Let Food Be Thy Medicine, Hippocrates (460-377 B.C.)

• The Sectrets of Longevity and Vibrant Health
• The Science Behind Living Foods
• Gourmet Live Food Recipes by Top Chefs
• Acid and Alkaline Balancing
• How to Regulate Your Body Temperature With Food!

Ocean-Grown Foods

Readers Digest, August 2003, printed an article called, “Hidden Dangers In ‘Healthy’ Foods”. It revealed shocking news. The following is an excerpt from the article. “Many Americans are ingesting potentially dangerous levels of mercury by eating store-bought fish- gleaming, fresh, healthy-looking fish that they thought was good for them. Hightower’s [Internist Jane Hightower] findings have triggered a furor at the highest levels of the federal government, convinced California to post warnings at fish counters, and stirred fears that something in our diet may be connected to mushrooming rates of learning disabilities. Today, nearly every state has issued warnings about mercury in fish” According to the article, many fish have, on occasion, been recorded as having unsafe levels of mercury. The worst are swordfish, mackerel, marlin, shark, king and tilefish. The second worst are tuna, trout, red snapper, flounder, freshwater bass, grouper and halibut”. Fish and shellfish also carry a high risk for many food-born bacterial illnesses like salmonella. I will discuss these risks of fish in the chapter “Food Born Illnesses.