2012-12-23, 11:56 AM
hmm, according to your list the shrimp I've been buying is not the best choice, but it's listed as a good alternative.
I've been buying the pacific white shrimp from Food Basics, imported from Thailand, and from that link you posted the Thailand pacific white is farmed in fully recirculating systems, so that's good to know.
I think I'll print out that list and bring it with me next time and look over the varieties, thanks for the link.
I was looking at this site earlier today and most of the seafood I favour is in the green list
Ones that I'll skip in the future are imported tiger prawns, until now I was unaware that in terms of sustainability they were considered best to avoid.
2012-12-23, 03:54 PM
How much protein does a person need to live and thrive? This question was answered nearly 100 years ago. Dr Hindhede of Denmark determined that the amount was so low, it could be disregarded as it was impossible to get enough food to live on, and not have enough protein. He proved this experimentally in the late 19th century, then proved it in the early 20th century in an experiment involving a whole nation for 2 years.
During WW1 in Europe, food was in short supply and imports of such foods as sugar, grain, citrus fruit, meat, tea, coffee, and spices were cut off. In Germany, which tried to keep to the prewar diet, 400,000 died of malnutrition and starvation.
The submarine menace and shipping embargo also kept the fishing boats out of the North Sea, eliminating fish from the diet, which was a big loss of protein to northern Europe.
In Denmark, where they switched to a meatless vegetarian diet, nobody starved and the death rate fell to the lowest ever recorded. Deaths from infectious diseases fell slightly, but lifestyle diseases like heart disease and diabetes fell 34%. Dr Hindhede computed that this meant 6,300 Danes lived and thrived, who would have died on their ordinary diet.
Another interesting thing is that this diet included little fresh vegetable material. The diet was made up of black bread, barley porridge, potatoes, greens, and a little milk and butter.
The black bread was made to Dr Hindhede's recipe. It included rye flour, milled 100% and not bolted, barley flour with only the coarse husk removed, and wheat bran. He found this made a lighter more palatable loaf than the typical heavy, sour German rye bread. It also doubled the bread supply. Ordinary milling and bolting meant only 70% of the rye was used. He used 100% of the rye, plus barley and wheat bran, or 140%.
During this period of time the breweries were restricted to half their normal input of grain and the distilleries were shut down entirely. The greens or fresh vegetables were whatever could be grown in Denmark, such as cabbages, kale, beets, carrots, and rutabagas and possibly some fresh fruit in season.
A good article on this -
A report from a 1920 AMA journal, by Dr. Hindhede himself
Last edited by Rusty O'Toole; 2012-12-24 at 09:02 PM.
2012-12-23, 05:44 PM
They also have a really good (and free) iPhone app that updates automatically whenever they change their recommendations. I don't have an iPhone, but used to have an iPod Touch and carried that with me when I went fish-shopping so I could check. The frustrating thing, though, is that there's rarely enough source information available on the fish you buy at a fishmonger, and the fishmongers themselves often have no idea how the fish was caught. I often end up buying my fish frozen, because you can look for the Marine Stewardship Council label to see if it's been sustainably caught or raised. Apparently the MSC ratings aren't all that trustworthy (see http://www.guardian.co.uk/environmen...rdship-council), but until something better comes along this is pretty much all I can go by in terms of looking for a label.
Originally Posted by mrPPincer