Farmed salmon isn't naturally pink or red
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To put that into perspective, moving from New York to Chicago will increase your risk of being murdered in a single year by 15 in 100,000, and your 70-year risk of being murdered by 1 in 100. Smoking and then quitting raises your lifetime risk of lung cancer by 3-5 in 100.
The problem with not watching the documentary you choose to comment on is that you'll end up strawmanning the video you didn't watch or responding with a red herring.
If you had watched the documentary, you would have known that the issue goes far, far beyond PCBs.
(Also, you’re right, I didn’t watch the videos. As a rule, I don’t watch informational content in video form, because it’s a stupid way to present information. They’re geared to obfuscating and emotionalizing topics in ways that are harder to do in written documents with citations and footnotes.)
If you had watched the documentary you commented on, you would know. Insecticides, dioxins, various neurotoxins, heavy metals, and various toxic waste chemicals from oil production and industry.
> Farmed salmon is lower in mercury, or example.
If you had watched the documentary you commented on, you would know that this is not necessarily true, and not at all true for the regions that the video covered.
Ph'nglui mglw'nafh Cthulhu R'lyes wgah'nagl fhtagn
If anything, food coloring is underused. A pinch of turmeric, while not particularly flavorful, can really liven up a dish by giving it some color
Ascetism, aestheticism, athleticism..
Same thing with produce – there’s no good reason to dip anything in wax, but all else being more or less equal, people will almost always pick the shiny apple over the dull one.
It's kind of tragically ironic- those small fish are incredibly healthy food & quite inexpensive.
If anybody hasn't tried canned mackerel, I strongly recommend it. A can of mackerel and some crackers makes a super convenient and tasty lunch.
Maybe not per se, but farmed salmon is vastly less healthy and the artificial coloring makes it much more difficult to tell the difference.
Is there any study showing that? Thanks
There was a longer report I think the above article was based on. I recall watching the section where a low-level employee talked about adding the chemical that makes the flesh go pink. The reporter asked whether that was any concern. The response was “Well, doesn’t everything have chemicals in it these days?”
https://wgfd.wyo.gov/Habitat/Habitat-Plans/Wyoming-State-Wil...
Whole Foods claims it is responsibly and sustainably farmed. They are obviously biased, so I can't be certain. But the farmed salmon definitely wins on price and flavor.
https://www.wholefoodsmarket.com/blog/truth-about-farmed-sal...
Wild fish is highly anti-inflammatory
https://harvardmagazine.com/2019/05/inflammation-disease-die...
It's also, let's be clear, a front for hawking books and seminars by Monica Reinagel, a "nutritionist" with no particular science background or history of work on the subject.
Frankly that's sort of a garbage link. In the real world there's plenty of science on inflammation in general, but very little conclusive numbers on diet, and AFAIK absolutely no real work showing an effect as specific as "farmed vs. wild fish", especially at the significance you seem to be claiming.
At every grocery store in the US where I've ever checked, they sell both "white" (off-white) and "yellow" (yellow/orange) cheddar. Yellow is more popular.
They also sell colby, which is a type of cheddar, also usually yellow.
What is regional in the US is the shape of sticks of butter! It's either "Eastern-pack" or "Western-pack" depending on which side of the Rocky Mountains. See https://en.wikipedia.org/wiki/Butter#United_States
Since the Rocky Mountains are the continental divide, that means you can stand in a spot where rain the falls to one side of you ends up in the Pacific Ocean and on its way passes by sticks of butter in one shape, and rain that falls on your other side ends up in the Atlantic Ocean and passes by differently shaped sticks of butter on its way.
Here in the USA, "orange cheese" usually refers to Cheddar, which is almost always orange. It has nothing to do with any place named Cheddar; the cheese would be overripe if shipped that far. You could just about say that this is our standard cheese.
Other orange cheeses include Colby and American. https://en.wikipedia.org/wiki/Colby_cheese
The color comes from Annatto. It's a spice. https://en.wikipedia.org/wiki/Annatto
Edit: I also know what Annatto is. I'm merely pointing out that claiming that "almost all cheese is orange" is very USA centric. (probably also limited to only some regions of the USA too, presumably ones you know about - while not living there I do consume a lot of American TV, and I don't notice all cheese being orange.)
In a typical supermarket, there might be dozens of types of cheese. Only a few types are orange. So going by type, it might be only 5% orange. Nevertheless, the majority of the cheese (by volume or by mass) is orange.
The store might stock one row of sliced baby swiss, for a total of 10 pounds. The store will do that for several ripenesses of Cheddar (mild, medium, sharp, extra sharp) times several brands, totaling perhaps 150 pounds of cheese... but that is just sliced cheese. The baby swiss is only available in slices. Cheddar is also available in small bags, giving another 200 pounds of cheese. Cheddar is also available in large bags, giving another 200 pounds of cheese. Cheddar is also available in half-pound blocks, in one-pound blocks, in five-pound blocks, in half-pound bags of cubes, and in one-pound bags of sticks. That is probably at least another 300 pounds of cheese. There could be half a ton of Cheddar on display. Add in 100 pounds of Colby and 100 pounds of American, and there is an awful lot of orange cheese.
FYI, most of the non-orange cheese is Mozzarella. Again, this is by volume or by mass.
People with simple taste in cheese can simply refer to it as "orange cheese" (Cheddar) and "pizza cheese" (Mozzarella).
The color is a very useful distinction. When you have both types of cheese in unlabeled containers in your refrigerator, color ensures that the pizza cheese goes on pizza and the orange cheese goes elsewhere. You don't mix them up. Without that color, you'd have to label the cheese or taste it before use.