Tag: Seafood risks

According to the FDA, eating too much fish and seafood, including crab, can lead to adverse health effects due to contaminants. But what happens if you eat too much crab meat, specifically, and what are the specific risks?

Over 50,000 cases of ciguatera poisoning, a foodborne illness linked to eating certain reef fish, are estimated to occur globally each year, casting a shadow over the consumption of large predatory fish like barracuda. So, is barracuda fish good for health, or are the risks too great?

According to the Food and Agriculture Organization of the United Nations, fish and shellfish consumption accounts for 7% of all global protein intake. Among the most nutrient-dense options are mussels, an affordable and sustainable superfood that offers significant health benefits, but are mussels good for you in every circumstance?

According to ancient Chinese and Japanese traditions, eel has been valued for centuries as a source of vitality and stamina, and today, modern science can explain the basis for these traditions. But is eel soup healthy in today's context, considering both its nutritional content and potential risks?

Several crab species contain lethal toxins, making them unsafe to eat. According to the Western Australian Museum, certain crabs contain neurotoxins that can be fatal. Identifying which crab is not safe to-eat is critical for safety.

Globally, millions enjoy flying fish or its roe, known as tobiko, but like all seafood, it carries potential risks for some consumers. While generally safe and nutritious, it can cause allergic reactions, foodborne illness, and other issues related to its high sodium or mercury content.

According to the Food and Drug Administration (FDA), all fish, including trout, should be cooked to an internal temperature of 145°F (62.8°C). Knowing this is vital, as understanding the potential health risks is crucial before you decide if you can eat trout slightly undercooked.

With approximately 104 calories per 4-ounce serving of raw squid, this marine mollusk is a powerhouse of lean protein and essential nutrients, making it a surprisingly healthy addition to many diets. Known in cuisine as calamari, its health profile extends beyond just protein, but also carries important considerations for consumers.

According to the Environmental Protection Agency, nearly all fish and shellfish contain traces of mercury, with larger predatory species accumulating higher levels due to a process called biomagnification. While fish is praised for its omega-3s, this common toxic element is just one of several potential downsides to excessive or uninformed consumption.

According to the Centers for Disease Control and Prevention, an estimated 80,000 cases of vibriosis occur in the United States each year, often linked to contaminated shellfish. While often celebrated for their nutritional value, there are several key reasons why crustaceans can be bad for you, particularly if not handled, prepared, or consumed correctly.