Tag Archives: clean food

There’s Something Fishy Going On & I’ve Got Questions.

As I navigate my clean food journey, there’s been one question that comes up in my head more than any other: “To eat fish, or not to eat fish”.  I am lucky enough to be close friends with a local fishery that gives me low-down on the fish industry from time to time.  Neopol Smokery.  They pride themselves on artfully preparing locally grown/raised and organic foods whenever they can, and specialize, among other items, in smoked fish–especially salmon.

I’ll always remember during my transition from eating meat to being a non-meat-eater, my friends at Neopol warned me that fish is much more dangerous from a pollution and contamination standpoint than meat is.  The fish industry has so little control of what goes into the vast waters they fish from that even under the best circumstances, no matter how wild the fish is, pollution is inevitable.  Conversely, with meat–take chickens for instance. A free-range, organically raised, vegetarian-fed chicken coming from a happy farm, is likely exactly that.  No more, no less.  Nutrition aside, that chicken will do you better than a wild catch of salmon.  But nutrition is never really aside, is it?  So that’s why I went ahead with my plan to cut out the poultry and meat, even in light of the unstable fish world. 

Thanks to a friendly commenter, I learned that Neopol is in good company with it’s information and facts:

Says Dr. Joel Fuhrman, champion of the “let food be thy medicine” theory:

Fish is one of the most polluted foods we eat, and it may place consumers at high risk for various cancers. Scientists have linked tumors in fish directly to the pollutants ingested along the aquatic food chain, a finding confirmed by the National Marine Fisheries Service Laboratory. In some instances, such as with the PCBs in Great Lakes trout and Salmon, it can be shown that a person would have to drink the lake water for one hundred years to accumulate the same quantity of PCBs present in a single half-pound portion of these fish, reported John J. Black, Ph.D., senior cancer research scientist for the Roswell Park Memorial Institute to the American Cancer Society. From the flounder in Boston Harbor to the English Sole in Puget Sound, scientists report that hydrocarbon pollution from habitat and our environment concentrate in fish in toxic levels.

So what to do.  The theory proposed above is sound!  Makes total sense.  Still!  Knowing what I now know, reading what I’ve read…I still want fish to be a part of my diet.  But can I afford it?  Can any of us? Does it defeat the purpose of my otherwise clean colorful food world (we’ll talk eggs another day :))?  Even looking at a broader picture–where does anyone draw the line?  Many of us are eating clean these days, and trying to consistent, and stay educated.  But doesn’t something have to give at some point?  But where?  How do you decide what the lesser evils of our fat, sugar, pollution saturated communities lie? 

In the meantime, eat colorfully!  You can never go wrong doing that!

 

 

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I Got my Eggs Back!! Post-Raw Diet.

So in my normal diet, that is pre-Raw Experiment, there were two things that separated me from my Vegan neighbors.  First, fish.  And I blame that on a little island toward Annapolis, MD and a guy whose name I’ll never remember, but whose little, itty bitty shack I’ll never forget.  It was just him–an oldish man, with leathery browned skin and permanentaly squinted eyes to go along with his permanent smile.  We had just spent all day on the water, and caught a bunch of Rockfish.  We let most go, except for one for each of us.  After docking and then lugging around our little cooler, we saw the shack, and a sign above it saying, “You bring it, We’ll Cook It!”  Long story short, it was one of the most delicious food experience I’ve had, and the closest to nature I’ve felt. 

This isn’t about fish, but the eggs half of my non-vegan story doesn’t have nearly as pretty of a picture behind it.  They are more more nostalgic.  Pancakes, crepes, (my personal favorite) french toast, omelettes…to name a few.  If along my path I happen to catch a whiff of any of these things, my mind instantly wanders to the best French Toast I’ve ever had–Terrain, in Glen Mills PA, or the best Pancakes–my mom’s on Christmas morning, or crepes–in the kitchen with Barbara learning to make them for the first time.  So eggs, and fish, need to at the very least be options in my diet.  I love them both so much!

Enter Raw Diet.  And “Fat, Sick, and Nearly Dead”.  As of late, “Forks Over Knives”, and countless other media influences to go ahead whole hog (no pun intended) Vegan, and leave my eggs and fish behind.  Well, out the gate I decided I wanted to keep fish around.  I am particular–Wild caught, omega rich, small varieties only–but even as I was eating raw, I also freely enjoyed raw fish.  Egg, obviously not so much. And in fact, a few days after I ended my Raw journey, I ordered egg whites to go along with the Ezekial english muffin, tomatoes and avocado I had brought from home.  Sick.  Sick. Sick.  Was definitely not ready to digest eggs yet, and I was afriad I never would be.  Even knowing it is the least “clean” product I eat, I was sad at the thought of not eating them, and depressed to think of life without French Toast (even though I only have it a few times a year!).

So last night, I decided to revisit the Egg.  I got the most “raw” eggs I could find: Organic, Free Range chickens named Betty and Sue laid them, in green pastures, fed a strict vegetarian diet.  I was ready.  A little coconut oil, separated the eggs, so I would have egg whites only (I figured I’d crawl before I walked), and…….DELICIOUS!  Eureka!!  I CAN eat eggs!!  And so, my diet profile became even more complicated:  No meat, but fish allowed; no dairy, but eggs allowed; mountains of veggies, but raw only and grains always, sometimes cooked, sometimes sprouted; evry meal, at least 50% raw, usually 80%.  Phew! 

Jinji’s Polenta & Eggs with Raw Gravy & Kale

Kale

Stem, and chiffonade; feverishly rub leaves together with lemon juice, a touch of EVOO, cayenne and dash of sea salt

Raw Gravy

1 T almond butter; 2 T water; 1 T onions; 1 portabello mushroom; Poultry seasoning & Braggs to taste…process in food processor until smooth-ish

Then… cook the polenta as you like it, and top everything with cooked egg white!

Enjoy!!

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