The Fish We're Eating May be Spoiled

Ever wonder how most  fish stay looking fresh in the market for an extended amount of time? Most people don't take the time to indulge in this thought because of the pleasing look of the fish to mask decomposition. This situation is more than what meets the eye. Lets look further.....

Carbon Monoxide in Fish.....

Carbon monoxide is being used in tuna, tilapia, and some grades of mahi-mahi. Treating fish with carbon monoxide causes the formation of carboxymyoglobin, which enhance the color of the fish. Carboxymyoglobin last longer than the shelf life of the fish, which in turns makes the fillets look fresh.  With this process fish can last up to 15 days as compose to the 5 day original shelf life. 

The FDA approved the use of Carbon Monoxide with levels of 0.4 % for MAP,( Modified Atmosphere  Packaging. According the Food and Drug Administration, CO treated fish is safe and was regulated in 2004. The FDA considered this treatment to be a fixation. If it was considered as an additive, there would have been an intensive review done. Being that a review of the said fixation was not required, do we really know if it's safe? The European Union and some other countries has banned the use of this gas. Why haven't the U.S ? 

Food Poisoning ......

" We estimate that foodborne diseases cause approximately 76 million illnesses, 325,000

hospitalizations, and 5,000 deaths in the United States each year. Known pathogens account

for an estimated 14 million illnesses, 60,000 hospitalizations, and 1,800 deaths"

Symptoms.....

Carbon monoxide poisoning symptoms are similar to food poisoning. Some of the symptoms include dizziness, confusion, headache, sweating, weakness, fatigue, nausea, and fast breathing or trouble breathing. 

With so many imperfections in the food and water we drink, thriving to have better options are a must. Increase your knowledge and become aware of what you're ingesting. Eat to live and not live to eat. 

WELLNESS...