I have a question about fish and seafood.
Reading nutritional labels I realized that most fish and seafood had a surprisingly high cholesterol content. But I always thought that fish was good for you and cholesterol was bad for you? I don't get it.
Can someone clarify?

My cholesterol was tested a couple years ago at 215 and the nurse delivering the news told me to cut down on seafood and red meat. I promptly let her know that these foods were not the problem as I had not eaten any animal flesh in over 14 years, but I guess if that’s the standard advice then these foods must be seen as major sources of dietary cholesterol?

I’ve cut way back on egg and dairy products, not fully eliminated yet but working on getting there. My cholesterol is down to 150 and I’ve also lost over 35 pounds since then. I recently came across this article that seems to say that the overall eating patterns of people who eat diets with lots of fish probably have more to do with their relative good health than the fish itself. http://www.pcrm.org/news/release070431.html My personal finding after much research and reading, you’re better off with a plant-based diet for all your nutrients.

1,441 Americans over a period of nine years? That's not very much. It sounds to me like they're trying to sell something. Or steer you clear of fish for some reason or another or wanting you to stop eating meat altogether.

I believe fish is healthy and they're not going to change my mind.

Nina, like shananigans, I too have dropped major points on my cholesterol. But that's because I lost 87 pounds and I started eating a very low fat diet. I also ate, and STILL eat, plenty of seafood, including shellfish, which is fairly high in cholesterol. However, they say that saturated fat in foods affects your cholesterol more than the cholesterol in food itself.

Here's an article you may want to read that explains it a little better. As it says, the biggest influence on blood cholesterol isn't the cholesterol-containing foods, but rather saturated fats.

http://www.hsph.harvard.edu/nutritionsource/fats.html

I do believe, however, in eating high-cholesterol foods in moderation. Just like I believe everything should be eaten in moderation. I rarely eat whole eggs, I usually eat just the whites. But every now and then I'll throw a yolk in there because the yolk, truthfully, is where most of the nutrients are. I also love liver, but I limit that to maybe once every other month. Liver is CRAMMED with cholesterol, but it also has many other benefits. Seafood? I eat it all the time, LOL. I can NOT moderate seafood. And, since it's healthy, I don't feel I should have to. I could eat fish and shrimp and many other seafood items every single day. And my cholesterol levels are just fine.

In general any negatives from the cholesterol found in seafood (which isn't all that high except in a few types) are outweighed by the healthy oils that tend to have a positive effect on your cholesterol profile

In addition, there is more and more evidence that the fat you eat is far more important than the cholesterol itself, as the largest component of blood cholesterol is created by the liver as it processes the fat you eat.


An article I found:

Cholesterol levels are not significant in most seafood products. Finfish are generally quite low in cholesterol, with shellfish having low to moderate amounts. In the past, shellfish have been excluded from low cholesterol diets because they were believed to be high in cholesterol. New sophisticated measuring techniques have indicated that cholesterol levels of many molluscan shellfish are much lower than was previously thought. In fact, molluscs, such as clams, oysters, scallops, and mussels were found to have a large percentage of noncholesterol sterols present that appear to have a positive effect. These sterols inhibit the absorption of cholesterol eaten at the same meal. Cholesterol levels in such crustaceans as crab and lobster are similar to that found in the dark meat of chicken.

While the cholesterol in shrimp varies considerably by specie, it generally is 1-1/2 to 2 times higher than in the dark meat of chicken, but far less than in eggs. Because shellfish contain very little saturated fat, they are no longer excluded from typical low cholesterol diets.

Again, seafood fits right in when trying to meet the U.S. dietary goal --reduce cholesterol consumption to about 300 mg a day. Fish averages about 50-90 mg cholesterol per 3-1/2 ounces. Shellfish tend to contain slightly higher amounts of cholesterol; thus crustaceans (crab, lobsters, shrimp) contains 60- 100 mg/3-1/2 ounces and mollusks (clams, oysters, scallops), 40-110 mg/3-1/2 ounces. Squid and octopus may contain relatively high levels, 250 and 122 mg/3-1/2 ounces, respectively.

High levels of cholesterol aren't the only issue with eating fish and other sea creatures. Parasites, mercury and other heavy metals as well as high concentration of pollutants and bacterial infections give me ample reasons to avoid these "health foods"!

I'm allergic to all fin fish, so I can't eat them. Some days, I do have tunafish, if I don't get queasy looking at it. I love the taste of it, but I've learned that when my stomach gets that feeling when I want to try to eat it, I avoid it. I probably have tuna once or twice a month if I am lucky, and it's the only fish I can tolerate, other than shellfish. Most people are allergic to shellfish, not me, LOL.

I have shell fish about once a week. Tonight, I had Alaskan crab, and am having some lobster salad later on when I am hungry again. Funny, I didn't eat all day until about an hour ago, which is when I ate the crab with Smart Beat butter- it was divine. I won't eat shell fish again until next week, but it is a nice break from chicken every day. It's also great to have on my low calorie days- for some reason, it is very filling to me more than chicken or any other protein, so that's why I eat it on those days I have limited calories. Just once a week, though, as it is high in sodium, too, so I try not to over do it.

There are parasites in meat as well, and of course, don't forget the hormones and antibiotics in regular meat. We, too, are full of parasites.

Mercury is a concern, though, so it's best to limit it to once a week, to be on the safe side.

You are 100% correct and that is one reason why I do not eat those either!

Well these days you can find contaminants in just about anything, including other meats besides seafood and also in vegetables.

People died from eating contaminated spinach and onions, for crying out loud. It's ridiculous.

So meat isn't the only place you'll find contaminants. They're even considering lowering the standards on organic foods. So pretty soon what we THINK is 100% organic probably won't be.

Agreed, which is why we must be as informed as possible, take action to help educate others about these issues and write to our politicians about such things!

Personally, I am more secure eating lower on the food chain, as it is as "clean" as I can eat!

That's a good plan

Something must be wrong with me, as I've been experimenting with tofu recipes. I think you're rubbing off on me, LOL.

I made a "tofu" loaf, using my regular meat loaf recipe and replacing the hamburger with the tofu. Hubby said it was ok, my youngest daughter and I loved it, son took one look at it and ran from the kitchen, and oldest daughter said she wouldn't mind eating it if she had to. Of course, I didn't force it on anyone- they wanted to try it, so I let them. Of course, hubby, who said it was "ok" ate half of the loaf. Go figure.

I'm going to try an eggplant roll up recipe next with the tofu. Both my youngest daughter and I love tofu, and I have a feeling she will end up being a vegan someday.

Nothing wrong with lovin' the tofu! My fiancé’s mother tells me that she cooks tofu several times a week and always thinks of me when she does. She says she's lost her taste for meat since menopause.

From the Vegan Lunch Box site, here’s a fun link for making dinner loaves:
http://www.veganlunchbox.com/loaf_studio.html

You can choose all your ingredients and it magically spits out the recipe! I’ve made a few, some better than others, but if you try enough combinations you’re sure to find something even the pickiest eaters will like.

Yay! Yay! Yay!

Here's a site where EVERY recipe is a winner http://www.veganchef.com/