People have been WAY overreacting to Mercury lately. Schools have been closed while special teams come to clean up a couple ounces of the stuff that they found kids were playing with. Of course, my parents and all thier frinds, and pretty much everyone I know around 50 years old played with the stuff as a kid, and they're fine.
wasabi is what makes sushi so great.. a nice balance of both..
i strongly suggest you get used to wasabi!!! it's an acquired taste, soon you'll develop an addiction. For hardcore enthusiasts like me, try wasabi with just straight wasabi, no soy sauce.. mmmmmm....
man.. eating sushi without wasabi is like eating pizza without parmasan cheese.
yes, but their children have higher incidents of pathological behavior, ADHD, and institutionalization.
That's like saying that henry ford's children have a higher incedence of being able to drive cars than his parents did, and blaming it on thier diet.
A couple of ounces?! And you're saying that's nothing to worry about?! :Q
Mercury has a very high vapor pressure.. at room temperature it is volatile and giving off vapors that are very harmful.
Would you say the same thing about arsenic, or something equally dangerous?
I realize that many people played around with mercury before it was realized how bad it was for you..
People also painted clocks with glow in the dark radioactive material. They painted their skin, their fingernails...
They aren't doing so good anymore.
It is nothing to play around with.
That said, I don't think you should stop eating Sushi just because of this fact. It's just something to be aware of.
Eating straight wasabi makes about as much sense as guzzling Tabasco or ordering an extra side of chili peppers with your Kung Pao chicken just to eat them.
Wasabi is rumored to kill some bacteria in the fish that could make you sick. Could be just a story handed down, as I couldn't find anythign to back that up.
Also, sushi IS a delicacy in Japan. That's why REAL sushi made by a trained chef usually costs around $80 a person or more. It takes 20+ years of training to become a sushi chef in Japan, compared to the bogus 2-year or 3-month courses that are offered in the States.
My dad has a watch with radioactive paint on the numbers. It's pretty cool. I work here about 100 feet from the office of the guy that wrote this article. No one here is particularly worried about eating fish.
I'm sure it is better for you than say a 16 ounce steak and fries. Plus a good sushi chef making quality sushi rolls and the wasabi....mmmm, yummy. Can't wait to go again soon. But ya I heard that about mercury as well, just treat it like all other foods and don't have it every single day and you'll be fine. Everthing in moderation. And whoever posted about sake bombs is correct....they are the devil.
You bastards... now i'm all hungry for sushi. There's a sushi place near me i think, i wonder if they do take outs.
No, it's just that we don't eat many things that are in the "mercury food chain".
Like I said, I don't think it means you should stop eating fish, not at all.. It's just something to be aware of.
It's one thing to know and not care, but it's another to not know at all.At least when given the information, people can make their own choices. That's why it's good the information is getting out.
I don't think anything you eat with sushi has any sort of antibacterial properties, I've never heard of that before but it has been mentioned here by a number of people. Actually I learned from a sushi chef that the wasabi is to allow the flavor of the sushi to really hit you by cleaning out your nostrils (if you've taken too much wasabi you know the insane burning feeling much like horseradish sauce) since much of your taste comes from smelling (if that makes sense). And the ginger is too eat between rolls to clear our your pallatte (sp?) so you can have a flavor/roll and not taste the previous one (much like having crackers when wine tasting I believe).
Read my post a few posts above yours. It's a delicacy in Japan, as it's VERY expensive because of the scarcity of true Sushi Chefs. The road to becoming one is long and tedious, like any antiquated Japanese profession.
Fun fact: Women are generally not allowed to become sushi chefs because their body temperature is supposedly too high and ruins the fish.
I kinda meant that it builds up in certain fish.. I'm not sure if it actually builds up in your body, permanently.. although I've never researched that fact.
It seems as though people refer to it "building up" quite often, but I haven't found any information specifically regarding that fact.
So it's all speculation that it's something to worry about in 45 years if i've eaten 500 lbs of sushi?
I wouldn't worry about it then. If fish are surviving well enough in water contaminated with mercury, and they're in there all their life, i highly doubt even a regular diet of sushi is going to be dangerous.
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