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The best, and only valid long term cure and prevention of so many cancers and deadly, degenerative, autoimmune and chronic diseases is the re-instatement of the complete natural range of the 72+ trace elements in our agricultural soils, hence in all of our daily food. But until this happens, a daily serving of seafood is our only readily available nutritional source of the complete natural spectrum of the 72+ trace elements. |
It's a make-do situation, but with all its shortcomings, it's still far better than dying of many kinds of cancer, Leukemia, MS, Lou Gehrig's Disease, asf. asf., or suffering from arthritis, ADD, ADHAD, and many other chronic physical and mental diseases.
But although so simple, so straightforward, so cheap, and so supremelyy effective, restitution of the 72 natural trace elements in all agricultural soils is not happening. Indeed, there is heavy resistance in academia - saying that it would take millions of years of analysis of working out what amounts of which trace elements to add to what soil for which crops. This is a bunch of pure and thoughtless binkle spoop (binkle spoop - when an expert draws himself up to full hight, inflates the chest, grasps the lapel with the left hand, droops the eyes appropriately, and then, with measured tones and the most learned air, proceeds to utter utter nonsense ).
There is no one in the seas going around allocating the 'proper' amounts, kinds and mix of trace elements in various waters for - let's say salmon, whales, sardines, urchins, sea cucumbers or bladderwrack, etc. etc. pp. Because the seas are constantly mixed by waves, tides and currents - and with the sole exeption of very short-lived local concentrations - the distribution of the trace elements in the seas over time is extremely uniform. And all marine creatures are doing just fine without such non-existent help. Moreover, applying seaweed - with its uniform content of the 72+ trace elements - all over my gardens worked like a charm.
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Pollution in Seafood
It is true that all seafood is more or less polluted nowadays, but there is no getting around it anymore. The sad truth is that the whole world is polluted now - and that we get most of the mercury, lead and aluminum just from breathing.
Production and manufacturing processes, wear and tear from using (aluminum windows, aluminum wheels on cars, lead batteries), and finally, discarding, has resulted in atoms of these elements floating around in our atmosphere. And air currents have taken them everywhere - from pole to pole. For instance, tens of thousands of thermometers, thermostats and mercury switches (in cars) are crushed constantly by demolition, car junk yards and in dumps.
And there is nothing we can do about it. As long as we use these metals their particles will float around in the air. Think of polishing aluminum for instance - a very effective way of releasing clouds of aluminum particles into the air.
However, our daily food is even far more polluted than seafood. Hundreds of thousands of tons of agricultural poisons have been applied, and continue to be applied to the soils and products of our farms (see the current agricultural growing recommendations for CORN and LETTUCE as typical examples).
At least seafood is free of these heavily and frequently applied poisons on and in our daily food. And chemical pollution is now everywhere, including the Arctics, which are 'at the end of the world' as far as industry and agriculture are concerned. Indeed, the 'pristine Arctics are more heavily polluted than the inhabited regions. This is due to the fact that the cold climates of the Arctics trap and concentrate the pollutants, whereas the warmer regions are regularly washed and 'flushed' by rain and run-off.
And since the volume of the oceans is so immensely and incomparably greater than the volume of our arable land, any pollution is - except for heavily polluted coastal areas - far more dilute in the oceans. So, seafood is most probably the least polluted of all of our foods.
Further, and as far as I am concerned, it would stand to reason that all open-sea fish - or "deep-sea" fish, as they say - would be the least polluted, and that coastal seafood species harvested from polluted coastal waters would be the most polluted. So, stick with open-sea fish as much as you can.
No one has done any studies on this though, and I am just going by the facts that we do not apply our agricultural poisons to seafood, and that the volume of the oceans is so immensely and incomparably greater than the volume of our agricultural land.
Mercury in Seafood
The typical Japanese diet includes at least one, and often more servings of seafood per day - usually for breakfast, for lunch (sushi) and for dinner. And the Japanese are - with the exceptions of the Hunzas, the Georgians of Russia, the Villacabambas of Ecuador, the Titicacans of Peru, and the Okinawans of Japan - the longest living and healthiest people on this Earth. A daily serving of seafood is equally as prominent among the Chinese, and they are even healthier than the Japanese (see CANCER COMPARISON in these pages).
The first and most prominent symptoms of mercury poisoning are mental and psychological - severe irritability, moodiness, inability to concentrate, extreme fatigue, memory problems, difficulty speaking, and so forth - all of which are reversible with the elimination of mercury sources.
But despite the fact that Japan is - as a very small country which produces the world's 3rd largest economy - far more polluted than most Western nations, the incidence of dementia, and other mental disorders and diseases - including Alzheimer's - in Japan affects only a miniscule 1% of the population, whereas in the Western World it stands at 14%. So, and despite their high seafood consumption, and their greater longevity, the Japanese have virtually no mental problems and disorders.
And while additional mercury from fish might put some people who already harbour high mercury levels 'over the top', for most people mercury in seafood, and as demonstrated by the Japanese, is of little or no consequence. Of far greater concern should be the constant source of 20 to 50 mg of mercury from mercury amalgam in dental fillings - and I have unwittingly eaten all my mercury fillings when they fell out in the course of a meal, however, without any apparent ill effect.
The chief reason for our mercury tolerance is that we also need a miniscule bit of mercury in our system to stay healthy and well. And according to all appearances, we can tolerate more mercury than hitherto thought. However, we are getting lots of mercury already, mostly from mercury amalgam fillings in our teeth, from breathing suspended mercury in the air (from coal burning, from manufacturing process of mercury vapour street lighting, thermometers, thermostats, mercury switches in cars, asf. - and then again, from discarding those things), and from hair bleaches and skin creams (whiteners).
The bottom line, and what it all boils down to is a personal choice - whether to suffer and die from any one of the many dozens of diseases which the daily seafood routine can eliminate and prevent, such as many cancers, Leukemia and MS among many others - or whether to chance the slow accumulation of excess mercury in one's system over 20, 30 or 40 years of disease free life instead. [see "THE MERCURY STORY" in these pages for the whole story of mercury - this is important].
Because of the above concerns, a recurring question is what kind of seafood is low in mercury. The following information comes from the Dept. of Environmental Protection. These are fish which are low in mercury - Safest Seafood: Haddock, Cod, Hake, Flounder, Pollock, wild Pacific Salmon, wild Atlantic Salmon, Herring, Smelt, Sardines, Clams, Shrimp, Scallops, Lobster (except the tomally).
I would caution here that shellfish, scallops and lobsters from polluted coastal waters will be not the best kind of seafood for our health.
In keeping that the land is far more polluted than the high seas, highly unsafe are all fish from inland waters such as the Great Lakes, the St. Lawrence and Mississippi rivers, and other polluted bodies of water. Further, we can reduce our intake of mercury by avoiding shark, swordfish and albacore tuna. Apparently, white tuna contains far less mercury. It would also be well, and especially so for pregnant and nursing women, to strictly avoid farmed salmon, which, according to a recent report, carry an up to 10 times higher load of PCBs and dioxins [ see AVOID FARMED SALMON in "Health News" in these pages ]. Oysters should also be avoided due to their very high content of cadmium.
Of the two, tablets are better, since you get the complete range and full amount of the trace elements from every tablet every time.
This is not necessarily so with the fluid form. In fluid form the heavier elements always sink to the bottom, both in the bottle and when added to your drink. You would have to stir constantly to prevent this. Also, in fluid form, you always loose some in the thin film that remains in the glass, and this will trap predominantly the heavier elements.
This wouldn't be too bad, but one of the heavier elements is silver, and silver is - most probably - the most important trace element in the immune system's fight against invading viruses and bacteria. (silver is deadly to all micro-organisms, and it most probably plays a crucial role in destroying 'misbehaving' cells, such as cancer cells). All these things don't happen in tablet form. You get the 'whole works' every time.
However, with fluids you can easily spread the daily dose over the whole day. And taking them with every meal is optimum as this allows our bodies to use the trace elements as intended by mother nature (in every meal).
With single daily dose tablets you get the whole works in one shot at one time. And since our bodies may not be able to use all of them at once, they may well excrete the 'surplus'. So, it would be best to divide a single daily dose tablet into two, or three parts, and take one part with each meal.
All comments are most welcome, and I'll gladly answer any questions you may have. pweis@shaw.ca
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