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HEALING OUR WORLD

HIPPOCRATES HEALTH INSTITUTE VOLUME 32 »« ISSUE 3

Fishy MythsThe Health, Environmental and Ethical

Ramifications of Consuming Aquatic AnimalsALSO: Jonathan Safran Foer, Will Tuttle, Real Kids Real Food,

Caffeine & Mental Illness, Memories of Ann Wigmore, MOMS 4 POP AND MORE!

Hippocrates Health Institute WestIntroduces the California Program

Mayacamas Ranchin Napa, California

Dates: October 21 – 27 / October 28 – November 3, 2012

announcing the 2012 programin Regeneration Medicine for Optimal Longevity

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

• Massage and healing arts therapies• Far infrared sauna• Educational classes detailing the

life-restoring aspects of a vibrant lifestyle• Exercise classes, yoga and meditation

Take control of your personal well-being by allowing your body to maximize its natural healing potential to detoxify and recharge physically, emotionally and spiritually.

Call (561) 471-8876 ext. 2177 for more information.

Drs. Brian and Anna Maria Clement’s Hippocrates Life Transformation ProgramPioneering 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)

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.

Most people spend more time planning their vacation thanthey do planning their estate. The consequences can be alarming, because without a properly designed estate plan, assets accumulated over a lifetime may end up being dissipated in avoidable estate and income taxes, not to mention costly administrative expenses and distributions to heirs in ways that they never would have wanted.

If you’re facing payment of estate taxes at death, we can show you how to reduce your taxable estate without losing your assets. A Charitable Remainder Trust(CRT) is a proven way of guaranteeing yourself and yourspouse an income for life while benefiting any of your favorite charitable causes.

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 membersand 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,ext. 217 or simply complete the attached form and mail to The Straub Group at the address listed.

Looking for a way to enjoy tax favored income and benefitHippocrates HealthInstitute too?Yes, I would like to know more about a Charitable Remainder

Trust and how I can keep more of my assets. Please contact me.

Name ________________________________________________

Address ______________________________________________

City____________________ State __________Zip ___________

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Email Address _________________________________________

Mail to: The Straub Group400 Lippincott Drive, Suite 110Marlton, NJ 08053

or fax this form to: 856.983.0457

The Straub GroupInsurance and Financial Services, LLC

400 Lippincott Drive, Suite 110, Marlton, NJ 08053 1.888.237.7211

Charitable Remainder Trusts

Insurance products from the Principal Financial Group® are issued by Principal National Life Insurance Company (except in New York) and Principal Life Insurance Company. Principal Nationaland Principal Life are members of the Principal Financial Group®, Des Moines, IA 50392. Thomas Straub, Principal National and Principal Life Agent. The Straub Group Insurance and FinancialServices, LLC and Hippocrates Health Institute are not affiliates of any company of the Principal Financial Group®. #6191082011

At a Glance [contents]

Killer FishDr. Brian Clement confronts the myths surrounding fish and explains the dangers of consuming aquatic creatures.

Essential Fatty Acid RecipesHippocrates Health Institute Executive Chef Ken Blue offers recipes that will oxygenate the body for increased vitality.

The 1-2-3s Of Omega-3sTom 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.

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Fish Are Friends, Not FoodDr. Will Tuttle explains the crippling environmental cost of consuming aquatic animals.

7 Toxic Seafood Chemicals That You Don’t Know AboutBarbara Fenig considers seven environmental seafood toxins.

Fish FarmsWill 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 FishJenny Berkeley, RN, discusses what genetically modified fish could do to wild fish species and ecosystems.

Friends and EnemiesNew York Times bestselling author Jonathan Safran Foer explores the ethical considerations surrounding the daily slaughter of tens of millions of aquatic animals.

Wild Dolphins: A Meeting of MindsUte Margreff shares her tales of friendship between dolphins and humans — love of a different kind.

FISh: The Other Fright MeatMark Mathew Braunstein reports on the sinister practices of commercial fisheries, and the sinister practices of the humans who consume their catches.

Fish IntelligenceFish live in social structures similar to humans and other mammals. They can use tools, talk to each other and more.

Fish PainDo fish feel pain? Studies overwhelmingly say, “YES!”

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RegularsLetter 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 StoriesLisa Quinn: Ovarian Cancer Hippocrates alumnus Lisa Quinn recounts her journey to health.

Reviewshave 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.

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This issueYou Can Be Part of a Landmark Cancer StudyHippocrates 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.

Real Kids Real Food: From seed to plant to eager mindsChanging 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 IssuePledge to educate yourself about organic, whole foods and supplements.

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 2012The 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 Laura Fenoglio reflects on her father’s commitment to a healthier lifestyle for the good of his young family.

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Fishy MythsNote 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

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

3Heali ng Our World »« Fishy Myths2 Hi ppoc rates Health Institute »« www.Hi ppoc ratesInstitute.org

printed on recycled paper

using soy-based inks.

www.HippocratesInstitute.org

From theDirectors

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?

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, con-tent 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].

FL reg. #CH17318. A COPY OF THE OFFICIAL REGISTRATION AND FINANCIAL INFORMATION MAY BE OBTAINED FROM THE DIVISION OF CONSUMER SERVICES BY CALLING TOLL-FREE (800-435-7352) WITHIN THE STATE. REGISTRATION DOES NOT IMPLY ENDORSEMENT, APPROVAL OR RECOMMENDATION BY THE STATE.

The latest book from Hippocrates director Dr. Brian Clement

Available September 2012 in the hippocrates Store

Call Toll-free (877) 582-5850

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 prob-lems, sterility, impotence, heart disease, etc. can be directly traced to the consump-tion 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 con-sumption, 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 fool-ish 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 environmentally-conscious 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 them-selves 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 Clement5Heali ng Our World »« Fishy Myths

From the Publisher

But most people, Bill Clinton included, stop a bit short of becoming vegan. Pescetarianism may be a great improve-ment 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 bioavail-able 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 environmen-tal 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 de-struction, 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

A growing number of people are realizing the dietary choices we make affect the condition of our plan-et. 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 celebri-ties 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.

7Heali ng Our World »« Fishy Myths


To RSVP, or for more information, call (561) 471-8876.

You’re Invited to Hippocrates Health Institute’s

SATURDAY, OCTOBER 610am–4pm OPEN TO ALL

GAMES • PARADE • MUSIC • WELLNESS LECTURESRAFFLE FOR ONE WEEK STAY AT HIPPOCRATES • DOOR PRIZES

EXTRA DOOR PRIZE TICKET FOR “FRENCH QUARTER” ATTIRE

Hippocrates Health Institute • 1465 Skees Road • West Palm Beach, Florida 33411 • (561) 471-8876

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 photo-journalism at the University of Missouri and worked 10 years as a freelanc-er in numerous forms of mass communica-tions, 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 Eternity-Watch 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 busy putting together Healing Our World magazine or attending to his other duties at HHI, Will enjoys cycling and reading. Bicycle advocacy and promoting plant-based diets are his passion.

Mark Mathew Braunstein, a high 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 in Natural Health, Animals’ Agenda, The Trumpeter and elsewhere. Read his three previous articles in HOW at: www.MarkBraunstein.org.

Tom Fisher, RN, BA, is a Registered Nurse, Hippocrates Health Educator, and stage IV cancer survivor. He is passionate about empowering people with the living foods lifestyle and enjoys his work, which includes providing guests with Ondamed (biofeed-back) and health consultations.

The work of Jonathan Safran Foer has appeared in The Paris Review, The New York Times, and The New Yorker. He is the author of two novels: Everything Is Illuminated and Extremely Loud and Incredibly Close. Eating Animals is his first work of nonfiction.

Sharon Heller, PhD, is a developmental psychologist who specializes in holistic solutions for anxiety, panic and sensory processing disorder. She is the author of 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.

Mikaële Holzer, a Hippocrates Health Educator, facilitates detox cleanses and is a life transformation coach. Rudhi Lenardi 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.

Dr. David John Carmos began studying yoga in 1952 and became vegetarian in 1955. He writes, researches and spends his time 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, integrative medicine and more.

Dr. Anna Maria Clement kicked off her 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.

Dr. Brian Clement is co-director of the renowned Hippocrates Health Institute (HHI), the world’s foremost complementary 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 prevention that has proven to raise health and happiness levels.

Sheila Skrobeck is a Yoga Alliance 200hr certified yoga teacher with 15 years experience. She is a full time Program Consultant and vinyasa flow yoga teacher at Hippocrates Health Institute.

Dr. Will Tuttle, a former Zen monk and author of the #1 Amazon best-seller The World Peace Diet, is a recipient of the 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.

Miryam Wiley, Brazilian bilingual journalist, newspaper reporter, and public relations liaison and photographer for 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.

George Yu, MD, has been practicing medicine and surgery for 35 years in the institutional and private sectors. Dr. Yu is senior physician at Aegis Medical and Research Associates, in Annapolis, Mary-land, 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

8 9Hi ppoc rates Health Institute »« www.Hi ppoc ratesInstitute.org Heali ng Our World »« Fishy Myths

What’s the News?

You Can Be Part of a Landmark Cancer StudyThis study is an opportunity to highlight and under-stand 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.

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 recov-ery, 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, River-side, 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.

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 recom-mendations 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

Dr. George W. Yu Dr. Brian Clement

Australian Cigarette Logo Ban Law Upheld By Courtby Rod McGuirkCANBERRA, 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 uni-formly 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.

Walnuts Could Improve Sperm Quality in Young MenResearchers 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 ob-served,” 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 signifi-cantly increased levels of omega-6 and omega-3 (ALA) fatty acids and experienced improvement in sperm vitality, motil-ity, 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.

COMING SOON: This quarterly comic strip by Healing our World publisher Will Burson will answer

questions from readers.

September 10–12 Massachusetts 13 Fairfield,CT 15 Towson,MD 16 Reston,VA 19–23 AnnWigmore

HistoricMemorialCommemorationLithuania

25 Finland 27 Ireland28–30 Denmark

October 6 MardiRaw

(HHIPublicEvent)12–14 FloridaOct21–Nov3Mayacamas,CA,HHIRetreat

November 11 Southfield,MI16–17 Chicago

December 1–5 SouthernCA 7 Kissimmee,FL

Dr. Brian Clement’s Speaking Schedule*

*Subjec t to change. P lease check www.HippocratesInst itute.org

for current schedule .

10 Hi ppoc rates Health Institute »« www.Hi ppoc ratesInstitute.org

fter years of building, planning and designing, Hippocrates Health Institute unveiled eight

magnificent two- and three-bedroom villas as upscale living accommoda-tions for their guest’s pleasure. These truly beautiful 2,000-square-foot residences provide handicap accessibil-ity, 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 dif-ferent motifs were the ideal direction for the decor of the villas. The styles of each villa were inspired by various con-tinental 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 spec-trum 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 embel-lished 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

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.

A

The Hippocrates campus has Scalar Protection Units to

protect guests and employees from harmful EMF waves.

All guest rooms feature organic linens.

To 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 wonder-ful,” says Betsy, the executive director of the non-profit Optimum Health So-lution, and health educator facilitating an ongoing 10-week course Life Force Energy — The Hippocrates Approach to Optimum Health, in Waltham, Massa-chusetts, 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, ba-nanas, 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 im-provisational skits to imitate seeds in search of light and beginning to grow. As the days became warmer, hands-on 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 magni-fying 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 har-vested. 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 in-dicated 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 bring-ing 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

Do real foods stand a chance with children who are accustomed to processed junk foods?

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.

Have You Seen Our Villas?by Sheila Skrobeck

These prestigious and luxurious facilities feature exceptional amenities including:

» Washer and Dryer

» Fully Equipped Kitchens

» Eco-Secure Wi-Fi Services

» Flat Screen TV for Blue Ray DVD

» iPod and iPhone Docking Station

» Voice over Internet Protocol Phone

» Eco-Friendly Paint and Tile

» Bamboo Flooring

» Furnished Lake View Patio

» Latex Organic Bedding

» Whirlpool Tubs

» Color Therapy Steam Showers


Real Kids Real Food: From seed to plant to eager minds by Miryam Wiley

A healthy after-school program gains fans among children in Massachusetts

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Mental Illness or Caffeine Allergy?by Dr. Sharon Heller

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 over-stimulated, the adrenaline took her over the edge.

naware of her caffeine allergy, Ruth continued ingesting caf-feinated products for the next

25 years. Her physical and mental health deteriorated, and in 1999 she was di-agnosed 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

Coffee, colas, Red Bull, chocolate, diet pills — we are a nation on legalized speed. This is of concern. All that caf-feine is throwing some of us danger-ously 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 sneez-ing, an itchy mouth, hoarseness, dif-

ficulty breathing, hives, swollen throat/tongue/lips/face, difficulty swallowing, eczema, fainting, heart palpitations, pain in the chest or hyperventilation.

From Jitters to Psychosis

These horrific physical symptoms are accompanied by psychiatric responses. Depending on the degree of caffeine consumption, people may also expe-rience confusion, inability to focus, dizziness, mood swings, anxiety, light sensitivity and PMS. Medical physicians or psychiatrists commonly misdiagnose them with anxiety disorder, ADHD, panic, OCD, bipolar disorder or depression and mistakenly put them on medication. In severe cases, as with Ruth Whalen, they become schizophrenic, experiencing delusions, paranoia and hallucinations, and are given even more potentially dan-gerous drugs. In her book, Whalen tells the story of a caffeine allergic woman who was wrongly diagnosed with schizophrenia and institutionalized for over 40 years.

Why would caffeine cause some-one to go over the edge? Psychosis occurs because adrenaline increases dopamine, our “feel good” reward neurotransmitter, and abnormally high dopaminergic transmission has been linked to psychosis and schizophrenia.

When some people are taken off caffeine, the schizophrenia disap-pears. Caffeine withdrawal would help explain why some Russian doctors have been able to cure schizophrenia with 30 day fasts. In some cases, caffeine al-lergy was likely masked as schizophre-nia and the fast purged the caffeine out of the person’s system.1

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, lock-ing the anorexic further into distorted body image thinking and starvation.

Harming Yourself and Not Knowing It

Why is caffeine allergy not better known and diagnosed? To start, some-times it can take several hours after caffeine ingestion for allergy symptoms to crop up and you don’t associate caf-feine with the response.

Further, people may be unaware that they have ingested caffeine. For instance, not everyone knows that chocolate has caffeine or that, contrary to popular belief, coffee enemas are absorbed into the bloodstream and send caffeine sensitive people like me, who hasn’t had a cup of coffee in forty years, into overdrive. Also, doctors rarely diagnose caffeine allergy because few know of it. Nor do most doctors rou-tinely inquire about coffee intake.

In the dark, people continue to use caffeinated products, wearing down their vital organs, including their brains. In 1984, in an article in Science maga-zine, Harvard Medical School neurolo-gist James A. Nathanson stated that plants use caffeine as a natural insec-ticide to ward off dangerous pests and that these substances interfered with behavior and growth in many insects and insect larvae. cont’d on p. 52

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.

The MOMS4POP PLedge: An election Time Issueby Drs. Brian and Anna Maria Clement • Beth Clay • Mikaële Holzer • Rudhi Lenardi

Support H.R. 5962 Amendment of the Organic Foods Production Act of 1990 Strengthening Violations

AS A MOM4POP, I recog-nize 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 farm-ing 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 commu-nity 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.

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.

JOIN US AT THE 2012 BIONEERS CONFERENCEOctober19–21,2012

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Killer Fishby Dr. Brian Clement

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 un-fortunate 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 over-shadowed 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 disor-ders, and, in addition, heart disease.”

Marine scientists recently moni-tored schools of migratory fish in the Pacific Ocean. Every fish they tested contained the radioactivity spilled from Japan’s nuclear plant. This dem-onstrates 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 multi-billion 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 pesti-cides, 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 sev-eral slightly contaminated fish are eat-en 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 man-made) than fish found in nature. This is because of the common practice of grinding up and dehydrating wild fish that contain these poisonous substanc-es. 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 consum-ing fish from the Sacramento San Joaquin River Delta. cont’d on p. 54

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Myths abound when it comes to fish. The frightening news that by mid-cen-tury 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 prod-ucts 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.

Think far & wide


Essential Fatty Acid Recipes

by Hippocrates Health Institute Executive Chef Ken Blue

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.

by Tom Fisher, RN, BA

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 diseas-es such as cystic fibrosis, and autoim-mune disorders such as rheumatoid arthritis and multiple sclerosis. Excess animal fats have been strongly corre-lated 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

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 eicosapentaeno-ic 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 (Aphanizome-non flos-aquae), chia seed and walnuts, to name a few sources. These are all good sources of this important nutrient.

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The 1-2-3s of Omega-3s


Essential Flaxy CrackersYield: 8 trays of crackers

5 Red Peppers1⁄2 Red Onion

3 Cloves Garlic

3 T. Chili Powder

2 1⁄2 C Flax Seed 1⁄2 C Hemp Seed1⁄2 C Dehydrated Pumpkin 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

1 Pinch Cayenne Powder

5 1⁄2 C. Water

1 T. Kelp Powder

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 seed6. Spread out on a teflex sheet.7. Score to desired size of crackers.8. Dehydrate overnight then peel off the teflex sheet.9. Dehydrate again until the crackers are crispy.

Chia PuddingYield: 2 servings1⁄4 C Chia Seed

1 C. Brazil Nut Milk

Vanilla Bean

Unsweetened Coconut Flakes

1. Add brazil nut milk to the chia seed.2. Let it sit for 15 minutes and stir intermittently.3. Add more nut milk if desired to thin texture.4. If desired, add vanilla and unsweetened coconut flakes to taste. (Coconut flakes help increase absorption of essen-tial fatty acids)* 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.

Spinach Pumpkin Seed PâtéOmega-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.

Yield: 2 – 4 servings

4 C. Spinach

1 C. Pumpkin Seeds, soaked in water

1 C. Pine Nuts

1 large stalk of Celery sliced

1 Green Onion (Scallion) sliced top and bottom

1 Clove Garlic

1 C. Fresh Dill 1⁄4 Tsp. of Lemon Juice

Pinch of Cayenne Pepper

Braggs Aminos, Dulse or Kelp Granules to taste

1. Combine ingredients in a bowl and mix well.2. Process each pâté mixture using the blank plate of an

appropriate juicer.3. Season to taste.

Hippocrates House DressingAlthough not as well preserved as whole seeds, still benefi-cial 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

Blend at high speed:1⁄4 C. plus 1 T. Lemon Juice1⁄8 C. Braggs

1 T. Water

3 Cloves Garlic

2 Tsp. Ground yellow mustard seeds1⁄8 Tsp. Cayenne

While blending slowly add: 3⁄4 C of oil blend: olive, flax, hemp

Excellent Plant Sources for Omega-3s:• Chia seed or MILA• Hemp seed or oil• Flax seed (ground) or oil• Microalgae oil• AFA Algae (Aphanizomenon flos-aquae)• Marine phytoplankton• Walnuts

Is Fish Oil Toxic?

by Rudhi Lenardi

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 environmen-tal 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 polychlo-rinated 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 label-ing.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

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 Oxida-tive 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 per-cent 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, un-like plant based omega-3s where you can safely take as much as you need.14 Lipid peroxidation risks have not been

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 ex-posure 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 press-ing 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 in-gredients. 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. Over-fishing to the point of near extinction has reached crisis status. cont’d on p. 55

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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.

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.

Don’t I Still Need Fish for Protein? by Dr. David John Carmos


his is an essential and immu-table 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 go-ing 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 indica-tion that we should consume protein directly to have sufficient protein in the body. One hundred years ago stud-ies 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 pro-tein and the amino acids? If we pic-ture 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 veg-etables, 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 ab-sorbing sufficient nutrition, including essential amino acids.

In reality, the human structure can-not 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 compo-nent amino acids. cont’d on p. 58

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Ann Wigmore Memorial Commemoration 2012Sept. 19 – 23 • Kruopiai Village, LithuaniaEvent highlights:

• Unveiling of the Ann Wigmore monument/sculpture at Kruopiai Village Park in Akmene Region

• Living food, family fun and health-oriented vendors

“You are all invited to join myself, Dr. Brian Clement and other outstand-ing 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

Viktoras Kulvinskas photograph courtesy of Jennifer Girard

Victoria Boutenko RawFamily

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 dehy-drated 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.

Dr. Anna Maria Clement Co-Director,HippocratesHealthInstitute

In 1977, Ann Wigmore and Brian Clement conducted a two-day conference in downtown Stockholm. My mind opened wide when hearing the profound health information and illustrious history that Dr. Ann and Hippocrates accom-plished. 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.”

Dr. Brian Clement Co-Director,HippocratesHealthInstitute

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.

Luz Delia Gerber HippocratesHealthEducator

“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 trans-form 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 Hip-pocrates Health Educator Program presented an opportunity to continue my healing journey and support others—both in my community and around the world.

We love you, “Dr. Ann”

Memories of Ann WigmoreSteve 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!)

Lalita Salas Co-Director,AnnWigmoreNaturalHealthInstitute

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.”

Cherie Soria Director,LivingLightCulinaryInstitute

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.

Loreta Vainius Loreta’sLivingFoods

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.

Viktoras Kulvinskas Cofounder,HippocratesHealthInstitute

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.

Fish Are Friends, Not Food by Dr. Will Tuttle

ince the mid-1980s, the interna-tional fishing industry’s capac-ity 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 near-collapse. 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

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 im-prisoned 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 aqua-culture 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 consump-tion. 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 sur-rounding 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 concen-trated populations of farmed salmon. The industry uses toxic pesticides and antibiotics in its vain struggle to con-trol 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 in-troduction of non-native farmed fish species that escape into local ecosys-tems. 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, defecat-ing on and literally crushing the fish beneath them. cont’d on p. 44

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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.


f course, coastal communities aren’t the only victims in the destructive path of aquacul-

ture — 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 wild-caught 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 depend-ing 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 sup-plying multiple resources to impov-erished 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 produc-tion yields, destroying more man-groves and displacing more wildlife along the way.

Most fish farms, just like their ter-restrial 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 cancer-causing 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 af-fected. 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

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7 Toxic Seafood Chemicals That You Don’t Know About

by Barbara Fenig Reprinted courtesy of The Huffington Post

1. PBDES: FLAME RETARDANTSPBDEs, a common flame retardant, have been detected in various fish across the West Coast in the United States. A 2006 report from the Environmental Working Group uncovered the flame retardant in Washington rivers and lakes. From 1997 to 2003, levels of PBDEs (prolybrominated diphenyl ethers) dou-bled in San Francisco Bay fish, such as striped bass and halibut. PBDEs are often used in elec-tronics, furniture, car-pets and textiles. The chemicals are traceable in rivers, estuaries, oceans, house dust and water.

2. PCBS (POLYCHLORi-NATED BiPHENYLS)While PCBs were out-lawed from manufac-turing in 1977, PCBs continue to reside in the world’s waters. They collect in sedi-ments at the bottoms of rivers, lakes, streams and along coastlines. These highly toxic persistent organic pollutants infiltrate water systems and contaminate wild fish populations accumulating in the fatty tissue of the fish. The industrial chemical is also found in farmed fish. Striped bass, sturgeon, and shad are all fishes with dangerous traces of PCBs.

3. CHLORiNATED DiOxiNSHigh levels of chlorinated dioxins, an industrial chemical 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.

4. DDT: PESTiCiDES

DDT, one of the most infamous pesticides, has infiltrated the aquatic foodchain, impacting most fish, crayfish, and shrimp populations. In 1952, the United States Department of Agriculture celebrated the use of DDT because of its “cost, ease of handling, safety to humans, effectiveness in de-

stroying the pest, and safety to wildlife.” In 1974, DDT was banned by the EPA, however DDT residue remains and the pesticide is still used worldwide.

5. OiLAmongst the chaos of the gulf oil spill re-covery, one “solution” for contamination detection has been the smell test. With fish-ing permitted again in Louisiana, fishermen have begun to catch redfish, speckled trout and mullet. Oysters and blue crabs remain off-limits.

6. ARSENiCCoal ash combustion wastewater does not only disperse mercury but also arsenic, which causes detrimental harm to the environment, fish health, and a variety of human health problems such as liver poisoning, and liver and bladder cancers. With low water levels, arsenic levels rise as occurred in 2007 in Okeechobee, Florida.

7. MELAMiNE

In 2008, China’s reputation as the world’s largest fish im-porter 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.

Since the smell test doesn’t really cut it, we decided to investigate the chemicals in seafood that you might not know about. We all know that mercury is often found in fish and are careful about our mercury consumption but did you know about the presence of pesticides, flame retardants or arsenic in the world’s seafood?

2.6 billion people obtain 20 percent of their animal protein from eating seafood. Contaminants leak into the world’s water supplies from industrial and municipal waste, storm water runoff and even agricultural practices causing serious environmental, animal and human health issues. Here are seven toxic chemicals in fish that you don’t know about.

26 Hi ppoc rates Health Institute »« www.Hi ppoc ratesInstitute.org 27Heali ng Our World »« Fishy Myths

Fish Farmsby Will BursonThe 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.

Scientists Warn of Collapse of All Fished Species by 2050

by Sylvester Hooke

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 ever-accelerating tide of human impact, the oceans have changed more in the last 30 years than in all of human his-tory 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

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 recom-mended as safe.3 Such tactics make Daniel Pauly, a fisheries scientist from Canada’s University of British Colum-bia 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 Agricul-ture 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 run-ning out of new capital. The real cost of these exhaustive fishing efforts is hidden from consumers, as Ameri-can 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 cur-tailing overfishing. Catch share limits

the annual tonnage of a particular species that can be taken, and the to-tal 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 own-ing 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 allow-ing 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 responsibil-ity 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 fisher-ies 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

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In recent years, it has become alarmingly clear that the food we put on our plate can be devastat-ing 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, long-term 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 exponen-tially 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

Fished Out!


Yourbodyisequippedwitheverythingitneedstoheal;allyouhavetodoisusetherightfuel!

I

The Dangers of GM Fish

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 grow-ing populations.” This noble aspira-tion 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 manu-facturers are producing fish that can-not reproduce among themselves.

Critics of these methods are con-cerned that GM fish would escape into wild fish population and reproduce with the wild fish, leading to species extinction. Disease and ecosystem dis-ruption 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 ramifi-cations 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

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 gen-eration. Mice born from parents fed GM products were smaller, sicker and sterile in some cases. French scien-tists 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 sci-entists 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 po-tential for marine life health effects.

It is quite possible that similar ef-fects could play out from GM fish con-sumption. 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 biol-ogy 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 differ-ence 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 cel-lular material.

Additionally, one major consider-ation 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 land-locked 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

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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 breed-ing. 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?


My Cancer Recoveryby Lisa Quinn

For over a year I was exhausted!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 nutrition-ist 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 be-fore 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 origi-nal 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 hus-band, 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 sug-gested 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 opti-mal debulking of the nodes throughout my abdomen that were around my dia-phragm, liver and right lung. The pro-cedure went well. The oncologist said she was able to get everything. She didn’t have to do a bowel reconstruc-tion 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 intra-venously; 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 impor-tant 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

T ri-Vibes is a stainless steel amu-let 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 gener-ated 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 trans-port through the Phosphorous sheath. If the light particle of a vitamin, min-eral 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 vari-ous 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 toxic-ity 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 supple-ments 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 supple-ments 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 com-pared 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 defi-ciencies 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 Vita-min 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 Vita-mins B2 and E and Zinc by one percen-tile point.

“This is a new era for nutrition” states Dr. Brian Clement.

Tri-Vibesby Brian David Andersen

A

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.

Tri-Vibes amulets are available in the Hippocrates storeCall today for more information (877) 582-5850

Hippocrates strongly advises the Tri-Vibes be used in combination with whole food, plant-based supplements.

A Father’s Loveby Laura Fenoglio

Monaco 1928:

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 but-terflies 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

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 ap-plying 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 dif-ficult 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-

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!

Left: Andre Fenoglio, 1928

right: His daughter, Laura in the port of Monaco, age 4


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 differ-ent 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 per-cent 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, pad-ding 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 evolu-tionary 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 mas-sive 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 pains-takingly 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 eat-en 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 gaf-fers. Looking past the bizarre ritual-ism, 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)

T

by Jonathan Safran FoerExcerpted 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.


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 power-ful 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 larg-est 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 accommodat-ing to individuals who choose to eat differently than any culture has ever been, but ironically, the utterly un-selective 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 eat-ing 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 posi-tion — 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 oc-cupies 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 vegetar-ian, 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 pub-lic 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 agree-ment. However strong our intuitions are about what’s right for us person-ally 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?

WarFor 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

is so extreme that research scientists at the Fisheries Centre of the Universi-ty 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 relation-ship to fish — it captures the tech-nologies 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 trans-formations 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 agri-culture in which animals — often housed by the tens or even hundreds of thousands — are genetically en-gineered, 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 environ-mental 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 sec-ond 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 contempo-rary 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 know-ing 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 night-mares: 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 in-dustries, but most know the gist — at least that something isn’t right. The details are important, but they prob-ably 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 pol-lution 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 funda-mentally 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 confine-ment — 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 exploita-tion of and demand for wild salmon.

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 environ-ment”: “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) nu-tritional deficiencies that weaken the immune system; and (6) the inability to form a stable social hierarchy, re-sulting 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 salm-on farm generates swarming clouds of sea lice in numbers thirty thousand times higher than naturally occur.

The fish that survive these condi-tions (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

36 37

Wild Dolphins

A Meeting of Mindsby Ute Margreff

e look around, and suddenly dolphins are appearing every-

where. 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, al-lowing 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 soli-tary 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 dol-phins 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 communica-tion. 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 can-yons, which can be exciting new play-grounds. 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-if-you 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 com-munication 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

W

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!”


ute Margreff swimming with her friend Mara

Something Smells Fishyo 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 hand-fuls 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 fish-ing. Nets are an ancient device, but purse-seine and driftnets are endemic of the technological age of the feedlot and the factory farm.

Purse-Seine NetsThe 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 un-known, 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.

DriftnetsPurse-seine nets contribute just a drop in the bucket of brine when measured against the total devasta-tion 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 ad-dition 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 South-east 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 drift-nets 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 publi-cizes the piracy. Throughout the vast Atlantic and Pacific Oceans, the only crews engaged in any documentation and occasional obstruction of the fish-ing 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 entan-gling 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

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).

by Mark Mathew Braunstein

Fish: The Other Fright Meat T

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 im-age 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

to the theme of a senseless world in which the powerful instinctively and consis-tently 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


Cooperative Hunting Between Groupers and Moray EelsGroupers 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 rest-ing eels and invite them to hunt by shaking their heads. Scientists have observed the partnership for up to 44 minutes (Bshary, 2006).

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 TimesScientists 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 FishHaddock 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).

French Grunt Learn Route by Watching OthersThe 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 popula-tion 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).

Sea Bass to Push a Lever to Obtain Food; Other Bass Watch and LearnScientists 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 TideThe frillfish goby at low tide can be trapped in a small pool. When prod-ded, 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).

Minnows Learn the Danger of Pike from Watching Others

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).

Magnetic DetectorsSalmon 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 mag-netic poles in long journeys to their spawning grounds. Rainbow trout and leopard sharks can also detect magnetic fields (Reebs, 2001).

Tuna Find Their Way Back After 35kmIn New Zealand, small mottled triple-fins normally spend their adult life in a two-meter-square area of water. Some of them were transported, in an experi-ment, 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, yel-lowtail rockfish 22 kilometers, and skip-jack tuna 35 kilometers (Reebs, 2001).

Boundary Walls BuiltWhen 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 BubblesMale 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 BurrowA 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 YoungIf 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).

Rainbow Trout Watch Other Trout Through Partition to Learn Social OrderIn an experiment, individual rain-bow 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 OtherSome 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 dur-ing 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).

Most Rapid Form of Communication in the Animal KingdomElephant 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 MazeScientists 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 Di-centrarchus 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 underly-ing 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 tradi-tions 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.

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.


Fish Are Friends, Not Food, cont’d from p. 25This 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 won-der that seafood is the leading cause of food poisoning.

In addition, there is the carnage caused by modern factory fish-ing 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 virtu-ally everything in their path. The fish are often pulled so rapidly from such depths that they suffer decompres-sion. Their internal organs may burst and their eyes pop out, as they die an excruciating death through suffoca-tion, 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 de-sirable. 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-

ingly sophisticated memory and intelligence capacities, comparable in some ways to nonhuman primates. The suffering of fish as tens of mil-lions 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 cam-paigns, 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 satu-rated 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 omega-3s. 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 omega-3s; they simply consume them from a plant source. Humans would do well to cut out the “middle man” and con-sume 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 ecosys-tems can heal and we can all cele-brate 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 er-roneous “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.)1 Canthaxanthan, the pink salmon pigment marketed by pharma-ceutical giant Hoffman-LaRoche, has been linked to retinal dam-age, 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, 2002.2 Ann P. McGinn, “Blue Revolution — The Promises and Pitfalls of Fish Farming,” WorldWatch, March/April 1988, p. 10.3 Cornelia Dean, “Fish Farms Tied in Study to Imperiling Wild Salmon,” New York Times, March 30, 2005; see also “The Fish Busi-ness,” Animal Aid (U.K.) at www.animalaid.org.uk.4 Office of Pollution Prevention and Toxics, EPA, “Management of Polychlorinated Biphenyls in the United States” (Washington, DC: Government Printing Office, 1997).5 See www.environmentaldefense.org/seafood/oceansinperil.cfm.6 Michael Klaper, Vegan Nutrition: Pure and Simple (Paia, HI: Gen-tle 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.

Fish Pain

Reprinted courtesy of FishPain.com

SUBSTANCE PSubstance P is an important element in pain perception. The sensory func-tion 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).

NOCiCEPTORSA 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 FiSHResearchers 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 pres-sure 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 FOUNDA-delta and C fibers communicate information about pain in “higher” vertebrates.

In vertebrates, the trigeminal nerve

(the fifth cranial nerve) conveys sen-sory 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 un-derlines previous anatomical findings and points to this nerve being used to transmit pain signals (Sneddon, 2002).

PAiN SiGNALS TRAVEL TO FOREBRAiNIn 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 pro-duced greater neuronal activity than a mechanoreceptive stimulus.

The researchers reported that there is a nociceptive pathway from the periphery to the higher central ner-vous system of fish (Dunlop, 2005).

In research carried out at Manches-ter 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 stimu-lus than those of mammals and birds. They conjecture that fish are continu-ously exposed to water pressure, bac-teria and fungus. Fish were also pain sensitive to lower thresholds of heat than were mammals (Ashleya, 2007).

MOST PAiNFUL AREAS iN FiSHRussian scientists (Chervova) recorded the responses of various fish to pain-ful electrical shocks. The fish jerked their tails. The fish were given pain-killers 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 troutChervova: Pain sensitivity in rainbow trout, cod, carp, and sturgeonDunlop, 2005: Nociceptive responses in central nervous system of goldfishSneddon, 2002: A and C fibresSneddon, 2003: Pain receptorsWeld, 1992: Substance P

Editor’s note about fish pain experiments:Some may find it difficult to read accounts of these ex-periments 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


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Friends and Enemies, cont’d from p. 37In other cases, they may be stunned, but current stunning methods are unreliable and can lead to some animals suf-fering 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 bris-tling with hooks. Now picture not just one of these multi-hook longlines, but dozens or hundreds deployed one after the other by a single boat. GPS locators and other elec-tronic 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 mil-lion 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 twenty-five 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 funnel-shaped 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 scorched-earth style of “harvesting” sea animals. The average trawl-ing operation throws 80 to 90 percent of the sea animals it captures as bycatch overboard. The least efficient opera-tions 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 ver-tebrates (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 usu-ally 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 dis-cuss, 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 pub-lished 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 (some-thing that happens to both wild-caught and farmed fish).

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 ques-tion. Is it more important than sushi, bacon, or chicken nuggets? That’s the question.

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The 1-2-3s of Omega-3s, cont’d from p. 19According 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

• Helps substances in the cells to pass into the blood

• 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)

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 pro-inflammatory 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 inflam-matory eicosanoids. Adding good sources of EPA is a natural way of dealing with excessive inflammation.

EPA deficiencies have been as-sociated with neurological condi-tions, arthritis, heart disease, cancer, accelerated aging and autoimmune disorders, presumably as a result of direct or indirect effects of inflamma-tory responses that may be modulat-ed 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 preg-nancy 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 devel-opment,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.

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-effec-tive supply of sustainable oil feed-stock and offer many advantages over traditional oilseed crops such as corn, soybeans or rapeseed.

Algae yield far more oil than tra-ditional 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 biofu-els — yields approximately 20 percent of their weight in oil.

Algae grow up to 15 times faster than oilseed crops grown on land. Al-gae can be grown in marginal lands, in places away from the usual farm-lands 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 photosynthe-sis, large amounts of potentially harm-ful CO2, from industrial emissions, to grow rapidly. As one can clearly see, algae are a good and healthy source of essential fatty acids.

See following page for references.

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) polyunsatu-

rated 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 im-

mune 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 polyun-saturated 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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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 inge-nuity. 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 gener-ate 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 syn-thetics and laced with drugs. Still it suffers high susceptibility to disease and parasites. And due to overcrowd-ing, it displays the neurotic behavior of self-mutilation and cannibalism. A true Chicken of the Sea.

invertebrate Sea AnimalsLobster 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

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 cru-elly place the lobster into the boiling water? Twin terrors. Either way, the lobster finds itself in hot water.

Whether a lobster or any inverte-brate 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 phylog-enists and moral philosophers. Let’s retain some backbone to our discus-sion and examine instead the inci-dental 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.

GillnetsNets 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 min-ing of the sea.

The Dead EndFuture 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 appar-ent. 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 scape-goat, the sitting duck, the underdog, with Charlie the Tuna, and with the Chicken of the Sea.


My Recovery, cont’d from p. 31Within 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 wheat-grass 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 de-cided I would finish my chemotherapy treatments and then go to Hippocrates to help my body heal!

In November 2010, I arrived at Hip-pocrates. 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 par-ents 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 every-thing 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 differ-ent 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 under-stand how spiritually, physically and nu-tritionally 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 contin-ues to read and expand our knowledge daily, ensuring we are forever learn-ing. 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 splendor of all that life has to offer. Now it’s time to share what I know with all those who are open and willing to receive it!

sunl ightenempowering wellness

TM

TM


Mental Illness or Caffeine Allergy?, cont’d from p. 15For example, after being given a caf-feine 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, caf-feine speeds elimination of many min-erals 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 subnor-mal levels, causing an energy crash.

Coffee: the Worst Offender

Coffee is especially bad because it con-tains two other stimulants: theophyl-line 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 volun-teers 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 ad-enosine, a brain chemical that normally has a calming effect, and by raising levels of lactate, a biochemical impli-cated 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 psychol-ogy 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 danger-ous 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 LiverThe more sensitive you are to the caf-feine jitters, the less efficient your liver is at metabolizing the drug and cleans-ing 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. 17The report stated the mercury con-centrations in several species of fish far exceeded the “acceptable” level. In neighboring San Francisco Bay, every fish tested has been heavily contami-nated 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 dis-play 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 patho-gens 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, cre-ates 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, staphy-lococcus aureus, and listeria monocy-togenes are just a few seafood-borne pathogens found that are capable of wreaking havoc on the human gastro-intestinal tract.

Sexual disruption in fish also threat-ens humans. 1999 brought the first warning of a health threat from the en-docrine-disrupting compounds found in a wide array of wildlife, including

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 masculin-izes 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 symptom-ologies 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. Con-gress ordered the U.S. Environmental Protection Agency (EPA) to develop a screening program for identifying the chemicals that cause fish abnormali-ties. 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 re-sources cannot absorb the costly tech-nologies necessary to do this work.” Nobody is watching and it is an envi-ronmental 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 Univer-sity of Genoa recently published a study that found bisphenol through-out 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 danger-ous 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 plant-based sources. The unhealthy fatty acid ratio found in many common fish precipitates higher levels of cardiovas-cular disease for those who consis-tently 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 con-suming 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 recom-mendation of supplementation in the quest of helping those afflicted with dementia.”

With our busy lives, we understandably hope that health authorities, research-ers and governmental scientists keep us informed as to what is best to eat. Unfortu-nately, 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 so-called research is merely a marketing ploy.

We once again bring you the unabbrevi-ated 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. 20Excellent 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 monitor-ing 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 Pro-tein and Pharmavite.Testing found levels of PCBs in supplements in popular fish oil products varied wildly from about 12 nanograms

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/Radio-active-bluefin-tuna-crossed-the-Pacific-to-U/Qpku9FxfP0iU8I-niCPF0g.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 un-stable 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 determina-tion 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.d01t03?deniedAccessCustomisedMessage=&userIsAuthenticated=false

19. PAN Pesticides Database – Chemicals: Ethoxyquin http://www.pesticideinfo.org/Detail_Chemical.jsp?Rec_Id=PC35089

20. Bioneers Conference 2012: http://globalpossibilities.org/news-from-bioneers-june-21-2012/


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The Dangers of GM Fish, cont’d from p. 30GM 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 Sep-tember 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 science-based one. The current evidence falls short of any real assur-ance 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 sourc-es — 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. 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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Wild Dolphins, cont’d from p. 38Mara 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 disap-peared into the big blue.

I feel very fortunate to have met many thousands of people and wit-nessed their interaction with wild dol-phins. The dolphins‘ complex social skills and cognitive and affectionate

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 condi-tioned 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 under-standing 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 miscon-ception, as evidenced by the collaps-ing ecosystems on our planet.

Food, clothes, cosmetics and build-ing 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.

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 Ad-vancement of Science conference was the discussion of dolphins as non-human 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 re-search 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 animal-friendly, conscious lifestyle works out dolphinously well for you as well.

Learn more about Ute Margreff and her cetacean friends at www.dolphinuniverse.com.

Don’t I Still Need Fish for Protein ?, cont’d from p. 21From this point the human constitu-tion 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 aware-ness, 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

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, es-pecially 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

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 noth-ing 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 treat-ment, 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, pho-bias 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 ab-sorbed 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 chemi-cals 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 contaminat-ed with mad cow prions. Even radia-tion 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 plant-based 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?”

Mara bringing ute a vegan snack


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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 pro-gram,” recalled Betsy. “Another graduat-ing 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 Sustain-ability 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 Pra-na 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, culminat-ing 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 ad-vocacy. “Healthy eating and moving are good, yes, but lifestyles need to be part of the focus,” she said. She would like

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-of-the-year party on June 6th. “This was surprisingly delicious,” said Belia Du-casse, who has three sons under age 10. “This was very engaging and surpassed any expectation.”

The raw menu included green smoothies, zucchini pasta with mari-nara sauce, guacamole and rainbow-colored 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 sec-onds,” 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 malnutri-tion, 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: Optimum Health Solution 337 Newton Street #4 Waltham, MA 02453If you would like to start a program in your area, please e-mail: [email protected].

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Fish Farms, cont’d from p. 27As 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 dis-ease and infection, which is usually responded to with antibiotics, further polluting the surrounding environ-ment. 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 over-whelming 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, remov-ing them from any semblance of a natural environment. These confined fish are still tainted with environmen-tal toxins, as they are fed wild fish and fish oil. Onshore farms also utilize

the inefficient “more wild fish in for less farmed fish out” practice. Regula-tion 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 af-fected by factory farms. High concen-trations 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 farm-ers 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 Con-trol”). Many salmon farmers also use Acoustic Harassment Devices (AHDs) to deter predators. These machines, targeted specifically against seals, emit a high-pitched noise (198 deci-bels — equivalent to the sound of a jet engine at take-off) that causes physi-cal pain in the animal’s ears. Unfortu-nately, AHDs also harm dolphins, por-poises 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 pro-duction 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 approxi-mately 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 mer-cury, BPA and dioxins.

Most countries, including the U.S., require labels to identify farmed and dyed salmon, but many big-name re-tailers have been sued in recent years for failing to comply with the laws. Monitoring of domestic fish farms is poorly regulated and the overwhelm-ing 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 prac-tices. 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 mer-cury 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 misla-beling is a way to “launder” illegal fish into the sea animal market), the label-ing 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 whole-sale markets, are exempt.

• No enforcement mechanism ex-ists and violators face paltry fines.

cont’d on next page

Fished Out!, cont’d from p. 29If people feel they must eat fish, it is sensible to eat lower on the food chain (smaller fish like anchovies and sar-dines). 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 tar-get 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 rhi-nos 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, 20123. 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 FIsher-

ies,” Proceedings of the National Academy of Sciences 107 (2010): 754-59.6. http://www.earthsave.org/environment.htm, retrieved August 14, 2012


Another parallel between labeling of land and sea ani-mals is greenwashing — the practice of making a product appear eco-friendly when it is not. A study at the Univer-sity 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 conven-tional 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 contain-ment 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 deci-sions. The less farmed fish we all buy, the more conscious practices will abound.

Untitled-2 1 24/08/2009 16:27

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