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Seafood and fish are an excellent protein source that is low in saturated fat, light on calories and high in vitamins, minerals and the omega-3 fatty acids that help reduce the risk of heart disease. But there are risks. More than 80% of the seafood eaten in the US has not been inspected for chemical or microbial contaminants. Fortunately, there are things you can do to enjoy maximum health and minimum risk... * Avoid chemical contaminants. When you buy fish, choose younger, smaller ones, since they've accumulated fewer contaminants. Low-fat, offshore species like cod, haddock and Pollack are especially good choices. ALWAYS trim the skin, belly flap and dark meat along the top or center, especially when it comes to fatty fish such as bluefish. Don't use the fatty parts to make sauce. Don't eat the green "tomalley" in lobsters or the "mustard" in crabs. * Avoid natural toxins. When traveling in tropical climates, avoid reef fish such as amberjack, groupers, goatfish or barracuda, which are more likely to be contaminated. Buy only seafood that has been kept continuously chilled, especially mahi-mahi, tuna and bluefish, which produce an odorless toxin when they spoil. * Avoid disease=causing undercooked microbes. Bite for bite, raw or undercooked shellfish is the riskiest food you can eat. Self-defense: Don't eat shellfish whose shells remain closed after cooking. Do not eat raw one shellfish if you are over 60, HIV-positive, pregnant, have cancer or liver disease or are vulnerable to infection. Cook all fish and shellfish thoroughly. Raw clams, oysters and mussels should be steamed for six minutes. * Don't buy fresh fish that has dull, sunken eyes, or fish that smells "fishy". Do not buy ready-to-eat seafood that is displayed too close to raw seafood. Check out the Body of Fire System Risk-Free
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