if you eat an animal riddled with antibiotics, your own body’s effectiveness against said antibiotics (which are now ambient in your bloodstream) drops, requiring you to seek far stronger antibiotics the next time you have an actual bacterial infection, thus accelerating an arms race between us and super bacteria
Is the real take away but I can pretty much always taste the difference between farmed and caught fish because their diet and exercise isn’t the same. And no, I’m not talking about the freshness quality, that’s just universally ass in the USA because we import fish from across the globe.
But the global demand for seafood is so damn high that I’d rather put up with farmed fish than nuking the entire ocean.
My main issue is diet source and water filtration. (most) Fish evolved to basically not spend energy mitigating toxins and other heavy metals in their bodies because they’re used to living in a constant stream of water, hence why they generate ammonia instead of urea, because the sheer volume of water will dillute it away.
Both wild and farmed fish are highly susceptible to polluted food and water, which we really do not take enough care of these days lol.
I hear that almost 100% of people who ingest dihydrogen monoxide have DIED. and did you know it’s the main ingredient in LYSOL? and they want our CHILDREN to drink more of it.
As stated, it is because they don’t eat little crustaceans and krill in the Salmon farms. These critters have Astaxanthin in them (same stuff that makes flamingoes pink).
So astaxanthin is just the pigment that naturally comes from these animals. It can be synthetically produced by genetically modified yeast or algae - the synthetic stuff is chemically identical to the naturally-occurring stuff.
I feel like the implication when you see “farmed salmon is grey” is typically “and therefore it is bad/toxic/unhealthy/unnatural, etc”. Really, the color just means they just have less naturally occurring astaxanthin in them. Astaxanthin is an antioxidant and is good for you. However, when it is produced synthetically and added into the fishes’ feed to give them color, your body does not know the difference.
There are problems with salmon farming (environmental and animal welfare issues, though there can also be disease and contaminant issues dependent on farm location/conditions), but the actual meat is not nutritionally very different from wild salmon. It can actually have similar or even higher omega-3 content because farmed salmon are fatter (though their fat is higher in omega-6 and lower in omega-3 than wild-caught salmon).
I don’t know if it’s placebo, but I think I notice a difference in flavor between wild-caught and farm-raised salmon. I guess it’s like beef from cows that are raised with care versus beef from those that aren’t?
I think you’d turn orange-ish - more like salmon than flamingo colored. Astaxanthin is a carotenoid like beta-carotene, so you could develop carotenemia/carotenosis which would make you look orange.
Unsurprising. A lot of ‘natural’ additives are actually worse for you than the synthetic alternative.
The most obvious example I can think of is almond flavouring. The natural variant often contains traces of cyanide, which is not great even in small quantities.
Bit of a tangent, but I think most people would be surprised how many of the plants in their garden are deadly. And because I don’t want to give anyone any ideas, usually that death is slow, incredibly painful, and involve you shitting yourself endlessly. Wear gloves and don’t burn stuff you don’t recognise.
Most people think they might get a bit ill or have a bit of stomach issues. Perhaps they know to avoid oleander or foxglove. Most don’t realise they’d die a painful and entirely unpreventable death after eating a relatively small amount of leaves or seeds of other common garden plants.
Hell, I was trimming my yew (taxus baccata) a few years ago and even the small amount of needles I accidentally got in my mouth made me quite ill. No antidote, so you’ll die a painful and prolonged death.
Then there’s the whole hemlock thing, where people confuse it with carrots or parsley. Also no antidote, just a long and painful death.
All too often, you’ll see people trimming or burning highly toxic plants or not wearing gloves while dealing with plants which contain toxins which can be absorbed through the skin.
And then there’s the people who think wood is wood, and toss whatever on the fire.
As far as toxic to touch I don’t think I am aware of anything in the UK you are realistically going to come into contact with.
Giant hogweed (related to hemlock, looks a bit like parsley). Looks like normal hogweed, but far more toxic. Won’t kill you from touch alone, but not a great idea to handle it without gloves. Found all over the UK.
Variants of hemlock are also abundant in parts of the UK. Quick google turned up a story about it growing near a school. Obviously parents panicked, which is silly because it grows all over the place. Hemlock water dropwort is the super poisonous one, found all over the place but I doubt most people’d realise. Left is hemlock and right is cow parsley:
Obviously the person holding them is touching the hemlock with bare hands, which is a bad idea.
It’s big carnivorous ocean-dwelling fish for me - like tuna, swordfish, etc - both because many of their fisheries are in very poor health/are destructive to the environment and because of the heavy metals issue.
Wow, both of you taught me some neat stuff! Astaxanthin sounds like it plays multiple roles in the lifecycle of salmon and is one of the most powerful antioxidants as well, so it benefits those of us that eat salmon. It’s also the same reason/process that makes flamingos their beautiful color.
“Fun” fact: Salmon from farmes are actually gray/pale-ish and coloured via their feed. You can order your salmon in a predefined tint.
Tiny little crustaceans are wonderful colour imparters. Ask any flamingo
Not a single farmed salmon that I have eaten has been grey.
Absolutely bs.
Did you even finish reading the goddamn picture?
I did, but I misunderstood it. Thanks for making me reread it.
Did you read my comment? Why would it be grey?
Because of grammar.
vs
SYNTHETIC astaxanthin.
Yes yes, very spooky sounding. Do you know how they make it? By farming the same damn algae that salmon eat.
People get their panties in a bunch about farmed versus wild salmon. It’s the same damn thing. Eat what you can afford.
Nah it can also be fully synthetic, but it’s the same thing, it’s just preferred carotenoid for them
I thought the problem was damage to the environment rather than any health risks for eating it.
Although I think most of those problems could be solved and it is just cheaper not to bother.
Farmed fish is still fuckin awful for you (and the environment) compared to wild fish
Why
diseases overcome with antibiotics pumped in
And this affects people… How?
if you eat an animal riddled with antibiotics, your own body’s effectiveness against said antibiotics (which are now ambient in your bloodstream) drops, requiring you to seek far stronger antibiotics the next time you have an actual bacterial infection, thus accelerating an arms race between us and super bacteria
High level, sure. But fish antibiotics are not human antibiotics. They’re not even mammal antibiotics. They target different things.
Was there a study done or something?
Yes, through drug-resistant bacteria developed on the animals that we come in contact with via undercooked meat or improper cleaning in the kitchen
Plus high levels of pollutants like dioxins and pcbs
They trying to make robot fish?
Is the real take away but I can pretty much always taste the difference between farmed and caught fish because their diet and exercise isn’t the same. And no, I’m not talking about the freshness quality, that’s just universally ass in the USA because we import fish from across the globe.
But the global demand for seafood is so damn high that I’d rather put up with farmed fish than nuking the entire ocean.
My main issue is diet source and water filtration. (most) Fish evolved to basically not spend energy mitigating toxins and other heavy metals in their bodies because they’re used to living in a constant stream of water, hence why they generate ammonia instead of urea, because the sheer volume of water will dillute it away.
Both wild and farmed fish are highly susceptible to polluted food and water, which we really do not take enough care of these days lol.
Would you believe those sick bastards raise the salmon IN dihydrogen monoxide?
I hear that almost 100% of people who ingest dihydrogen monoxide have DIED. and did you know it’s the main ingredient in LYSOL? and they want our CHILDREN to drink more of it.
As stated, it is because they don’t eat little crustaceans and krill in the Salmon farms. These critters have Astaxanthin in them (same stuff that makes flamingoes pink).
So astaxanthin is just the pigment that naturally comes from these animals. It can be synthetically produced by genetically modified yeast or algae - the synthetic stuff is chemically identical to the naturally-occurring stuff.
I feel like the implication when you see “farmed salmon is grey” is typically “and therefore it is bad/toxic/unhealthy/unnatural, etc”. Really, the color just means they just have less naturally occurring astaxanthin in them. Astaxanthin is an antioxidant and is good for you. However, when it is produced synthetically and added into the fishes’ feed to give them color, your body does not know the difference.
There are problems with salmon farming (environmental and animal welfare issues, though there can also be disease and contaminant issues dependent on farm location/conditions), but the actual meat is not nutritionally very different from wild salmon. It can actually have similar or even higher omega-3 content because farmed salmon are fatter (though their fat is higher in omega-6 and lower in omega-3 than wild-caught salmon).
I don’t know if it’s placebo, but I think I notice a difference in flavor between wild-caught and farm-raised salmon. I guess it’s like beef from cows that are raised with care versus beef from those that aren’t?
A potential “no stupid questions”-question.
Will I turn pink if I eat enough Astaxanthin? Is it toxic in the amounts that would be necessary?
I think you’d turn orange-ish - more like salmon than flamingo colored. Astaxanthin is a carotenoid like beta-carotene, so you could develop carotenemia/carotenosis which would make you look orange.
https://www.urmc.rochester.edu/encyclopedia/content?contenttypeid=19&contentid=betacarotene#%3A~%3Atext=Toxicity%2Cskin+to+become+yellowish+orange.
https://en.wikipedia.org/wiki/Carotenosis
Unsurprising. A lot of ‘natural’ additives are actually worse for you than the synthetic alternative.
The most obvious example I can think of is almond flavouring. The natural variant often contains traces of cyanide, which is not great even in small quantities.
Bit of a tangent, but I think most people would be surprised how many of the plants in their garden are deadly. And because I don’t want to give anyone any ideas, usually that death is slow, incredibly painful, and involve you shitting yourself endlessly. Wear gloves and don’t burn stuff you don’t recognise.
Why would they be surprised? Don’t most people know not to eat random unidentified plants?
Although my garden is filled with things that are edible because that is the point of growing them.
Most people think they might get a bit ill or have a bit of stomach issues. Perhaps they know to avoid oleander or foxglove. Most don’t realise they’d die a painful and entirely unpreventable death after eating a relatively small amount of leaves or seeds of other common garden plants.
Hell, I was trimming my yew (taxus baccata) a few years ago and even the small amount of needles I accidentally got in my mouth made me quite ill. No antidote, so you’ll die a painful and prolonged death.
Then there’s the whole hemlock thing, where people confuse it with carrots or parsley. Also no antidote, just a long and painful death.
All too often, you’ll see people trimming or burning highly toxic plants or not wearing gloves while dealing with plants which contain toxins which can be absorbed through the skin.
And then there’s the people who think wood is wood, and toss whatever on the fire.
I thought yew was more commonly known to be deadly? Though the red berries IIRC are safe, as long as you don’t eat the seed which is also deadly.
As far as toxic to touch I don’t think I am aware of anything in the UK you are realistically going to come into contact with.
Giant hogweed (related to hemlock, looks a bit like parsley). Looks like normal hogweed, but far more toxic. Won’t kill you from touch alone, but not a great idea to handle it without gloves. Found all over the UK.
Variants of hemlock are also abundant in parts of the UK. Quick google turned up a story about it growing near a school. Obviously parents panicked, which is silly because it grows all over the place. Hemlock water dropwort is the super poisonous one, found all over the place but I doubt most people’d realise. Left is hemlock and right is cow parsley:
Obviously the person holding them is touching the hemlock with bare hands, which is a bad idea.
What is bad about touching it bare handed?
Salmon is my number 1 food i want scientists to start growing in labs, cheaply and without animal harm.
We are far off still but i am rooting.
It’s big carnivorous ocean-dwelling fish for me - like tuna, swordfish, etc - both because many of their fisheries are in very poor health/are destructive to the environment and because of the heavy metals issue.
Cows would probably have a much bigger global impact. Do you have good reasons or just selfishly because you think they taste better?
This was a weird time to go 0-100.
I mean i gladly take lab grown beef, it would indeed be great for the climate. Any lab grown meat is positive.
But yeah i do selfishly just want to eat more salmon more often because currently sashimi grade salmon is just too expensive for my budget.
Wow, both of you taught me some neat stuff! Astaxanthin sounds like it plays multiple roles in the lifecycle of salmon and is one of the most powerful antioxidants as well, so it benefits those of us that eat salmon. It’s also the same reason/process that makes flamingos their beautiful color.
“Guaranteed not to turn pink in the can.”
I could go some feed pellets.