That's why you go to a sushi restaurant that farms their own fish, to cut down the mercury
and you eat nigiri sushi, which is just as popular in the west as in Japan. The soy sauce use is a personal choice and I have plenty of friends in Japan who smother their sushi in soy sauce as well. I tend to like your videos but there was a bit more misinformation in this video than in others.
Just in case you're interested in homemade energy bars/trail mix: Take oats, your favorite fruit (peaches, pineapple, plums... etc) throw it in a blender with your favorite nuts and blend it until the nuts are a little larger than sand. Take the mixture and shape it into bars put them on a cookie sheet and cook at 150 Fahrenheit until they're solid. Let them cool or freeze them and chow down whenever you need a snack.
Love your videos Matt long time fan but had to add in coconut oil is made up of 60% MCT's which the body utilizes for energy without the liver having to break it down. So if you are living an active lifestyle that would be healthy compared to fats without MCT's. Obviously dont go lathering it on your food or when cooking lol.
Hey Matt howzit goin, from what i have learned,mercury in fish is very common especially in old fish,the older the fish the more mercury content, I live in australia north queensland but there are species like barracuda that have unusually night amounts of mercury in their system within 5 years of their life, so you will find very high amounts of mercury in fish depending on the species and the age it is dangerous, but if you know what you are doing and go by the legal size limits for that fish and what type of fish and how to prepare it didn't matter what you catch as long as you know what you are dealing with, I have known two people who thought barracuda was edible.... they spent 3 weeks in hospital with mercury poisoning.
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