs for DHA and EPA because it is
unable to synthesize these essential
fatty acids itself. DHA makes up 15
to 20 percent of the cerebral cortex
and 30 to 60 percent of the retina so
it is absolutely necessary for normal
development of the fetus and baby.
Improving neonatal DHA status
presents a critical challenge, since this
fatty acid is required for brain development,15 and the overall maternal
essential fatty acid status tends to
decline steadily during pregnancy.
Pregnant women have lower levels
of EPA and DHA and higher levels of
palmitic acid, which is in palm oil,
palm kernel oil and coconut oil.16 The
transfer from red cell membrane to
fetus may be a special mechanism for
ensuring a fetal supply of EFA.
See following page for references.
49
FISH: the Other Fright Meat,
cont’d from p. 41
Fish Farms
Ocean fish catches diminish in their
haul year after year. This is due both
to depletion and to pollution. When
an oil spill occurs off the coast of
Louisiana or Alaska the news media
bemoans the damage to the fishing
industry. Not to the fish, but to the
fishing industry. Step in human ingenuity. Some species of marketed fish
now are raised in ocean pens. Fishing
has fast become farming. Farmed
salmon constitute half of all salmon
sales. But there is a catch.
Aquatic farming techniques generate a set of problems similar to those
inherent to terrestrial factory farms
(see the “Fish Farms” article in this
magazine for more details). During
the nearly three years necessary for
a salmon to achieve maximum body
size, its food is fortified with synthetics and laced with drugs. Still it
suffers high susceptibility to disease
and parasites. And due to overcrowding, it displays the neurotic behavior
of self-mutilation and cannibalism. A
true Chicken of the Sea.
Invertebrate Sea Animals
Lobster and crab. Oyster and clam.
Scallop and squid and shrimp. Some
possess eyes, others not. Those we
cannot look into the eye we may
view as less than animals and treat
accordingly. Humans even call them
seafood, not sea animals. While none
may scratch its head over issues
beyond the attainment of sustenance
and shelter, nor shed a tear for its
poisoned peers in the Chesapeake
Bay, the shrimp does experience pain,
the oyster deprivation, the lobster
distress.
We may never see for ourselves the
veal calf confined in its crate or may
never bring ourselves to wring the
neck of a live chicken. But the lobster
presents quite a different story. Sold
50
live in the marketplace and even
restaurants, it is packed in the tank
as tightly as a sardine in a can and
deprived of food so its feces will not
sully the water. It would starve to
death were it not first boiled to death.
More humanely pour the boiling
water over the lobster? Or more cruelly place the lobster into the boiling
water? Twin terrors. Either way, the
lobster finds itself in hot water.
Whether a lobster or any invertebrate sea animal is entitled to the
same (few) inherent rights as a veal
calf or a broiler chicken is a complex
issue better left to marine phylogenists and moral philosophers. Let’s
retain some backbone to our discussion and examine instead the incidental kill to larger marine animals
by the nets set for shrimp. Actually
the tragedy seems vaguely familiar
but with new performers, a cast of
thousands.
Gillnets
Nets intended for shrimp have long
drowned sea turtles. Turtle Excluder
Devices (TED) do largely prevent this,
but the American shrimp industry
has long resisted their use on shrimp
nets because a scant one-tenth of
the shrimp escape with the turtles.
Meanwhile shrimp trawlers
under other flagships continue
their business as usual. They long
have used monofilament gillnets.
Lightweight and nearly invisible
underwater, these nets are illegal
in American waters, but sale of the
netted shrimp to American markets
is not.
Far worse is what they do not sell,
the so-called “by-catch” (buy cash!)
that is ensnared and dumped back
into the sea. For every pound of
shrimp that makes it to a dinner
plate, as much as 26 pounds of fish,
seabirds, turtles, porpoises, dolphins
and even whales are dumped back
dead during this biological strip mining of the sea.
The Dead End
Future human generations, if any
exist, will regard our century as The
Golden Age, that is, the age when
gold was the measure of all things.
Our mistreatment of sea animals is
but one consequence of our greed.
Our treatment of sea animals will
not change until our economic values
change. Economy opposes ecology.
The equations are apparent. More
people equals greater demand for
food. More people equals fewer sea
animals. The solutions also are apparent. Seven billion humans alive today
seems enough. Some of us fear that
by the end of our own present human
generation, nearly all species of large
marine animals will be as dead as
the Dodo. Optimists hope it is not too
late to step back from the brink of the
abyss. Whatever our belief, the time
has come to side with the scapegoat, the sitting duck, the underdog,
with Charlie the Tuna, and with the
Chicken of the Sea. My Recovery, cont’d from p. 31
Within a couple of weeks, I started to
incorporate more greens and raw foods.
I was so thankful that Susan opened
her café just in time. All her dishes
were raw and free of sugar, dairy and
gluten. This really helped me get over
the hump. I even started having wheatgrass juice a couple times a week.
I stopped all my pain medication
within two weeks and was amazed at
how great I felt during my treatments.
I really felt like my new eating regimen
was supporting my body and keeping it
alive, while the awful poison was killing
the cancer. The more we learned about
raw, living foods, the more we believed
in Hippocrates Health Institute. I decided I would finish my chemotherapy
treatments and then go to Hippocrates
to help my body heal!
In November 2010, I arrived at Hippocrates. As I walked through the doors
of Wigmore Hall and saw the beautiful
buffet, my first thought was, “I can eat
everything here and as much as I want.”
My sister, Kim came along for support,
while my other sister, a teacher, had to
stay home with her students.
I stayed at Hippocrates for three
weeks. It was my first time away from
my four children and my husband. I
was so fortunate that my amazing parents and husband held down the fort
while I was away, so I could totally and
completely focus on educating myself
and healing my body.
It was amazing! The support and
knowledge from the experienced staff
lifted me to a place I never thought I
would be. Knowledge is everything and,
boy, I was getting a ton of it. Everything
made perfect sense.
Your body is equipped with everything it needs to heal; all you have
to do is use the right fuel! This fuel
comes in the form of nutrients and
enzymes from living foods and extra
oxygen from the multitude of different exercises and treatments. I also
released years of negative thoughts
and patterns through yoga, meditation
and spiritual guidance.
Hippocrates isn’t all about the lovely
wheatgrass; it is so much more. It is
about the whole body, mind and spirit.
Hippocrates Health Institute is like a
“one-stop shop” for everything your
body needs to truly be alive!
I was told that getting cancer would
be a gift, but I really had no idea what
that meant. For years, I was always
taking care of everyone else. I felt
overwhelmed on many occasions, but
thought it was because I wasn’t good
enough. I felt like I had to work harder
to get it all done. At Hippocrates I
learned that I was number one and
deserved to take care of myself first.
Once my needs were met, I was able to
offer even more help to others without
exhausting my energy.
In February 2011, my scans showed
no sign of disease. When retested in
October 2011, all my tests were once
again clear! I am a survivor of this
horrible disease. My daily regimen
consists of wheatgrass (a splash of
fresh lemon makes it taste pretty good)
and a raw vegan diet, along with time
for daily mediation and “me” time. I can
tell you, in more ways than one, this
scary diagnosis has definitely turned
out to be a beautiful gift!
I have been educated about what is
really important in life and provided
with the best tools in helping to achieve
it. I have to thank Michelle, Susan and
Heather who have helped me understand how spiritually, physically and nutritionally I can beat this! Education is
such a powerful tool and, unfortunately,
the current medical system does not
agree with it. Educate yourself, never
doubt what you learn and know that
you can heal yourself. My family continues to read and expand our knowledge
daily, ensuring we are forever learning. I am blessed with the support of
the most amazing husband, children,
parents, sisters, in-laws, aunts, uncles,
cousins and friends that have given me
so much love, prayers and support to
live and love life to the fullest!
I believe that things happen for
a reason and I got this disease to
awaken me to the gifts and true
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Mental Illness or Caffeine Allergy?,
cont’d from p. 15
For example, after being given a caffeine compound, larvae showed signs
of confusion.3 Little wonder humans,
too, can experience confusion and even
psychosis.
Caffeine destabilizes your nervous
system in other ways. A diuretic, caffeine speeds elimination of many minerals and vitamins, such as potassium,
zinc, magnesium, calcium, vitamin
C and the B vitamins (especially the
anti-stress vitamin B1). This can lead
to deficiencies, which increase anxiety,
panic, mood swings and fatigue. The
problem is compounded as caffeine
causes blood sugar to rise in the first
hour after consumption, creating an
initial buzz, and then drops to subnormal levels, causing an energy crash.
Coffee: the Worst Offender
52
Coffee is especially bad because it contains two other stimulants: theophylline and theobromine. A mere four cups
per day can make a person nervous and
jittery, while eight cups will send some
into a panic attack. Caffeine injections
also produce panic in healthy volunteers participating in anxiety studies.
If you are already suffering anxiety and
panic episodes, even a little caffeine
will make you feel uncomfortable and
jittery and aggravate the frequency and
severity of episodes. Caffeine causes
panic attack by interfering with adenosine, a brain chemical that normally
has a calming effect, and by raising
levels of lactate, a biochemical implicated in producing panic attacks. The
effect can last for as long as six hours
and interfere with sleep.
But what about caffeine junkies who
can’t live without their fix and appear
to tolerate caffeine well? Apparently,
these folks are also getting into a tizzy.
In a study published in the American
Journal of Psychiatry, 1,500 psychology students were divided into four
categories based on coffee intake:
abstainers, low consumers (one cup
or equivalent a day), moderate (one to
five cups a day) and high (five cups or
more a day). 4 The moderate and high
consumers demonstrated higher levels
of anxiety and depression than the
abstainers. Further, the high consumers
had higher incidence of stress-related
medical problems and lower academic
performance.
This tells us that even if you are not
caffeine sensitive, consuming large
amounts of caffeine — usually more
than 250 mg per day — can be dangerous for your physical and mental health.
Give Up Caffeine
To break the caffeine habit, start by
cutting out caffeine products. These
include:
»» All coffee (de-caffeinated coffee still
contains some caffeine)
»» Teas: black, green, kombucha,
yerbe maté
»» Soft drinks
»» Energy drinks: Red Bull,
Monster, Full Throttle , etc.
»» Caffeinated waters
»» Frozen desserts containing coffee,
mocha, or cappuccino
»» Chocolate, including raw cacao
(which contains theophylline with a
similar effect as caffeine)
»» OTC drugs: NoDoz, Excedrin, Anacin,
Dexatrim, Midol, etc.
Check labels. Few know, for instance,
that One A Day vitamins for women
contain the caffeine equivalent of one
cup of coffee. Yes, even some vitamin
pills are caffeinated!
Withdraw Slowly
If you are addicted to caffeine, you
must reduce your consumption
gradually to avoid caffeine withdrawal
symptoms like fatigue, shakiness and
headaches. In most, withdrawal takes
around four to six days. If you are
allergic, physical withdrawal could
take 12 months or longer, and recovery
symptoms can be severe, including:
memory loss, confusion, tremors,
agitated states, insomnia/somnolence
and nightmares.
Tips to help you kick the caffeine habit:
»» Replace caffeine with
healthy products.
»» Drink an herbal coffee substitute
like Teeccino. Eat carob in place
of chocolate and cacao. Include
arousing spices like ginger, cayenne
and peppermint in your diet.
»» Start your morning with
natural energizers.
»» Drink something with intense
flavor like pure cranberry juice,
or suck on a lemon.
»» Eat something that makes you
chomp and bite, like an apple, as
heavy work to the jaw is energizing
and alerting.
»» Take a cold shower.
»» Do quick, intense physical activity,
like jumping jacks or push-ups.
»» Listen to upbeat music.
»» Use herbal energizers and
adaptogens to stay alert.
These include: ginseng,
ashwagandha (winter cherry),
licorice root, reishi mushroom,
rhodiola rosea and St. John’s Wort.
»» Take vitamin B6.
Detoxify Your Liver
The more sensitive you are to the caffeine jitters, the less efficient your liver
is at metabolizing the drug and cleansing it from your body. Help your liver
do its job by eating whole, preferably
raw, organic food as much as possible.
Organic is important because caffeine
is often used as a form of pesticide for
many fruits and vegetables. Eating high
nutrient, low calorie foods will also help
you to give up some of your comfort
food and drinks naturally by feeding
your nervous system the nutrients it
needs, easing the feeling of loss that
you may experience. References:
1.Controlled Fasting Treatment for Schizophrenia, Allan Cott,
M.D. - http://orthomolecular.org/library/jom/1974/pdf/
1974-v03n04-p301.pdf
2.Case reports of anorexia nervosa and caffeinism, John A Sours,
Am J Psychiatry 1983;140:235-236.
3.Caffeine Kills Insects, Scientist Says, http://www.thecrimson.
com/article/1984/10/9/caffeine-kills-insects-scientist-says-pif/
4.Ad lib caffeine consumption, symptoms of caffeinism, and
academic performance, K Gilliland and D Andress,
Am J Psychiatry 1981;138:512-514.
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Killer Fish, cont’d from p. 17
The report stated the mercury concentrations in several species of fish
far exceeded the “acceptable” level. In
neighboring San Francisco Bay, every
fish tested has been heavily contaminated with mercury. This mercury
contamination began in the mid-19th
century when mercury was used to
amalgamate the gold at Slurry Mines
in the Sierra Nevada Mountains. In
my book Killer Fish, printed tables display common mercury levels found in
a variety of fish.
Sushi has become a mainstay in
the Western diet. In its original form,
in ancient Asia, it went through a
fermentation process that alleviated
the massive parasite problem and less
frequent amoeba problem. Wasabi’s
original form was anti-microbial,
which destroyed most of the pathogens and life forms in the raw flesh.
A 2008 investigative report in The
New York Times highlighted the
extreme mercury contamination of
sushi in some of the most popular
Japanese restaurants in the Northeast
U.S. Just two years ago, a prestigious
biology journal stated that tuna, the
most commonly consumed fish, creates neurological, sensory, motor and
cardiovascular problems. The rising
popularity of fish (raw and otherwise)
is another example of marketing
dollars overtaking the science
and facts that prevail about this
untenable “food.”
The presence of bacteria in aquatic
life has dramatically increased over
the last several years, as evidenced
by global studies on specific species.
Escherichia coli, salmonella, staphylococcus aureus, and listeria monocytogenes are just a few seafood-borne
pathogens found that are capable of
wreaking havoc on the human gastrointestinal tract.
Sexual disruption in fish also threatens humans. 1999 brought the first
warning of a health threat from the endocrine-disrupting compounds found
in a wide array of wildlife, including
54
fish. Over the last quarter-century, an
impressive body of evidence has been
accrued by the scientific community
regarding estrogen and fish. It turns out
the “estrogen mimickers” that humans
consume in fish dramatically reduce
their sperm and egg potency, making
it much harder for the fish-eaters to
spawn offspring. This component in
fish also feminizes men and masculinizes women. For the first time in known
history, there are approximately 2%
more females being born than males.
In 2008, a report highlighted a
study conducted in the Potomac
river watershed near Washington.
The paper stated that all the male
smallmouth bass studied had become
“intersex fish,” displaying female
characteristics. When we consume
these mutated species, the symptomologies and changes occurring in the
fish are bio-magnified in our bodies.
Pharmaceutical drugs are yet
another added attraction among the
plethora of concerns surrounding fish
consumption. U.S. Geological Survey
studies have shown that water waste
treatment plants cannot remove drugs
before releasing “purified” water back
into the environment. Due to these
pollutants, 80% of the fish caught
in rivers and tributaries throughout
North America were found to contain
significant amounts of pharmaceutical
drugs. As far back as 1996, the U.S. Congress ordered the U.S. Environmental
Protection Agency (EPA) to develop a
screening program for identifying the
chemicals that cause fish abnormalities. Nearly two decades later, the EPA
has yet to test a single chemical.
When the heads of the EPA were
asked why they have not followed this
directive, they stated, “Our limited resources cannot absorb the costly technologies necessary to do this work.”
Nobody is watching and it is an environmental free-for-all for industry and
corporations that pour anything they
wish into our global environments.
Throughout Europe, Asia, and
North America, there is undeniable
scientific evidence that every drop
of water in our environment is now
contaminated with at least some
level of manmade toxins. In Italy, for
example, biologists from the University of Genoa recently published a
study that found bisphenol throughout the Po River (Italy’s longest river).
This compound was determined to be
BPA (bisphenol-A), a plasticizer used
in cosmetics, personal care products,
baby bottles and liners for cans.
In the middle of the Pacific Ocean,
there is a gathering of hundreds of
square miles of plastic that is floating
freely and giving off bisphenol. Known
as the Great Pacific Garbage Patch, this
plastic trash pile is so large, it qualifies
as the word’s largest landfill. Aquatic
life unwittingly consumes these
disease-causing, manmade particles as
they emulsify from these throw away
waste products. As Canadian scientists
reported in the journal Proceedings
of the National Academy of Sciences, it
does not take much of these chemicals
to alter the sexuality and the health of
any species that consume them.
Omega-3 has become synonymous
with fish oil, yet there is clear evidence
that the consumption of fish oil causes
disease and this product does not offer
the health benefits that are touted. As
time passes, science mounts, showing
that many fish species harbor dangerous fatty acid combinations.
There is often an 11:1 ratio of
omega-6/omega-3 in some of the most
commonly consumed fish versus the
optimum 1:3 level found in plantbased sources. The unhealthy fatty
acid ratio found in many common fish
precipitates higher levels of cardiovascular disease for those who consistently eat these “fishy foods.”
The unhealthy aspects of fish are
even worse when the oil is removed
from the fish, then chemicalized and
deodorized before encapsulation or
bottling. This is why Michigan State
University linked higher rates of colon
cancer in the population of people consuming fish oil. cont’d on next page
Additionally, the British Journal of Nutrition
reported on athletic performance and fish
oil. It turns out that people who consume
fish oil are reducing every aspect of their
athletic ability.
Another common myth is that fish oil
slows mental decline. A study from the
Journal of the American Medical Association
(JAMA) reports that there was no benefit
derived by a group consuming fish oil since
their cognitive function did not correct mild
to moderate Alzheimer’s Disease. JAMA
went on to say, “There is no basis for recommendation of supplementation in the quest
of helping those afflicted with dementia.”
With our busy lives, we understandably
hope that health authorities, researchers and governmental scientists keep us
informed as to what is best to eat. Unfortunately, the loudest voice is that of corporate
interests whose sole objective is to sell us
their products. Science has been hijacked
by these interests, and the majority of socalled research is merely a marketing ploy.
We once again bring you the unabbreviated truth. Now it is up to you to determine
if you have enough respect for yourself, and
your loved ones and friends to make the
right move and abolish the fish and other
water-based creatures from your diet. Is Fish Oil Toxic ?, cont’d from p. 20
Excellent resources such as the
Bioneers Conference (bioneers.org )
offer some of the best information
from environmental experts to gauge
our effects on the oceans and find
solutions to get back on track.
In conclusion, there are fish oil
companies attempting to do the right
thing; however, extensive monitoring and research is needed to keep up
with the rapid changes and toxicity
facing all of us. In the meantime,
focusing on plant-based sources
of omega-3s is the safest route — and the way nature intended. See pages 18, 19 for more on omega-3s.
1.2010 Fish Oil Supplements were Toxic: California lawsuit claims
popular brands of fish oil dietary supplements contain unsafe
and illegal levels of polychlorinated biphenyls, or PCBs…targets 8
supplement manufacturers or distributors:CVS Pharmacy, Rite Aid,
General Nutrition Corp.,Solgar, Twinlab, Now Health, Omega Protein and Pharmavite.Testing found levels of PCBs in supplements
in popular fish oil products varied wildly from about 12 nanograms
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per recommended dose to more than 850 nanograms in the most
contaminated product. http://www.sfgate.com/cgibin/article.
cgi?f=/c/a/2010/03/02/BARO1C9RD3.DTL
2.Radioactive Fish on West Coast:US journal Proceedings of the
National Academy of Sciences, first time huge migrating fish (blue
fin tuna) have shown to carry radioactivity such a large distance.
Although the levels of caesium(134 and 137) have increased 10
times,the governments of US and Japan still consider these safe
levels) http://www.kansasfirstnews.com/business/story/Radioactive-bluefin-tuna-crossed-the-Pacific-to-U/Qpku9FxfP0iU8IniCPF0g.cspx
3.Associated Press, quoted Fisher:”Frankly, we are a bit shocked. That
an ocean fish across the Pacific to retain the radioactive material
it is quite surprising. “ Published On Wednesday, May 30, 2012
By admin. Under: Financial News. Tags: Japan, Japanese nuclear
radiation fish Jingxian the U.S. West Coast 4.WARNINGS Mercury Toxicity 2012:METHYLMERCURY IN SPORT
FISH. New findings of first statewide study of contaminants in
fish caught off California coast show methylmercury, a toxin that
damages the nervous system of humans. http://www.oehha.
ca.gov/fish/hg/index.html
5.Department of Fisheries: http://www.dced.state.ak.us/ded/dev/
seafood/by_products.htm
6.Food and Agriculture Organization of the United Nations http://
en.wikipedia.org/wiki/FAO
7.Fish species used in fish oil: www.fao.org/fishery/topic/16140/en
8.Banned Chemicals Found in Popular Nutritional Supplement Lab
Analysis Uncovers Carcinogenic Contaminants in Fish Oil Tablets
http://www.greenpeace.org/usa/en/news-and-blogs/news/
banned-chemicals-found-in-popu/
9.Fish Oil Supplement Tests Show Problems with Nearly 30% of
Products Selected for Review https://www.consumerlab.com/
reviews/fish_oil_supplements_review/omega3/
10.http://articles.mercola.com/sites/articles/archive/2010/10/16/
rudi-moerck-on-fish-oil.aspx
11.New Zealand Research on Fish Oil Risks:” Fish oil is a highly unstable product…as soon as it is extracted from fish, and exposed to
oxygen, metals, light and heat, it begins to oxidise. Most…remove
many of the oxidation products during the purifying process but
this is not enough,” says McLean. “Oxidised oils and fats of other
types have been shown to increase the risk of atherosclerosis
and thrombosis in a small number of human trials (even) with
relatively low levels of oxidized product-similar to a regular dose
of fish oil capsules,” Rufus Turner. (According to a test carried out
in by Central Science Labs in the UK - http://www.fera.defra.gov.
uk/
12.The presence of oxidative polymeric materials in encapsulated
fish oils - Vijai K. S. Shukla and Edward G. Perkins http://www.
springerlink.com/content/p614p655166x1152/
13.Voicebio : (Kae Thompson newsletter 2012)
14.L Sanguansri… - Functional food ingredients and …, 2007 - books.
google.com : http://www.ncbi.nlm.nih.gov/pmc/articles/
PMC2694142/
15.Elevated levels of Lipid peroxide in fish oil: http://www.ncbi.nlm.
nih.gov/pubmed/1432259
16.Decline in Fish Oil Consumption among Pregnant Women after
Mercury advisory: http://www.ncbi.nlm.nih.gov/pmc/articles/
PMC1989666/
17.1EPA fish processing methods http://www.epa.gov/ttn/chief/
ap42/ch09/final/c9s13-1.pdf
18.Journal of the Science of Food and Agriculture:HPLC determination of ethoxyquin. http://onlinelibrary.wiley.com/doi/10.1002/
(SICI)1097-0010(20000101)80:1%3C10::AID-JSFA478%3E3.0.CO;2T/
abstract;jsessionid=80CF7CDF6830C930F00CBAF930800538.d01
t03?deniedAccessCustomisedMessage=&userIsAuthenticated=fal
se
19.PAN Pesticides Database – Chemicals: Ethoxyquin http://www.
pesticideinfo.org/Detail_Chemical.jsp?Rec_Id=PC35089
20.Bioneers Conference 2012: http://globalpossibilities.org/newsfrom-bioneers-june-21-2012/
55
ARE YOUR ADRENALS
UNDERPRESSURE?
The Dangers of GM Fish, cont’d from p. 30
GM fish waste fed to livestock would be introduced to the
food supply of omnivores who don’t even eat GM fish, or
who do not eat fish at all.
The second major consideration is the impact of GM fish
on mammalian health, including human health. In September 2010, the American FDA approved GM salmon as
“safe” for human consumption,2 but I am not convinced this
approval was not a political decision rather than a sciencebased one. The current evidence falls short of any real assurance of the safety of GMOs (genetically modified organisms)
in the food supply. The human health risk far outweighs any
public relations line about feeding a hungry world.
Health conscious consumers must be aware of the
potential for GMO contamination from multiple sources — not just GM salmon, but shark fin, other fish, and the
many GM monocropped foods. Mandatory labelling of all
GM foods, including salmon, is the only way to ensure the
public’s freedom to choose.
A plant-based, whole food, organic, local diet is still
the better way of eating in order to reduce health risks
associated with meats and with GM-contaminated meats.
I’m part of a local Toronto group recently formed to raise
awareness about GMOs. 15 00
$
value
References:
1.http://www.comcom.govt.nz/media-releases/detail/2009/inghamswarnedovergmfreechickenclai/
2.http://www.cbc.ca/news/health/story/2010/09/10/pei-gmo-salmon-aquabounty-584.html
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57
Mara bringing Ute a vegan snack
Wild Dolphins, cont’d from p. 38
Mara has offered me a gift of live
salmon several times. I appreciated
her offers but declined each time, as
I am a long-time vegetarian. Mara
took the hints and now she picks me
seaweed — like sea-spaghetti — and
brings it to me, watching me eat it. She has perfect teeth, as she
consumes her natural food, which
is live fish. It is interesting to me
that she will not eat it fish that is
no longer alive. There was once a television crew
with Fungie. They threw him fish
from their boat, thinking he would
eat it. Fungie collected the dead fish
he was thrown and threw them back
onboard to the crew. Then he got his
own fish of his choice and disappeared into the big blue. I feel very fortunate to have met
many thousands of people and witnessed their interaction with wild dolphins. The dolphins‘ complex social
skills and cognitive and affectionate
Don’t I Still Need Fish for Protein ?,
cont’d from p. 21
From this point the human constitution may easily absorb the amino
acids and create its own protein. It is
easier on the body to eat the amino
acids in their natural state in the first
place, which is from plant foods.
With the advent of nutrition awareness, people often turn toward fish as
a “good” source of things like protein
and EFAs (essential fatty acids). EFAs
such as linolenic and linoleic acids are
elements which the human structure
58
abilities are easily recognized in these
encounters, and it is hard to grasp
the breadth of their abilities until
you have seen them firsthand. When
cetaceans are confined in concrete
tanks in controlled circumstances,
they are disconnected from anything
that is natural. A true encounter and
real research about these magnificent
mammals can only be conducted in
the wild, on their terms.
Wild dolphins have their own
minds; they do whatever they want
to do. Sadly, we humans are conditioned to think that we are superior to
other animals, particularly those from
the sea. It is easy to find examples
of mankind’s many impositions on
animals: dolphinariums, pet stores,
fish farms, factory fishing operations.
What is rarer to find is the understanding that, just like our finned
friends, humans’ only true dominion
is over our own actions. The idea that
humans can outsmart nature and
bend it to our will is a grave misconception, as evidenced by the collapsing ecosystems on our planet.
Food, clothes, cosmetics and building methods, to name just a few, are
choices we can consciously make
for ourselves so we can live in more
harmony with nature. Responsible
lifestyle choices honor the lives of
the dolphins and of all life forms
on the planet. cannot synthesize, yet are necessary
for good health. Among these are
omega-3, 6 and 9 fatty acids. These
are also found in certain plant foods
such as organic flax seed oil, evening
primrose oil, pine nuts, olive oil,
walnuts, pecans and hemp oil.
Certain fish also contain these, especially the fatty fish such as salmon,
shellfish, mackerel, herring, tuna and
shrimp. It’s important to note that fish
get omega-3s from microalgae. Small
fish eat the microalgae and then are
eaten by the carnivorous fish (such as
In my home by the Atlantic Ocean
there is not much habitation, yet
there is quite a lot of man-made
pollution — to the extent that you
can taste fertilizers, detergents and
shampoos in the ocean at times. There
are objects like aluminum cans, bags,
angling gear and plastic materials
that the dolphins collect and bring to
me to dispose of. It is not hard to see
why one of the subjects of this year‘s
American Association for the Advancement of Science conference was
the discussion of dolphins as nonhuman persons.
It is through my experiences with
wild dolphins that I got into raw and
then living foods. Another reason
I embraced “real food” was to keep
my body in balance and more easily
cope with long exposure to chilly sea
temperatures.
I heard about the pioneering research of Hippocrates Health Institute
and was fortunate enough to attend
a talk given by Drs. Brian and Anna
Maria Clement in Ireland, which
deeply resonated with me and made
me decide to come to Hippocrates. Fins crossed that an animalfriendly, conscious lifestyle works out
dolphinously well for you as well. Learn more about Ute Margreff
and her cetacean friends at
www.dolphinuniverse.com.
salmon) which humans tend to eat.
Like fish, humans can get their EFAs
directly from plant foods.
The sickest fish are bottom feeders.
Their sole purpose in nature is to
consume all the garbage that nothing else in the ocean wants. They also
tend to be very high in cholesterol,
like “couch potatoes.”
These include lobster, shrimp,
crab, oysters and clams. Research has
shown that pollutants accumulate
in the fatty tissues of creatures. cont’d on next page
As a larger fish eats a smaller species,
there is a cumulative effect.
Dr. Grace Mankowski, who is also
a chemist and long time associate of
mine, has specialized in hair analysis
and live blood cell analysis for nearly
twenty years. She has had patients in
China, Japan, Russia, Poland, Eastern
Europe, Latin America, Australia,
New Zealand, Canada and the United
States. Dr. Mankowski notes that,
worldwide, the heavy metal with the
highest accumulation rate is mercury.
It is also the most difficult to chelate
or extract from the blood. She has
traced this mercury accumulation to
the intake of fish.
Dr. Mankowski has a patient she
chelated for ten months to eliminate
mercury accumulation. The patient,
who has eating issues, binged for two
weeks on tuna fish after her treatment, and brought the mercury levels
right up again.
During the 1950s and 1960s, while
the U.S. military was playing around
with nuclear waste and did not know
what to do with it, the waste was
stored in 50-gallon steel drums. The
U.S. Navy dumped these drums into
the ocean. Now, 50 years later, the
salt water has eaten through the steel
drums, and the nuclear waste has
been leaching into the oceans for the
past couple of decades. This is another
reason not to eat fish, it is better to eat
northern Alaskan salmon. They are
somewhat above the line of pollution.
Mercury poisoning, also known as
hydrargyria, causes central nervous
system problems, which can include
symptoms such as anxiety, depression,
confusion, irritability, insecurity, phobias and fatigue. The most common
(and avoidable) source of mercury
exposure is seafood. The most deadly
form of mercury is methyl-mercury,
which is formed after mercury is absorbed into animal tissue.
Adult exposure to methyl-mercury
can result in numbness, tingling in
the extremities, hormonal imbalance,
loss of coordination and sensory loss.
Exposure to a developing fetus or
young child can result in neurological
abnormalities. Often, central nervous
system damage caused by mercury
poisoning is irreversible.
Factory farmed fish are given chemicals that are designed to make the fish
have a “wild” taste. These fish are often
fed parts of cows, goats and sheep,
causing the fish to be contaminated with mad cow prions. Even radiation does not cause these prions to die. It appears the safest and wisest
way to consume EFAs is through plant
foods. See the articles in this issue by
Tom Fisher, RN, and Chef Ken Blue for
ideas on introducing more plantbased omega-3s to your diet. You will
find many of these foods also offer
complete amino acid profiles. In the
final analysis, as my good friend
Dr. Shawn Miller says, “If you don’t
take care of your body, where are
you going to live?” Optimize Your Detox Program
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Real Kids Real Food, cont’d from p. 13
“Lisa Santana, of Somerville, said that
she’d like to run an after-school program,” recalled Betsy. “Another graduating student, Bonny Carroll, host of the
Somerville television show “Raising
Families” and a member of Somerville
Early Childhood Committee, offered to
work with Lisa and inquire if Elizabeth
Peabody House would like us to run an
after-school program about healthy
eating.”
It was also fortunate that “the week
following Life Force’s graduation, in
November 2011, Karen Ranzi, author of
Creating Healthy Children, was staying
at my home while on a lecture tour,”
Betsy continued. “At one of her lectures,
I met Brian Axelrod, who had worked
with Karen’s daughter in an Eco-Village
in India during his junior year at Lesley
College, where he majored in Sustainability and minored in Complementary
Medicine. We immediately hit it off
and he signed up for Life Force Energy
as an intern and as a volunteer for the
potential after-school program.”
While not everyone who started
could stay, other volunteers joined
in, like Miro Fitkova, a graduate of
Life Force, and Letitia Richards, Vegan
Health Coach / owner of Peace of Food
Wellness and Assistant Manager of Prana Cafe. Over the course of ten sessions
of biweekly hands-on activities, RKRF’s
volunteer staff started conversations
with the students about seeds and soil,
local foods and health, sprouts and
homemade salad dressings, culminating each day with the preparation of
something delicious.
Gorman recalls hearing from one
student, “Please, please, please tell me
we’re making smoothies today.”
“Our kids love trying new things,”
said the EPH after-school director, Janai
Mungalsingh. “I think they are really
driven by their stomachs!”
As for going forward, she suggested
that RKRF consider opportunities for
civic engagement and community advocacy. “Healthy eating and moving are
good, yes, but lifestyles need to be part
of the focus,” she said. She would like
60
to teach them how to shop and how
to make better food choices, and also
to create discussion points for dinner.
Those points coincide with Gorman’s
observation that “family involvement is
crucial for the success of the program.”
Parents appreciated the dinner
prepared by the students at the end-ofthe-year party on June 6th. “This was
surprisingly delicious,” said Belia Ducasse, who has three sons under age 10.
“This was very engaging and surpassed
any expectation.”
The raw menu included green
smoothies, zucchini pasta with marinara sauce, guacamole and rainbowcolored veggies, sunflower sprout salad
with Hippocrates dressing and carob
mousse. Parents and children enjoyed
the food so much that many asked to
bring leftovers home, along with the
recipe booklets provided.
“They were coming back for seconds,” said Gorman. “I was telling all
of the adults that it was all raw, live,
nothing cooked. They were surprised!
One kid came back, and he already had
been back for seconds, but he wanted
to take some home for his mom, who
couldn’t attend.”
“I think it was a huge success,” said
Letitia Richards. “Sarah [Steinberg, an
RKRF intern] and I were saying that even
with kids who misbehave, when you
give them a responsibility, they go and
do it. I loved how this all worked out.”
RKRF fulfills the Optimum Health
Solution (OHS) mission of eliminating
obesity, chronic disease and malnutrition, especially in children. All proceeds
of the non-profit’s programs contribute
to actualizing this vision. In order to
continue and expand RKRF, OHS has
launched a campaign to raise funds.
“Our intention is to have RKRF be a
model for after-school programs across
the country and the world,” said Betsy.
“Our goal is to heal the planet, one
person at a time.” To participate in this dream, please
visit the RKRF website for more details:
www.realkidsrealfood.org. And please
send tax-deductible contributions
payable to and mailed to:
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Fish Farms, cont’d from p. 27
As fewer salmon make it to sea each
year, their numbers dwindle. Wild
salmon collapses are predicted in the
next decade in some affected areas.
Fish are forced to live in crowded
conditions on farms, creating an
excess of fish waste and unconsumed
feed in the water, which pollutes the
surrounding waters. Living in such
close proximity gives rise to disease and infection, which is usually
responded to with antibiotics, further
polluting the surrounding environment. The fish themselves can pollute
the environment as many escape
when net-pens are damaged by
storms. Nearly three million salmon
escape from farms each year. These
escapees can often outnumber wild
species, causing many complications.
The introduction of foreign marine
species — both exotic species and
domestic forms of native species — is
a growing problem. Since an overwhelming number of farmed fish
escape their pens, aquaculture is the
primary way that foreign species are
introduced to new areas. This disrupts
local ecosystems and threatens native
species in many ways: escapees can
carry diseases and parasites that are
lethal to local wild species, indigenous
species are displaced as they have to
compete with newcomers for habitat
and food, the long-term survival and
evolution of wild species is hampered
when foreign species breed with wild
stock and dilute the gene pool.
Onshore fish farming is another
form of aquaculture that has gained
recent popularity. These operations
consist of giant swimming pools
filled with fish in places like Ohio.
Onshore aquaculture creates untold
amounts of toxic waste and this kind
of farming is very cruel to fish, removing them from any semblance of a
natural environment. These confined
fish are still tainted with environmental toxins, as they are fed wild fish
and fish oil. Onshore farms also utilize
62
the inefficient “more wild fish in for
less farmed fish out” practice. Regulation of these farms is at least as lax as
offshore aquaculture, and those who
have visited these overcrowded pools
of fish say the water is almost black
with feces.
Wild fish aren’t the only species affected by factory farms. High concentrations of prey animals and waste
food inherent to aquaculture farms
attract everything from wild seals,
seabirds and sharks to mollusks and
crustaceans. To protect their farms
from predation by native animals,
many aquaculture operators illegally
kill would-be predators. Some farmers kill wild animals legally, as is the
case with Canadian farmers who are
obliged by law to shoot and kill sea
lions (Fisheries and Oceans Canada,
“2001 Marine Mammal Predator Control”). Many salmon farmers also use
Acoustic Harassment Devices (AHDs)
to deter predators. These machines,
targeted specifically against seals,
emit a high-pitched noise (198 decibels — equivalent to the sound of a jet
engine at take-off) that causes physical pain in the animal’s ears. Unfortunately, AHDs also harm dolphins, porpoises and whales. Studies in Canada
found that the intense pitch scared off
harbor porpoises and killer whales at
a range of up to 10 kilometers. As our appetite for fish grows, so
does our dependency on imported
fish grown on foreign farms, largely
in Asia and Latin America. These
regions have potentially unsafe production practices and use chemicals
and additives that have been banned
in the U.S. It is important to note that
just because a practice or additive
would be illegal to implement in the
U.S. does not mean the sale of the end
product is discouraged. In fact, the
United States alone imports approximately 10.7 billion pounds of farmed
sea animals annually. Beyond the
substances that fish farmers add to
farmed fish, there is also the concern
of environmental toxins such as mercury, BPA and dioxins.
Most countries, including the U.S.,
require labels to identify farmed and
dyed salmon, but many big-name retailers have been sued in recent years
for failing to comply with the laws.
Monitoring of domestic fish farms is
poorly regulated and the overwhelming majority (80% in 2009) of farmed
fish consumed in the United States
is from foreign farms. Not only is
there no oversight on the foreign
farms — there is virtually no oversight
when the fish arrives in the U.S. The
Food and Drug Administration tested
about 0.1% (one-tenth of one percent)
of all imported sea animal products
for drug residues during 2009. Only
2% of total sea animal imports are
inspected at all (Oceana, 2011).
As with any packaged food,
consumers must know what to look
for when reading fish labels. A 2011
Consumer Reports exposé revealed
grossly negligent fish labeling practices. Over one-fifth of the 190 pieces
of sea animals bought at retail stores
and restaurants in New York, New
Jersey and Connecticut were not what
they claimed to be. The most notable
of the misidentified fish was tilefish
being labeled as grouper. On average,
tilefish contains three times the mercury found in grouper, which is why
the FDA advises pregnant women to
avoid tilefish completely.
Beyond human error (and potential
deception, as some experts say mislabeling is a way to “launder” illegal fish
into the sea animal market), the labeling system itself is flawed. Consider
these loopholes in the USDA’s labeling
laws:
• “Processed” sea animals are
exempt, leaving more than 50%
sold in the U.S. without labels.
• 90% of fish sellers, such as wholesale markets, are exempt.
• No enforcement mechanism exists and violators face paltry fines.
cont’d on next page
Another parallel between labeling of land and sea animals is greenwashing — the practice of making a product
appear eco-friendly when it is not. A study at the University of Victoria determined the “eco-label” found on some
farmed fish is no assurance that sustainable methods were
used in production. In fact, some were worse than conventional fish farms when it came to protecting the oceans. As
with labels that proclaim “free range” or “cage free,” “wild
caught” labels on sea animals should be looked at with
scrutiny, as many are applied to farmed fish.
Some proponents of aquaculture claim closed containment fish farms hold promise for sustainable sea animal
production, but the jury is still out, as these operations
still require more wild fish in for less farmed fish out. One
thing is for sure — the most powerful method for change
in the fish industry is voting with our dollars. Many
experts say there is no such thing as sustainable fishing
these days, but for those of us who feel they really must
eat aquatic animals, wild freshwater fish caught with a
hook and line is still the way to go. Whether we are vegetarians (and remember, fish are
not vegetables) or omnivores, more sustainable fishing
practices benefit us all. Reading labels (with scrutiny) and
asking questions can be helpful in making educated decisions. The less farmed fish we all buy, the more conscious
practices will abound. Earn Your Bachelor’s Degree
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Fished Out!, cont’d from p. 29
If people feel they must eat fish, it is sensible to eat lower
on the food chain (smaller fish like anchovies and sardines). Avoid large, long-lived species. Beyond that, ask
these questions when choosing seafood: Is this species
in trouble in the wild where these animals were caught?
Does fishing for this species damage ocean habitats? Is
there a large amount of ocean bycatch taken with this target species? Does this fishery have a problem with discards
(undersized/undesirable animals caught and thrown away
because their market value is low)?
As Callum Roberts points out in The Ocean of Life,
changing course by the smallest degree will put us in a
very different place in coming decades. Each sustainable
decision we make will add up in the long run.
“When humans get into trouble they are quick to
change their ways,” says Dr. Boris Worm. “We still have rhinos and tigers and elephants because we saw a clear trend
that was going down and we changed it. We have to do the
same in the oceans.” 1. Worm B. Impacts of biodiversity loss on ocean ecosystem services. Science. 2006;314: 787-790.
2. http://home.windstream.net/bsundquist1/fi2.html, retrieved August 14, 2012
3. O’Leary, B. et al., “Fisheries Management,” Marine Pollution Bulletin (2011) 62: 2642-48.
4. Pauly, Daniel, “Aquacalypse Now,” The New Republic (2009)
5. Essington, T. E., “Ecological Indicators Display Reduced Variation in North American Catch Share FIsheries,” Proceedings of the National Academy of Sciences 107 (2010): 754-59.
6. http://www.earthsave.org/environment.htm, retrieved August 14, 2012
63
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