Farmed Norwegian Salmon World’s Most Toxic Food

a country road in western Norway surrounded by glaciers and cliffs a winding path along the banks of the fjords after hours of searching I finally reach my destination floating in cold water fish farms where one of the treasures is found hidden places in the country

salmon

are

farmed

in these desert places surrounded by fences and closed doors I have an appointment with a man who wants to reveal what he considers a scandal hidden under the waters of the fjords Kurt Odigal is one of the

most

respected environmental activists in Norway has gone to war against

salmon

farmers who according to him are responsible for a large scale health disaster, it is the sauce for this and they know all these fish because there are too many of them together, you know, with two million in a fish farm like this , there are too many. together and they get sick and today you have a you have a panda me because pd and isa are spread all over Norway and they don't say it, they don't want to tell it to customers like people in France. you know that for the last 10 years curt odigarov has put these factory farms under strict surveillance gathering evidence today he wants to reveal to me the practices of these

norwegian

fish farmers whom he considers so dangerous in these images that he filmed claims that these men are by pouring a powerful pesticide on These waters, one known to have neuro

toxic

effects, must be protected with work suits and gas masks from chemicals to treat salmon attacked by pests and diseases that abound in these forms, you will find different types of evamactin. he finds the flu balancer that he owns, you know all kinds of chemicals and that's disgusting, you know, you know, it's nothing for people to eat.

I mean, you know Norwegian is the

most

toxic

food

you have in the whole

world

. Toxic fish regularly sold in our supermarkets and Norwegian salmon are not the only species concerned about verifying these accusations. I spent several months researching behind the scenes in the fishing industry. The healthy

food

par excellence recommended by doctors and nutritionists. Fish has retained its image as a healthy and natural product, but its meat remains the same. many secrets among the most toxic of the agri-food industry from Norway to Vietnam passing through Sweden and Denmark I investigated the ins and outs of this global industry fish, livestock, fishery products but also prepared dishes that we are going to immerse ourselves in the murky waters of an outside industry of control that, as far as we know, is pouring a dangerous cocktail of chemicals into the food that reaches our tables In France, fish consumption has more than doubled in the last 50 years and has now reached 37 pounds per year per capita , that is, more than beef or chicken. meet the demand today new fish have appeared and today's fishmongers barely resemble those of the past hello young man, what would you like?

I would like two salmon fillets, please, okay, okay, in this Parisian fishmonger the salmon is Scottish the sea bass is Greek and apart from the trout you don't see a French fish we have very little French fish because we know that's not what we get , they only say that it is from certain areas of the North Atlantic. A few years ago we had much more precise information today. The vast majority of the fish consumed in France is imported and almost half is

farmed

fish. We have farmed salmon, sea bass and sea bream. About 60 percent is seafood and the rest is farmed fish, which is much cheaper than seafood products like this farmed salmon. fillets or these pangasius fillets at 12 euros 90 per kilo is the cheapest fish in the store at 12.90 per kilo that allows some people to eat cheap fish they cannot afford to buy phillips cod at 32 euros per kilo sells very Good, when will the next shipment be tomorrow?

It is relatively unknown until 10 years ago. Today, the pangasius is one of the 10 most consumed fish in France. It can be found in fishmongers and also in most supermarkets in the form of frozen fillets, but thanks to its low price, pangasius has become especially common. in collective catering to the point of becoming one of the most consumed fish in school lunches, how have these farmed fish products been offered at such low prices and what exactly can be found in the meat of this fish that is it serves? to our children in the south of vietnam in the mekong delta the first step of my research here panka is part of the culinary traditions that are sold in the markets and consumed every day in restaurants but behind this traditional image there is another reality for 15 years the panga has also become one of the main money generators in the region 95 of the

world

's production comes from the south in the vietnamese town of kanto in the delta a statue has been erected right next to that of Ho Chi Minh, the father of the country's independence, I will discover that This economic success also hides a darker side: the exploitation of the inhabitants and the environment in the river.

I have a date with a busy man the Vietnamese call the panga king. Mr. Min. In just under 15 years he has amassed the fourth richest fortune in the country. country, thanks to its fish farms, exports pangasius to more than 30 different countries, including France, for the first time it has agreed to open its doors to television cameras hello Mr. Min, the big fish feed there, no, let's just show them the small fish, you are hungrier, let's go. there the fortune of Mr. Min can be found entirely under the water of these fish ponds to understand its magnitude you must come here early in the morning and see the spectacle while the fish have breakfast in each of these peons 300,000 pangas an industrial concentration for a voracious fish twice a day and each time we give them three tons of food yes, this is how we feed them stuffed with dry feed in pellets swollen with fat and protein the fish reach adult size in just six months twice as fast as In nature, to ensure production, Mr.

Min has more than 350 ponds of this type. I know there are a hundred million on my farms. You must realize that there are more fish in my ponds than people in all of Vietnam after six months of farming 25 tons. Thousands of fish have been harvested per pond, but for the pangasius this is just the beginning of their journey onto European tables for maximum consumer appeal. Mr Min will undergo a radical transformation at one of his eight fish processing plants in less than an hour. They will be turned into frozen fillets filled with additives ready for export to prepare the fish that will be sold at low prices on the European market more than a thousand workers process up to 100 tons of pangasius per day the remuneration of employees depends on their performance up to 150 euros per month but for that they must maintain the pace on average 10 seconds per fillet 10 hours per day the more they work the more they earn that is the rule before freezing a last step is necessary and that begins in these large washing machines in this water polyphosphate additives that facilitate freezing but they have another advantage: they allow the fillets to absorb water which artificially increases their weight in the end the fish is tasteless and odorless but surprisingly for Mr.

Min that is an advantage for export unlike other fish the pangasius has no smell and it is also tasteless, so it takes on the flavors of the spices that are added to it, so it has suddenly become a favorite in kitchens around the world. That is the secret of the panga. Every year Vietnam exports 1.5 billion of these low-cost, colorless and odorless fillets. 20 of the production from Mr. Min's plants in his loading warehouse, several thousand tons are sent to Spain, Ukraine and Brazil, but according to Mr. Min, there is also a wholesaler to certain French supermarkets who buys a shipment from us and resells part of it.

From the same to Carrefour this is the wholesaler that is based in Paris in Mr. Min's panga we did not find anything that could cause health problems, but in other fish farms some fish have meat with dangerous concentrations of chemical cocktails, most of them Farmed pangasius are sick due to Mekong pollution. Aguas Mr. Wien is the local representative of WWF in 2009 this association put the panga on its red list of products that are dangerous for the environment and for the consumer look there that is a fish farm they are a panga right there the panga in this The farm is built with water pumped directly into the canal, one of the thousands of small tributaries of the Mekong with high levels of pollution.

The pollution can be seen with the naked eye. You just have to compare the color of these small canals with that of the main river. Here it is much more dark due to all the human activity around them in these canals millions of Vietnamese dump their household waste daily the region is also the largest exporter of rice in the world intensive farming practices that spread massive amounts of pesticides in the face of this cocktail of pollutants the waters have reached a state of high alert, these channels concentrate green algae and bacteria that destroy oxygen and release toxins into the water as well and that can make the pancreas sick, of course, because by reducing oxygen levels in the water it affects the immune system and health. of the fish and to treat their pangasius sick from pollution, the farmers pour industrial quantities of medicines into the ponds of this farm, in fact, the fish have contracted several diseases, so there is a great farmer who is a researcher at the university of namur.

In Belgium he came to help this farmer treat his sick panga. They don't have many problems with diseases in the body, oh yes, in their bodies and there is also bleeding, bleeding in the thin areas, yes, bleeding, okay, bleeding, oh, yes, yes, he fights. the problem with that and they also get liver disease in the liver yes yes it has some stages patrick is going to find out that to treat fish farmers they use dangerous doses of medicines many chemicals here it is ok yes yes here you can see the antibiotics In this local pharmacy there is Hundreds of boxes of antibiotics of all types widely used on farms cause a chain reaction, there are always residues found in the environment and eventually the bacteria become resistant to these antibiotics that are administered regularly.

In the fish, these antibiotics increase the diseases that they are supposed to combat, forcing producers to increase the doses, a vicious circle because today the fish farmer cannot avoid it. If the fish consume the antibiotics, they are absorbed by their tissues and will be released as form of residue through feces through excretions and then these antibiotic residues will be found in other places in the canals to the point where they can also spread to other farms because these waters are also used by other fish farmers to stop this cycle vicious that patrick estimon is trying to promote cleaner medicines, but they are too expensive for farmers who complain about the market prices for their fish offered by western distributors.

Oh yes, sulfadiazine. Our production costs are 23,000 dong per kilo, but our selling price is only 22,000 dong, so we are. I'm already losing money, okay, so it's not good for business, uh, yeah, but sometimes it's after the antibiotics, Patrick Stuma will make an even more disturbing discovery. Hemoglobin, okay, pesticides that concentrate in fish meat and in the waters of the Mekong, dry food pellets that make pangasius grow. twice as fast as with natural foods and a record amount of fish concentrated in the ponds, these farming conditions put the health of consumers at risk here in Vietnam is where my research ends because no independent scientific study on The issue to find The answer is to return to a country that has further promoted the use of chemicals and industrial farming techniques.

In Norway, fish farming is an industry that moves 4 billion euros a year. This is the country's second largest resource after oil. 70% of the salmon. Consumption in France comes from these farms that are directly immersed in the waters of the fjords, but in this secret and opaque world, journalists are not welcome and no fish farmer has agreed to open their doors to us. Photoshop, once again I find Kurt Odegaalv, the activist. that fights against the methods used by Norwegian fish farmers to reveal the secrets of fish farms. His organization has used methods worthy of a spy movie.

This boat and also the underwater robot with which it probes the waters of the fjords is full of bacteria there. in the bubbles this layer is full of waste below the farms 15 meter high mountains of sediment where there is a mixture of food scraps and chemicals that are dumped on the farms every day it is incredibly contaminated what kind of elements is this this is um this considers all the talk that has been sprayed for the fish to delight in seeing and contains the fish itself and you will see that the bottom of the sea is completely destroyed, you know, and that is a gas factory, you know, it bubbles withall types of methane and some of these.

The pesticides they are using are the same ones that were used during World War I to gas people. They have complete protection. They have gloves. They have everything. The main problem for Norwegian fish farmers is this parasite, sea lice, which lodge in the flesh of the fish and can kill them, becoming resistant to all treatments. It forces farmers to use increasingly powerful pesticides. These growing conditions produce consequences. terrifying in the fish like in these cod deformed by genetic mutations this is a cod escaped from a fish farm of a court farm, almost 50 percent of the cod are born like this, they can never close their mouth, this is genetic, the damage that is needed eight generations in the sea to eliminate this, you understand, yes, and such a female cod is known to become pregnant by wild male cod.

Look at the beautiful faces. You know you don't eat things like this, but if you cut off its head you wouldn't see it. You know that salmon also undergoes less visible but equally disturbing transformations. Look, this is it. a much smaller tail has bigger tails with sharper corners and the shell does not cover the gills, you know, that's very normal, what we find inside the fish is even worse, typical, this is snow, what the hell, look, this is a fresh salmon, you see how it breaks, you see, this is not a good fish. you know this you should be able to talk back and forth you shouldn't break up like this you know a while salmon contains five to seven percent fat this contains between 14 and a half and 34 percent fat you understand and since the toxic always follows the fat, you know, This is the most toxic food you have in the world.

This is because these fish have more fat. The meat of farmed fish absorbs higher levels of chemical residues and Kurt Odegarov's observations have now been confirmed by the studies of a Frenchman. Researcher Jerome Rouzan, who works for the University of Bergen in Norway, measured the concentration of toxic chemicals present in various food products and the results he obtained are illuminating about the different colors of hamburgers, whole milk, eggs, apples, potatoes, cod and farm salad. That's incredible, we can see in the graph that farmed fish has much higher levels than other products compared to other products. He can see very clearly that farmed salmon contains many more contaminants.

You can see the number as well as I can. Farmed fish is five times more toxic than all other fish. products found in our supermarkets the conclusion is obvious, do you still eat farmed fish? No, no, no, you have stopped doing that since these studies, it is not only about measuring these contaminants, but also evaluating their effects on these laboratory rats. Here we have a test group that we used as a control group where the mice ate standard lab food and we tested them, then we had another test group that had the exact same food except we added farmed salmon for the test group fed farmed salmon that he got some very worrying results what we have here is adipose or fatty tissue from the abdomen if you look at what happens to farmed salmon it's pretty impressive eating farmed fish has made them obese and diabetic these organisms are so exposed if the organisms are exposed to different some of these contaminants they will cause the organism to accumulate more fat so a theory has been formulated that correlates obesity as a consequence of all the contaminants that we find according to their research, which makes The reason why salmon meat is most toxic is not the pesticide that is dumped on the farms, but rather the dry pellet feed that is fed to the fish.

The contaminants come mainly from the feed that is fed to the salmon. What are these? contaminants? There are dioxins, PCBs, deldrin, aldrin, toxophene, all these chemicals, how is it found in the dry environment? feed the siphon well with pellets, you will have simple, dry food that is even more dangerous than pesticides and antibiotics. How is it made and why is it so toxic? The small port of Tiberan, in western Denmark, here the fishing boats do not supply the fish markets or supermarkets this factory manufactures fish feed finn nielsen is the factory foreman here is his specialty pressure here is our product pellets dried fish these pellets are made from the meat of freshly caught fish that day a shipment of eels was sucked directly into the ship's holds through this pipe that takes them to the processing workshops why do you use these eels for your fish pellets food?

Because it is a fatty fish, it contains proteins but also a lot of oil, etc. What interests him are the fatty fish in his factory, 20 come from the Baltic Sea and that is where the problem begins. The Baltic is one of the most polluted seas in the world and some of the species caught there have become toxic, contaminating the pellets. but also the entire food chain in sweden i have an appointment with jan isaacson he is a greenpeace activist he takes me to a fishmonger to buy a fish tank in the region hello i would like some herring and salmon please but before selling them to us the fishmonger is going to say something quite surprising is warning us about their own merchandise is not very big, this is water care, you must be careful, people are very aware that they do not eat it more than once a week at most and the same goes for the eel and if you are pregnant you should not eat baltic fish if she gives this warning it is thanks to the work of jan and the swedish government who have started giving public health warnings against eating baltic fish, especially fatty fish like salmon or herring, contains high levels of dioxins and is one of the most powerful toxic pollutants we know of today and extremely low levels of dioxins can have effects on your hormonal systems that can cause cancer.

To find the source of this pollution, we don't have to look far, so let's try the small thing. The road is just an hour's drive from Stockholm to this chemical plant that turns Swedish trees into paper factories. Historically, this type of paper is one of the main sources of dioxin contamination, so it is quite natural to find it here in high concentrations and Swedish chemicals do not. the only polluter around the baltic sea nine highly industrialized countries, including germany and russia, dump their chemical waste into an almost closed sea whose waters are not renewed for 30 years the chemicals are concentrated here and end up in the fish these pollutants join the fat in your body and especially and that is why salmon and herring are extra vulnerable to this contaminant because it has a very fatty meat that we like due to the omega-3 but at the same time they bind to many of these very dangerous toxins, These chemicals then move up the food chain, the fattier the fish, the more contaminants are absorbed by the meat.

Some, such as pesticides or PCBs, are never removed and are called persistent organic pollutants. As they move up the food chain, they become increasingly concentrated in fatty tissues at the lower level. At the end of the chain, a kilo of tuna or salmon is much more toxic than a kilo of small fish, so some fatty fish from the Baltic already They are not suitable for consumption, so they are more difficult to find on the consumer's plate, so they are in high demand in the market to make dry fish food in pellets and that is where the toxicity accumulates in Tiberan in dry fish feed pellet plant to process oily fish.

Finn Nielsen cooks them in these big ovens, at the end of the line he gets two very different products, first of all. protein powder and secondly fish oil, these two ingredients are used to obtain a finished product and each of them in their own way will contribute to the contamination of the granules. Let's start with the oil, by concentrating on the fatty parts, it accelerates the accumulation of contaminants, this is the reason why farmed fish are more susceptible than wild fish protein powders, in turn they pose another even worse problem. . It's at the end of the line where I find it in this big container of chemicals.

The antioxidant ends up in the protein powder. Here it is called ethoxychemical. A product that Finn Nielsen uses a lot but apparently he doesn't know anything about what it's used for What happens if you don't use it I don't know what it is I just know I have to put it in Why is this? A mystery chemical is used and does it pose a threat to consumers? This is the story of one of the food processing industry's best kept secrets. At first glance, atoxic has no place in a food factory. The product was registered in 1959 by Monsanto, the American chemical giant. company in the pesticide category it was used to treat rubber but also fruits and vegetables its use is strictly regulated and limited what it does in fish feeding the answer can be found in switzerland in geneva in this anti-fraud laboratory two years ago patrick eder and didi Ortelli were surprised to find atoxicin in the meat of farmed fish at extremely high levels, well above the 50 micrograms per kilogram allowed in food;

The reference value is 50, so we are analyzing this level and we see that in our fish the measurements are 10 to 20 times more than this standard because concentrations of between 500 and 800 or almost a thousand micrograms per kilogram have been found, so they are extremely higher than the norm. They are much higher than the norm. We can not see. That in wild fish this is logical since they are not fed with fishmeal, on the other hand, all fish from the aquaculture industry are contaminated with ethoxyquin. Before them, no one had thought to look for a toxin in fish and with good reason the product is supposed to protect fruits and vegetables, but flour manufacturers have found another use for it, so in fact it is added to the fish flour to prevent the fat present from becoming rancid, thus ensuring the quality of the fat.

The problem is that the manufacturers of dry flour granules did not notify health authorities of the change in their use, so ethoxycan levels are strictly controlled in fruits and vegetables and even in meat, but not in fish. . It is paradoxical that they are an established standard for cattle and chickens, but there are no standards even for fish. Worse than that, you can find standards set for kangaroos for reptiles, but none for fish, and Patrick Eder made an even stranger discovery: the effects of a toxicant on human health have never actually been evaluated by EFSA, the European agency. food safety, many things are missing if you carefully analyze the efsa report on long-term toxicity and cancer-related aspects, no valid studies on toxicity levels in reproduction or fetal development have been presented, nor have they been presented valid studies on neurotoxicity so afterwards All EFSA could not even establish an acceptable daily intake level because it claims that it could not calculate it due to insufficient data.

If such a substance is to be introduced to the market, it certainly should not have been done using only such weak studies. A serious study has been published that comes from a Norwegian researcher. We have found almost nothing except this thesis which was written in Norway. I decided to locate this researcher. She defended her thesis in Bergen, in western Norway, at this state research institute, Nifes. However, since she then lost her job there, so I found her at home working with a toxic Victoria bone. At first I discovered that no one, not even the manufacturer Monsanto, had any idea of ​​the effects of this chemical on human health, they just assumed it wouldn't. raises a problem I don't know but it hasn't been researched no, but it's crazy, we're not supposed to put something in our food without research, yes, after several years of work, she made six important discoveries about it product, each one more disturbing. that the others go to the blue I discovered that a foxhaquin has the power to cross the blood-brain barrier what we know about them this barrier has a very important function the blood-brain barrier is that it exists as a physical means to protect the brain from the barrier of toxic substances for xenobiotics or a substance, no substance foreign to the human body is supposed to be able to pass through it to diffuse into the brain and these two plans can still pass, yes, that's really bad, yes, it's really bad, for of course, and this discovery should have been published as quickly as possible as soon as possible yes yes every day acceptable in your opinion brain contamination but also probable carcinogenic effects the problem is that in recent years victoria bone has not been able to publish any of her results in a scientific journal I lost my status as a researcher andI suddenly had no right to publish my scientific research at the end of her thesis and despite her many discoveries, Victoria Bone had officially left the state research institute voluntarily, but I was about to discover that the reality was a little different than the official version because I finally decided I didn't want to deal with this question anymore father, you understand why you say you have six posts ready, it seems like you want to publish them.

You seem frustrated. Would you like it if you removed the camera? So we can talk about this first and then off camera. Victoria Bone confirms that she had been pressured and there were even some attempts to falsify some of her results in the hope of finding a job. and one day, when publishing her research, she chose not to denounce these practices in the media, but others did so before her because she was not the first to be expelled in 2006. this woman, claudette bethune, also a nifes researcher, also had measured the presence of dangerous substances in salmon in a

norwegian

newspaper she accused her superiors and the fisheries ministry of pressuring her and falsifying her findings four years ago the norwegian fisheries ministry cut funding for toxic research and, According to Kurt Odikalv, this decision may have been made under pressure from the Fisheries Minister herself.

She is also the author of the food safety system that controls fish farm diseases and controls food authorities. It controls everything that has to do with fish farming in Norway. and she uses her power in a bad way, so she gives them a kind of to kill this fish, the seeds reduce it from one to two so that we can sell the fish and not lose money, we have to sell the fish. They sell fish that is infected and then sick and that has never been before She is a rotten piece in this story To verify these accusations I decided to talk to this minister in Brussels on the islands of a trade fair I have an appointment with her for a five-year interview minutes, but the time allotted to me will be much shorter.

People at the kneeling festival said they are trying to do research on a so-called toxic substance, but they say they don't have the money to do it. you're going to fund an investigation into taxi queen we're here to talk about the seafood expo and that's what we're doing a communications officer ends the interview I'm sorryinterviews, yes, but I couldn't ask all my questions. That's right, we have a very tight schedule. The minister does not want to talk about toxicity. She says she doesn't know anything about it. However, if we took the time to review her CV, which is posted on the ministry's website, we learned that she worked for four years as a consultant for ewos, the world leader in dried fish meal pellets, just before being hired.

As a consultant to the Ministry of Fisheries, she has since held dozens of jobs in the salmon sector. industry and has even led one of the main pressure groups, the professional union fhl and according to kurt odikalv there is still a lack of information on her impressive resume all management authorities have their own interests in fish farming she is only eight percent of a large fish farm and its director has only 20 years of another fish farm so this is what we call corruption and this is like the Italian mafia the accusation may be scandalous but the facts are hidden by a simple financial agreement it was enough for me to examine the records of this a company called jmj invest the minister is the main shareholder and jmj invest actually owns more than 10 percent of a major norwegian salmon farm of which several other shareholders are members of the minister's family toxic fish investigators gagged a minister With a conflict of interest, I left Norway a little surprised by what I had just learned, but my research is not over yet and I have yet to discover how these fish sometimes end up on our plates without us knowing, all that is needed is that a manufacturer decides to discreetly mislabel a product.

Exactly as happened with the horsemeat scandal in Boulogne, the main French fishing port, some companies are not content only with selling fish, but also produce a product totally unknown to consumers and widely used in ready-made dishes. This day a shipment of cod arrives from the Baltic. On one side the fillets are accumulating on the other the waste that is not going to be lost and what does it feel like here is a small cohen Louis Celjon works for a company specialized in the processing of fish waste in this case it is a cod we observe that There is still a lot of meat that can be extracted by pulp for use in processed foods such as reaction, so it gives added value to what was previously considered waste just a few years ago and today has become a highly valued resource.

Valued and, most importantly, not very expensive, these scraps that are processed into our prepared meals are purchased in loose cells for less than 15 cents per kilo. Some of them are loaded into these refrigerated containers, others go directly into these dump trucks and transported to this plant. where nothing is lost, first the fish skins are recovered for use in the cosmetic industry, the heads and the meat that remains attached to the bones are sent to be processed in this workshop but when we arrived all the machines were already turned off although it is quite Sure, they had been in use recently, but just before our visit, the plant manager ordered the production line to be shut down, showing that he doesn't mind shop procedures, he's just afraid that consumers will be surprised if they see them. what the pulp looks like we still managed to film what the boss wanted to avoid being shown with a hidden camera in another workshop: this pulp machine in action crushing the waste and extracting the shapeless and not very appetizing substance called pulp.

Once washed, here you see the finished product. This was made from the remains of a fatty fish trout. What can this pulp be used for? For example, it is generally used in prepared foods but also in many pet foods. What is the advantage of? This product is, above all, its price: the pulp sells for around one euro thirty per kilo, ten times cheaper than a fish fillet, which is why it is in great demand among food manufacturers, especially since they are not obliged to indicate on the labels of their products that they contain pulp. plant that produces ready meals in western france this morning fraud control teams make a surprise inspection well mr emerick head of the department of social protection hello, welcome jean-michel emerick came to inspect the stocks of this famous processing company of food and this cod and potato pie he wants to verify its composition, so this is the list of ingredients.

It has 23 cod water made up exclusively of cod and salt, so the job of the professional is to determine if there really is 23 of the pure product in this food, pure product in a way. By the way, when a ready meal is labeled, for example, with cod without adding the words fish fillet, it is usually made from pulp, the edges are cut off, and sample pieces are taken from the center. Jean-Michel Emery wants to check that the composition of the pulp block corresponds to what is indicated on the label, so here we have a block of fish meat that has been compressed because it is a frozen product, so it is obviously more easy to hide other species of fish by mixing them with cod which were presented as fillets after the horsemeat scandal the fish is also in the crosshairs of the fraud control department the samples are sent for DNA analysis to the national analysis laboratory of Marseille led by frederick identifying fish is a long and complex process according to a recent US study out of every three fish labels is misleading and that is the case with our pulse, it says that there are several things in it, this shows that there is one part Pacific cod and there are three parts Alaska pollock, as we see here in the comparative sample of Alaska pollock roughly.

Speaking, we have Pacific and Alaska cod, yes, but Alaska pollock has not been mentioned as an ingredient, no, so we should not exclude the possibility of accidental origin of the fish or simply the fact that Alaska pollock is more cheaper than Pacific cod, which could be a case of fraud and there is also another type of possible fraud, which would be passing off a farmed fish as a wild one. Substitutions of species instead of cod in the pulp are much more frequent and today pose a traceability problem for the entire fishing industry. can be so affected by these health problems that some health professionals are completely changing their views on fish jean-lou mouise is an oncologist today organizing an awareness workshop on the causes of cancer for these women, all of them affected by disease, our objective is not to pursue the culprits but rather to take measures that help prevent its recurrence and among the many causes that can cause cancer, fish has become one of its concerns.

Simple advice: do not eat a lot of large fish such as salmon or tuna no more than once or twice a month you should eat small fish rich in omega-3 if possible for someone who has breast cancer I would recommend small fish eating fish can affect my health is what you say yes yes before it was good for its measurable components rich in omega-3 in particular and vitamin D. You were not given a spoonful of cod liver oil during your childhood in vain because it was rich in vitamin D and beneficial for your health, but suddenly find fish that is full of pesticides and mercury and if it is fish from Finland, we know that there is still a lot of radioactivity 20 years after Chernobyl, so it is fish that should not be eaten, it is fish that is full of radioactivity, mercury, heavy metals, PCBs, dioxins, etc It's just not the same anymore so the message has to be different because unfortunately things have changed for 30 years the French health authorities had encouraged unlimited consumption of fish this summer they reduced their recommendations to no more than two servings of fish per week once way to prevent or Anticipate what our next food scandal could be.