I was actually wondering how it was all gone to end, what with the myriad of environmental pressures on fish, decline in historic populations, and then the medical community applies the boots to what’s left; “Eat fish once a week ’cause it’s healthy – unless it’s a big fish full of Mercury, then only nibble those..”
A lot of mixed messages, and one that’s clear, “..the problem with the few, is how they keep getting fewer.”
Part of the answer lies with the Scientific Brain trust, whose initial offering may lessen the pressure on what’s left, plants genetically engineered to make fish oils.
Experiments have proved that crops containing genes from marine organisms are able to produce omega 3 fatty acids normally found in oily fish.
On the one hand it’s a good thing, as it may reduce harvest pressure on declining fish stocks – a known “zero sum” game, as humans are on the increase, and fish are declining precipitously.
Ignoring the obvious issues around genetic manipulation and releasing it back into the wild, the real question is what does that crop smell like on a sunny day?
A little science is a good thing, but they may want to add some Breath Mint genes into the final DNA just so’s the property values aren’t affected.
Technorati Tags: Omega 3 fatty acids, genetic crops, DNA
People should be aware of both the risks and benefits of seafood. The decision of what fish to eat can be a challenge and often contradictory. People should know that FDA and EPA have issued advisories about mercury contamination in commonly-sold fish. The problem is, this information is hard to find and is not usually available where it is most necessary: your supermarket.
There is a campaign by Oceana, a conservation group, to pressure major grocery companies to post the FDA advice at seafood counters. Check out their website to see which stores post the warning signs (such as Whole Foods and Safeway), and stores that do not (i.e. Costco and Giant Eagle)- and ask these stores to post signs to help protect their consumers!