Thanks. Helpful, as always. Many people eat the SMASH fish - salmon, mackerel, anchovies, sardines, and herring because they are all good sources of DHA and EPA. For example, 100 grams of sockeye salmon has 1.2 grams of omega 3. Cod livers are an even richer source, and so is cod liver oil. I buy canned cod livers from Iceland. The livers are packed in cod liver oil. Each can contains around 5 grams of DHA and 5 grams of EPA, about half from the livers and half from the oil. I make a salad with cilantro, tomato, cucumber, garlic, green onion, capers, sesame seed, pumpkin seed, sunflower seed, Italian Herbs, and balsamic vinegar. Then I mix in the liver and the cod liver oil. Note that the livers have a much milder taste than the oil, and you can add curry powder to mask the fishy taste of the oil.
Kudos for the caveats. Most nutritional TH-camrs fail on that regard and lean toward an obvious agenda. Keep that up. Also, I like the recipe tips since it facilitates implementation. I'm starting to really enjoy your vids. I love the biochem and physiology aspects as well. Refreshing all around.
Please try to organise an interview with Professor Michael A Crawford (age 90-something) of Imperial College London. He’s spent the best part of his eminent life trying to flag these important benefits up…and to those in positions of influence / power…and all too often ignored. I’m sure you’d find the experience fascinating.
I love fish daily and strive to use tins of sardines for their easy availability and low mercury levels. Salmon is readily available. I used to take fish oil epa and dha supplements, but since I am on Eliquis, my doctors frowned on taking these supplements. Most physicians frown on this in spite of spotty studies that prove their position. I have a degree in nutritional biochemistry and was a practicing physician for decades. There just is even less data in the medical literature on fish daily consumption and resulting omega 3 intake in relation to taking anticoagulants. I have leaned toward healthy fish daily is “probably” better for me in all cause mortality even while taking Eliquis. I loved this presentation. Thanks
I live in a small fishing village. Fishermen have their children sell fresh fish in the morning after the men have been fishing at night. I eat fish several times a week, and when I do it can be the main food source I eat during the day. We buy yellow fin tuna in a nearby town, and it makes up roughly 25% of the fish I eat. I eat a variety of tropical fish, and I eat about two crabs on average a week and occasionally shrimp. There is no heavy industry nearby, so I'm not worried about heavy metals so much. It's good to hear that the yellow fin tuna might be protective against mercury.
A few Vegetarians in the past have to hated on me for being pescetarian _(even though in those Adventist studies they adore so much it’s revealed in the full study pescetarians outlived vegans mildly but significantly and outlived vegetarians moderately)_ but it’s actually not hard in the modern era to figure out which fish/bivalves are safe & healthiest, to find lists of low/marginal contamination species, which certifiers of sustainability/responsible catching standards are revered and you can just simply taking high quality selenium supplements detoxifies heavy metals from the body Been a pescetarian for 6+ years but I only eat 1.5-2.5 servings of seafood (fish/bivalves) per week. Which isn’t more often than I had it before opting for a pescetarian diet but I pick far better options now ❤ I’ve gone consecutive months in the past without fish and I don’t feel up to 100%. Especially after my period :(. My diet is mostly vegetarian so I know plenty about non-heme iron and eating high vitamin c foods with it should aid absorption but it’s not the same at all 😭
Love that shirt, friend! (And I really should probably be trying to eat more fish. With my French/Italian heritage and all.) Oh - and I want that mayo recipe! 😅
Ya... if you're going to eat fish everyday, I wouldn't make it tuna. I'm a big sardine fan! Also, catfish 'nuggets' (cutoffs) at Star ar $4/lbs and fry up great! coat in egg wash and whey and it kinda tastes like 'fish&chips'
The only fish I like to eat is canned tuna haha! But I do choose skipjack tuna which should be lower mercury, at least it's better than no fish, I really don't like the taste of most fishes
Many have problems with canned fish...histamines. I eat alaskan Pollack often. Harvested sustainably and small size so low metals. Bering sea is very clean.
grass fed beef also has high levels of omega3 - along with creatine, taurine, even phytonutrients - basically everything that "studies" keep telling us are really good, yet they still publish studies saying "red meat bad", its a complete contradiction... they want us to believe all these substances are good for us in pill form but not when its in actual real food.
I stumbled upon 2 studies that claimed that: 1) canned fish contains hardly any omega-3, and 2) frying fish in a pan destroys most of the omega-3, while baking it in the oven, at
Depends on the brand and type of fish. For example I have some wild planet albacore wild tuna that for 142grams has a average of 1,500mg of EPA and DHA omega 3s per can
Canned Sardines contain oxysterols. They occur with the canning process. It's not just sardines, but all canned seafood. It's better to eat frozen fish than canned fish.
This recipe from Martina w/ Macadamia oil (house of macadamia for the macadamia oil: www.houseofmacadamias.com/pages/nick-norwitz) ; you can use NICK10 for discount)+ chlorella. ketodietapp.com/Blog/lchf/Healthy-Home-made-Mayo-Three-Ways
I followed your recipe link, but it was the plain mayo. The request was for the Chlorella + Cilantro sauce. I went and bought the Chlorella powder to make the sauce to go with Salmon tonight, but now I have no idea what to do with it!?! help please???
Thanks for sharing Nick. I have a hard time eating fish, but seem to have found smoked cod livers palatable. So my omega 3’s are probably looking much better.
I eat sardines every day. Find them filling like beef. I have some concern about pollutants/heavy metals but since these are very small fish, they are likely to contain the least heavy metals.
Fish absorb mercury and other heavy metals from the water they swim in, and the amount of mercury in a fish's body increases over time as it consumes other fish. This process is called biomagnification, and it means that larger, longer-lived fish like tuna tend to accumulate more mercury in their bodies than smaller, shorter-lived fish like sardines. This is why I mostly eat sardines. I do however eat salmon when I am certain that is wild caught and not farm raised. Farm raised fish are fed corn and grain products. In the wild they get their omega-3s from eating algae or eating other fish that eat algae.
I love fish, but all the lead/heavy metal stuff greatly worries me. I've read about far more than one case of someone who was inexplicably ill until they stopped eating fish multiple times per week and in the end it turned out to be some sort of metal poisoning.
@@Myrslokstok heavy metal makes you more aggressive and less inclined to eat fish and chips...I believe it's the best and cadence of the drums that incline many listeners to resort to aggression.
I used to eat a lot of swordfish and shark until the mercury levels were revealed. I haven't had either since the 1980's! I eat sardines because they do not have mercury. And other fatty fish I eat less than I used to. I grew up eating fish for almost every meal everyday. And I really want to eat fish everyday because it's my favorite food on the planet. The homemade chelating idea is intriguing.
6 servings / month is moderate to high?? I eat 4 servings of fish per day. Every heavy metals test I’ve ever done has been in the normal range. I do heavily perspire every day from exercise, which helps.
Salmon , sardines, or mackerel at least 3-5 times a week. Any cautions on canned? All wild caught. Dr. Berg says he tested canned and found no difference or dangers.
An O3 index of 17! Wow! I struggle getting past 6! It has been written that numbers around 4 are typical in the USA. My last test results should be back this next week. I slacked off the fish, so will actually be interesting to see what it is on carnivore! I am betting it will be low.
@@nicknorwitzPhD you can put it skin side down, no oil, and the skin goes super crispy and eventually the fat renders out and then just finish it on the top side for a brief whilst its so good. A huge fillet of salmon and a rich cocoa drink, i use allulose to sweeten it and its the cloest ive been to doing omad unintentionally lol. The combo , something about it, salmon and cocoa lol best mood, full all day.
@@nicknorwitzPhD trust me, you will never get the skin as crispy as skin side down, no oil used. It doesnt burn easy either. You can almost cook the salmon right through
I eat about 1 can of sardines a week and maybe one portion of salmon or other seafood during the week. My Omega 3 index is 12.8. I have never taken omega supplements. It’s worth checking out the levels to know the baseline.
@@nicknorwitzPhD yes it works with any camera, I use mine with my phone as a camera even. There's a guy on here does reviews of it, it's perfect for the stuff you do, so you don't need to keep looking off to the side
Mercury is not a problem if it is consumed together with selenium because they bind and excrete, sardines being the sin with the most selenium, the only drawback that remains is micro and nanoplastics
The fish survived by itself in the ocean, and didn't we use to treat syphilis with mercury, and still people kive longer by eating fish, maybe they eat less soda, chips and fries. 🍟
Just a heads up, the first study in the video is about cognition and the second study is for mortality, unlike what the video section labels and time stamps in the video description suggest.
I wouldn’t eat them more than few times a year Besides the fact fish is unaffordable and eating the SMASH or some rainbow trout is hard enough to scrape together the $ for.
I eat a lot of fish yellow fin, sockeye, mahi, trout on occasion. I do spirulina most days and fresh cilantro on my food often but chlorella made me sick as a dog, puking at the big bowl.
Will dried fish retain the nutrients? Omega 3s, etc? How about fermented fish and fermented Krill? We have a lot of dried and fermented fish in the Philippines
Omega-3 fatty acids oxidise incredibly easily, so my bet is dried fish is likely to have lost most of the omega-3 content and may even come with some small health downsides due to the oxidised PUFA. Fermentation is a different story, effects possibly depends on the exact fermentation carried out. Anaerobic fermentation quite possibly could preserve the omega-3 fatty acids, but specific microbiota can sometimes transform the fatty acid profile of the substrate slightly: I've personally seen data indicating Rhizopus oryzae converts a significant quantity of substrate linoleic acid into stearic acid for example. I did some reading to answer your question with data rather than conjecture: the paper ["Lipid Degradation During Salt-Fermented Antarctic Krill Paste Processing and Their Relationship With Lipase and Phospholipase Activities"] shows the quantities of EPA and ALA in two fractions-- phospholipid fraction and triacylglycerol fraction --as fermentation progresses from 0 to 12 days. They show a total decrease in the omega-3's EPA and ALA of about 25% between day 0 and day 12 of fermentation in the phospholipid fraction, while in the triacylglycerol fraction the omega-3 content actually increases by nearly 100% by day 6 before falling back to its starting level at day 12. In net effect this would mean that a 12 day salt fermentation of krill paste would appear to have a significant decrease in omega-3's of the krill paste, but only by about 12.5% of the original value. I'll leave it up to someone else to confirm if dried fish has largely oxidised omega-3's or if they are somehow protected by the protein that surrounds them. :)
Fish just can't be trusted as safe any more. I rarely eat it and no propaganda is going to convince me. Maybe if I could find certified organic I would go back to eating some. And honestly, I have to wonder who's pushing fish and why since there is so rarely anything "pushed" that is actually healthy and in fact just the opposite. My mom and sister both died from following the conventional dietary advice. I'm not going down that route. And lastly, our oceans are being stripped of fish at an alarming rate, we really need to leave the fish in the oceans and produce our own foods on land, safely and organically.
It's a concern perhaps for those taking supplements, as that's what the study was based on right? Also it found in increase in arythmias, but a decrease in cardiac arrest right?
@terraflow__bryanburdo4547 Agreed, oxidized fats seem to be much much more dangerous than anyone realized. Another study just came out showing oxidized fats in feed for mice cause huge amounts of mitochondrial damage compared to unoxidized. But now I'm left with seeing how I know whether a fat is oxidized or not? Is the fat in the fish I cooked on the grill oxidized? What about the fat in the ribeye in the fridge I cooked four days ago? Is that oxidized? How about the jars of ghee I have around the house?
That's why I choose sardines and anchovies canned in olive oil. Compared to tuna, they are higher in DHA and EPA while being lower in mercury. My only concern is the microplastics from the tin lining, as most people don't realize the tin is actually lined with plastic.
Whenever I see Cookie Monster, I think of this: 'Cookie Monster love high fructose corn syrup!' 'OM NOM NOM NOM!' 'Oh no, Cookie Monster don't feel very good'
Would you please talk more about why you measured your mercury levels? Were you just curious? Did you have a suspicion that maybe your mercury levels were high? I presume the units you were talking about were µg/L, yes? Reference range appears to be between 0 and 15, so that fits with what you said in your video. Also, would you please elaborate more about chelation with chlorella and cilantro? I would like to learn more about this. Thanks.
Thank you for the video. I am a big fan. As usual, very informative. A few questions: Canned sardines in oil might have bad oils. Was this accounted for in the studies? Do you consider canned sardines in oil (omega 6 oils), to be any good? Also, I would love to know your thoughts about the best canned fish options, assuming I love all fish and don't mind eating canned sardines every day. Is more better, that is, twice per day? Two cans in one meal etc. Do you think there an upper doses? Can too much omega 3 be damaging? If someone doesn't eat fish at all, would you recommend omega 3 supplements? Thank you for the great video.
If you don't eat fish use the algae omega3 supplement. Taking fish based omega3 supplements is pointless. Avoid the soybean oil canned fish if you can, many options without it.
Thank you so much for your informative health videos. You mentioned you eat olive oil every day. We mostly use Avocado oil since it has a higher smoke point. Is there much difference in terms of the health benefit between olive oil and avocado oil?
olive oil is better, its also better for frying. Avoid burning the hell out of your food if you care about your health though. "Wang references a 2018 study that compared olive oil with other oils during heating. It clearly showed that extra virgin olive oil is the most stable when heated, and produces the least amount of polar compounds (the harmful by-products that come from heating oils). In fact, all other vegetable oils high in polyunsaturated fats were found to produce more polar compounds when heated despite their high smoke points."
How many grams of fish do you eat every day? I want to know how many grams are safe everyday (work low mercury first like sardines, salmon, and mackerel, etc.)
Had a CIMT scan a few weeks ago, it showed a lot of soft plaque. Been doing a deep dive on how to move forward. Being on a blood thinner(Eliquis) limits what I can do to lower my inflammation with supplementation. Are there any studies out there showing using a low dose Statin to lower inflammation?
I have been avoiding salmon because I thought eating it daily would cause me to accumulate mercury and PCBs so I ate lean chicken breasts with olive oil, avocados, and supplemented with liquid fish oil instead. It's good to know that I might be able to incorporate more salmon in my diet again because I was getting tired of eating mostly chicken breasts with olive oil, avocados, broccoli, and Brussels sprouts. Macadamia nuts only increase my appetite, like other nuts, so I avoid eating them, and I actually do not like eating them because of it.
This recipe from Martina w/ Macadamia oil (house of macadamia for the macadamia oil: www.houseofmacadamias.com/pages/nick-norwitz) ; you can use NICK10 for discount)+ chlorella. ketodietapp.com/Blog/lchf/Healthy-Home-made-Mayo-Three-Ways
I wish I liked fish. I tell myself "self...you need to like fish..eat fish, you will like it." I try it yet again and say. Oh my goodness I can't stand fish. How do ppl eat this? So I grab my Nordic Naturals cod liver 1Tbs... and call it a day. The krill oil is an interesting take, I may have to try that. Thanks Nick! HoM is STILL out of the 2.2lb bag...dude I'm dying here. You have any pull??
I left boxing 8 years ago because of possible neurological issues (dysphemia) and even back then fish oil (for its DHA content) was connected with brain function so on my own I started taking 2 Tbsp/day of fish oil (totaling 7g total omega 3 daily) and thought nothing of it but lately some reports suggested it's correlated with increased risk of stroke so I've been concerned about taking so much. How is this possible since I' sure some heavy fish eaters get that much and they don't seem to be at risk?
Grass fed beef also has high levels of omega 3, but we've been brain washed in to thinking "red meat" is bad. Plus creatine, taurine, even phytonutrients. Everything we're told is "good" is present in beef, but we're hammered with "science" that beef is bad. Its ludicrous.
@@nicknorwitzPhD you're taking about studies where people ate fish a handful of times a month, I eat 1-2lbs of grass fed beef per day. It adds up. I hate salmon and sardines. I'm also not mainlining omega 6's all day like most standard dieters either.
If you care about omega3 then eat beef liver, 3-4x the omega3 level. Red meat is not great in terms of overall nutrient profile, its no different than eating white flour and saying grains are healthy.
@@jaro6985 I literally ONLY eat red meat and a few eggs, I have very good levels of all nutrients I've had tested (including omega 3) and no deficiencies and no symptoms of deficiencies. Doing this I've resolved ALL of my health conditions which doctors told me were "age related" and there was nothing to be done they would just keep getting worse (or wanted me to take pills for).
With time I expect Omega 3 levels in fish will likely be stable. Our waterways are getting more heavy metal rich. How selenium might vary with time is beyond my pay grade. So I expect the double edge sword aspect of wild caught fish will likely deteriorate.
As we reduce coal fired power station use it should start to taper off, as that is the largest single source, responsible for about 40% of US emissions for example.
How about fish or krill oil supplements (high quality ones that have been tested for oxidation)? I dont want to risk ingesting the pollutants that can come with fish. Could fish/krill oil supplements be taken daily instead of eating fish? Isn't it mostly the omega 3 oils that are responsible for the positive effects?
I would like to ask you if it is possible that Omega 3 fatty acid supplements have negative effects on our brain? I take one 1000mg capsule a day and feel that the omega 3 supplement is having a rather negative effect on my brain. Thank you
Is it actually possible to get human blood values similar to dolphin values? Dr. Rhonda Patrick said, on the Huberman podcast, that she's trying to get her Omega 3 levels up to dolphin levels, and I wonder if human biology is capable of this.
Yes, I do need to eat more fish weekly but I’m not sure about daily. Have you always enjoyed eating fish or did you develop a desire for it? If you developed the desire, what was the mechanism you used to increase your desire?
![[#SHORTS CLIP] ใช้ของของตัวเองไปเลยสิคะ l ซานิเบาได้เบา l One Playground](http://i.ytimg.com/vi/Ea_mTywx2p4/mqdefault.jpg)
Your videos are great. I've found that setting the playback speed to 0.85 works just right for my ears/brain.
😂… I’ve been called the energizer bunny many times 🐇⚡️
Thanks. Helpful, as always. Many people eat the SMASH fish - salmon, mackerel, anchovies, sardines, and herring because they are all good sources of DHA and EPA. For example, 100 grams of sockeye salmon has 1.2 grams of omega 3. Cod livers are an even richer source, and so is cod liver oil. I buy canned cod livers from Iceland. The livers are packed in cod liver oil. Each can contains around 5 grams of DHA and 5 grams of EPA, about half from the livers and half from the oil. I make a salad with cilantro, tomato, cucumber, garlic, green onion, capers, sesame seed, pumpkin seed, sunflower seed, Italian Herbs, and balsamic vinegar. Then I mix in the liver and the cod liver oil. Note that the livers have a much milder taste than the oil, and you can add curry powder to mask the fishy taste of the oil.
Thanks for the recipe. It is a step up from my version.
Kudos for the caveats. Most nutritional TH-camrs fail on that regard and lean toward an obvious agenda. Keep that up. Also, I like the recipe tips since it facilitates implementation. I'm starting to really enjoy your vids. I love the biochem and physiology aspects as well. Refreshing all around.
I appreciate that! 😊
We're here in Ketogenic Woman's Support group recommending this video. thanks for the info Nick
Welcome!
@@justadude4826 I can't tell you what your optimal diet is. Nobody can.
Hey Nick, I enjoy the depth and balance of your videos. Too many out there are one extreme or the other. You keep the keel even. thanks
I appreciate that!
Please try to organise an interview with Professor Michael A Crawford (age 90-something) of Imperial College London. He’s spent the best part of his eminent life trying to flag these important benefits up…and to those in positions of influence / power…and all too often ignored. I’m sure you’d find the experience fascinating.
You paying for my flight? ;) teasing :)
@@nicknorwitzPhD Tempted. He’s your kind of scientist…just at the other side of life!
Another great video.
Love your work Nick
@@GlynWilliams1950 Thanks!
Nick, you are a rockstar and I am a huge fan! Thank you for sharing all your research. ❤
So kind of you! ... I have no musical bones in my body tho ;)
I love fish daily and strive to use tins of sardines for their easy availability and low mercury levels. Salmon is readily available. I used to take fish oil epa and dha supplements, but since I am on Eliquis, my doctors frowned on taking these supplements. Most physicians frown on this in spite of spotty studies that prove their position. I have a degree in nutritional biochemistry and was a practicing physician for decades. There just is even less data in the medical literature on fish daily consumption and resulting omega 3 intake in relation to taking anticoagulants. I have leaned toward healthy fish daily is “probably” better for me in all cause mortality even while taking Eliquis. I loved this presentation. Thanks
Excellent information. Thanks!
Love the homemade cilantro chlorella mayo idea. I'll try it with my sardines.
I live in a small fishing village. Fishermen have their children sell fresh fish in the morning after the men have been fishing at night. I eat fish several times a week, and when I do it can be the main food source I eat during the day. We buy yellow fin tuna in a nearby town, and it makes up roughly 25% of the fish I eat. I eat a variety of tropical fish, and I eat about two crabs on average a week and occasionally shrimp. There is no heavy industry nearby, so I'm not worried about heavy metals so much. It's good to hear that the yellow fin tuna might be protective against mercury.
You realize yellowfin tuna is very high in mercury right? Its worse to eat it regularly.
@@jaro6985 Well, apparently according to the video it is relatively even higher in Selenium, which should more than cancel that out.
@@GerbenWulff Doesn't work like that.
No heavy industry but what about any sewage that may enter the sea? If you live in a remote area it shouldn't be a problem.
@@dennisward43 I live pretty remotely, but everybody here has a septic tank, so the sewage is not really a problem.
A few Vegetarians in the past have to hated on me for being pescetarian _(even though in those Adventist studies they adore so much it’s revealed in the full study pescetarians outlived vegans mildly but significantly and outlived vegetarians moderately)_ but it’s actually not hard in the modern era to figure out which fish/bivalves are safe & healthiest, to find lists of low/marginal contamination species, which certifiers of sustainability/responsible catching standards are revered and you can just simply taking high quality selenium supplements detoxifies heavy metals from the body
Been a pescetarian for 6+ years but I only eat 1.5-2.5 servings of seafood (fish/bivalves) per week. Which isn’t more often than I had it before opting for a pescetarian diet but I pick far better options now ❤
I’ve gone consecutive months in the past without fish and I don’t feel up to 100%. Especially after my period :(. My diet is mostly vegetarian so I know plenty about non-heme iron and eating high vitamin c foods with it should aid absorption but it’s not the same at all 😭
Amazing video! I have been actively trying to convince my followers to eat more seafood and this video will help, sharing it in my group! Thank you!
Please do!
you omega challenge is a good idea for Americans that are not used to eat fish. I live in a Mediterranean country and fish is a regular food for us
Love that shirt, friend! (And I really should probably be trying to eat more fish. With my French/Italian heritage and all.) Oh - and I want that mayo recipe! 😅
DIY mayo is the way to go! ketodietapp.com/Blog/lchf/Healthy-Home-made-Mayo-Three-Ways
@@nicknorwitzPhD Yesss! Thank you so much! 🙏
@@michaelj2276 welcome!
awesome info, thank you very much!!
For sure!
Scientific support for something I learned from P.G. Wodehouse! Bertie Wooster always said that Jeeves ate fish daily.
I was eating fish at least once a day. A large portion was canned albacore. My Mercury score came in at 15mcg/L (normal
Ya... if you're going to eat fish everyday, I wouldn't make it tuna. I'm a big sardine fan! Also, catfish 'nuggets' (cutoffs) at Star ar $4/lbs and fry up great! coat in egg wash and whey and it kinda tastes like 'fish&chips'
I never tested...but learnt along the way to only get the skipjack tuna. It's a smaller fish, minimal mercury compared to Albacore
Lot of freshwater is full of PFAS. You can't really win.
"EWG study: Eating one freshwater fish equals a month of drinking ‘forever chemicals’ water"
The only fish I like to eat is canned tuna haha! But I do choose skipjack tuna which should be lower mercury, at least it's better than no fish, I really don't like the taste of most fishes
Many have problems with canned fish...histamines.
I eat alaskan Pollack often. Harvested sustainably and small size so low metals. Bering sea is very clean.
Nice!
Yes, Histamine problems with oily fish is a concern for me too. May rule out sardines, herring & mackerel . I do usually tolerate salmon and tuna.
Thanks Nick!
You're welcome!
I don't know why but I always just feel the best on beef (mostly ribeye) but I do enjoy some grilled fish from time to time.
grass fed beef also has high levels of omega3 - along with creatine, taurine, even phytonutrients - basically everything that "studies" keep telling us are really good, yet they still publish studies saying "red meat bad", its a complete contradiction... they want us to believe all these substances are good for us in pill form but not when its in actual real food.
Surf & Turf it
@@nicknorwitzPhD That’s the way..a-ha, a-ha…etc..!
Yeah, I'd be amazed if these "studies" of beef don't come with a bun and a side of fries. @@georgemoonman2830
I stumbled upon 2 studies that claimed that: 1) canned fish contains hardly any omega-3, and 2) frying fish in a pan destroys most of the omega-3, while baking it in the oven, at
Depends on the brand and type of fish. For example I have some wild planet albacore wild tuna that for 142grams has a average of 1,500mg of EPA and DHA omega 3s per can
I didnt know that about frying. Thanks for information.
Many canned fish brands test well
Eat the fish raw like the Japanese do.
Thanks for the video.
very welcome Tommy!
Thank you!
YW!
Great video! I will share it a lot.
Thanks Cynthia! Love the name. Every Cynthia I've ever met has been lovely.
Canned Sardines contain oxysterols. They occur with the canning process. It's not just sardines, but all canned seafood. It's better to eat frozen fish than canned fish.
Will you, please, publish (TH-cam or other) your Broken Cell Chlorella- Cilantro Mayonnaise recipe? Sounds yummy and would go perfect with fish.
This recipe from Martina w/ Macadamia oil (house of macadamia for the macadamia oil: www.houseofmacadamias.com/pages/nick-norwitz) ; you can use NICK10 for discount)+ chlorella. ketodietapp.com/Blog/lchf/Healthy-Home-made-Mayo-Three-Ways
I followed your recipe link, but it was the plain mayo. The request was for the Chlorella + Cilantro sauce. I went and bought the Chlorella powder to make the sauce to go with Salmon tonight, but now I have no idea what to do with it!?! help please???
Thanks for sharing Nick. I have a hard time eating fish, but seem to have found smoked cod livers palatable. So my omega 3’s are probably looking much better.
I eat sardines every day. Find them filling like beef. I have some concern about pollutants/heavy metals but since these are very small fish, they are likely to contain the least heavy metals.
Fish absorb mercury and other heavy metals from the water they swim in, and the amount of mercury in a fish's body increases over time as it consumes other fish. This process is called biomagnification, and it means that larger, longer-lived fish like tuna tend to accumulate more mercury in their bodies than smaller, shorter-lived fish like sardines. This is why I mostly eat sardines. I do however eat salmon when I am certain that is wild caught and not farm raised. Farm raised fish are fed corn and grain products. In the wild they get their omega-3s from eating algae or eating other fish that eat algae.
Anchovies are good too
And mackerel is cheap
@@YeshuaKingMessiah Agreed!
Yes, trophic level is a factor. Hence... be wary of swordfish/shark etc. But there are other factors, as noted in the first paper
@@YeshuaKingMessiah I actually prefer mackerel to sardines, though I eat both.
You are wrong. They get mercury from eating Amother mercury contaminated fish.
I love fish, but all the lead/heavy metal stuff greatly worries me. I've read about far more than one case of someone who was inexplicably ill until they stopped eating fish multiple times per week and in the end it turned out to be some sort of metal poisoning.
Do as you will.
I've read that the selenium in fish we consume (tuna, salmon and sardines) can be a good way to effectively counteract the heavy metal issues.
@@flipino007a
Well the fish survived by itself in the ocean. Then people eat chips and fries 🍟 insted 😂😂😂
@@Myrslokstok heavy metal makes you more aggressive and less inclined to eat fish and chips...I believe it's the best and cadence of the drums that incline many listeners to resort to aggression.
Lol at your thumbnail 😂 Really appreciate your time & effort in all of your vids ❤
Thank you very much! Friend made the thumbnail. I love it too!
I like how he makes and subsequently accepts his own challenge, DHA.
LOL! Yeppers!
man youre content is great thank you
That’s man!
Iodine and astaxanthin might be important too.
Astaxanthin is a very interesting compound... enjoy some Sockeye!
mouth watering food pics! :)
I used to eat a lot of swordfish and shark until the mercury levels were revealed. I haven't had either since the 1980's! I eat sardines because they do not have mercury. And other fatty fish I eat less than I used to. I grew up eating fish for almost every meal everyday. And I really want to eat fish everyday because it's my favorite food on the planet. The homemade chelating idea is intriguing.
6 servings / month is moderate to high?? I eat 4 servings of fish per day. Every heavy metals test I’ve ever done has been in the normal range. I do heavily perspire every day from exercise, which helps.
Lucky you!
Thank you! I eat a lot of fish . . . now I'll add in krill oil.
i wonder if we compare fish eaters with Meat eaters will the memory test results be different ? Thanks nick ..
I'm happy to go toe-to-toe with any Lion diet eater or fish free carnivore... BRING IT!
How about omega 3 from shrimp and other seafoods. Krill? We have a lot of fermented Krill in the Philippines
Great information. Your approach and information niche is perfectly targeted for my interests.
Glad it was helpful!
Salmon , sardines, or mackerel at least 3-5 times a week. Any cautions on canned? All wild caught. Dr. Berg says he tested canned and found no difference or dangers.
Can we get a detailed video on your diet?
An O3 index of 17! Wow! I struggle getting past 6! It has been written that numbers around 4 are typical in the USA. My last test results should be back this next week. I slacked off the fish, so will actually be interesting to see what it is on carnivore! I am betting it will be low.
It would be nice to have some deep dive in out diet somewhen :)
i love nz salmon. I live in nz and the salmon, yes farmed, is the best salmon I have tasted anywhere around the world.
You’re so right! NZ Ora salmon is the best y I’ve ever had
@@nicknorwitzPhD you can put it skin side down, no oil, and the skin goes super crispy and eventually the fat renders out and then just finish it on the top side for a brief whilst its so good. A huge fillet of salmon and a rich cocoa drink, i use allulose to sweeten it and its the cloest ive been to doing omad unintentionally lol. The combo , something about it, salmon and cocoa lol best mood, full all day.
@@nicknorwitzPhD trust me, you will never get the skin as crispy as skin side down, no oil used. It doesnt burn easy either. You can almost cook the salmon right through
@@Edgycoo Yum! Skin is my favorite!
Thanks for showing via statistcs that my dirt is good for me.
I meant diet..ty for supporting data my food is good for me
Um... what? I'm missing something here...
@@Andrea-u2f 🤣 makes more sense
I just discovered that grass fed lamb has 3x more omega3 compare to beef so I replace ground beef meals with ground lamb
🤮
But what's the absolute amount?
@@nicknorwitzPhD2-10+ times less than good seafood products, depending who is measuring it. I eat 2.5 pounds of meat per day so it’s great
Interesting because I always add lamb rump fat (the tail fat) to my ground beef to make taste better.
I eat about 1 can of sardines a week and maybe one portion of salmon or other seafood during the week. My Omega 3 index is 12.8. I have never taken omega supplements. It’s worth checking out the levels to know the baseline.
12.8 is awesome!
Not as good as Nick tho
In the first study, it's possible you have the causation reversed. Perhaps smart people simply eat more fish.
Nick, your content is awesome, consider getting an Elgato teleprompter, I got one a week ago & it is so good, takes everything to the next level
Thanks for the tip! Will it work with Sony alpha 6700 camera?
@@nicknorwitzPhD yes it works with any camera, I use mine with my phone as a camera even. There's a guy on here does reviews of it, it's perfect for the stuff you do, so you don't need to keep looking off to the side
Would love your recipe for mayo with cilantro.
Mercury is not a problem if it is consumed together with selenium because they bind and excrete, sardines being the sin with the most selenium, the only drawback that remains is micro and nanoplastics
The fish survived by itself in the ocean, and didn't we use to treat syphilis with mercury, and still people kive longer by eating fish, maybe they eat less soda, chips and fries. 🍟
Ok - now I need your mayo recipe!!! Sounds like a good addition- although is chlorella tasty?
Just a heads up, the first study in the video is about cognition and the second study is for mortality, unlike what the video section labels and time stamps in the video description suggest.
Ok, I won’t eat swordfish and sharks every day now
I wouldn’t eat them more than few times a year
Besides the fact fish is unaffordable and eating the SMASH or some rainbow trout is hard enough to scrape together the $ for.
Lol... Bruce (from Memo) will be happy to hear it.
I eat a lot of fish yellow fin, sockeye, mahi, trout on occasion. I do spirulina most days and fresh cilantro on my food often but chlorella made me sick as a dog, puking at the big bowl.
Thanks, Nick . How about beef bison goat, and cheap?
The best TH-camr
Thanks! I guess I am a TH-camr now... kinda' funny to think.
Will dried fish retain the nutrients? Omega 3s, etc? How about fermented fish and fermented Krill? We have a lot of dried and fermented fish in the Philippines
Omega-3 fatty acids oxidise incredibly easily, so my bet is dried fish is likely to have lost most of the omega-3 content and may even come with some small health downsides due to the oxidised PUFA. Fermentation is a different story, effects possibly depends on the exact fermentation carried out. Anaerobic fermentation quite possibly could preserve the omega-3 fatty acids, but specific microbiota can sometimes transform the fatty acid profile of the substrate slightly: I've personally seen data indicating Rhizopus oryzae converts a significant quantity of substrate linoleic acid into stearic acid for example.
I did some reading to answer your question with data rather than conjecture: the paper ["Lipid Degradation During Salt-Fermented Antarctic Krill Paste Processing and Their Relationship With Lipase and Phospholipase Activities"] shows the quantities of EPA and ALA in two fractions-- phospholipid fraction and triacylglycerol fraction --as fermentation progresses from 0 to 12 days.
They show a total decrease in the omega-3's EPA and ALA of about 25% between day 0 and day 12 of fermentation in the phospholipid fraction, while in the triacylglycerol fraction the omega-3 content actually increases by nearly 100% by day 6 before falling back to its starting level at day 12.
In net effect this would mean that a 12 day salt fermentation of krill paste would appear to have a significant decrease in omega-3's of the krill paste, but only by about 12.5% of the original value.
I'll leave it up to someone else to confirm if dried fish has largely oxidised omega-3's or if they are somehow protected by the protein that surrounds them. :)
@@danielkruyt9475
How about fermented fish?
I enjoy brisling sardines and mackerel 🤗
Fish just can't be trusted as safe any more. I rarely eat it and no propaganda is going to convince me. Maybe if I could find certified organic I would go back to eating some. And honestly, I have to wonder who's pushing fish and why since there is so rarely anything "pushed" that is actually healthy and in fact just the opposite. My mom and sister both died from following the conventional dietary advice. I'm not going down that route. And lastly, our oceans are being stripped of fish at an alarming rate, we really need to leave the fish in the oceans and produce our own foods on land, safely and organically.
"Eating fish is like smoking a low-tar cigarette." -- Dr. Neil Barnard.
What about the research paper that recently made rounds in a lot of channels about increased arrhythmia risk with high omega 3 intake?
It's a concern perhaps for those taking supplements, as that's what the study was based on right? Also it found in increase in arythmias, but a decrease in cardiac arrest right?
Probably oxidized supplements
@terraflow__bryanburdo4547
Agreed, oxidized fats seem to be much much more dangerous than anyone realized. Another study just came out showing oxidized fats in feed for mice cause huge amounts of mitochondrial damage compared to unoxidized.
But now I'm left with seeing how I know whether a fat is oxidized or not? Is the fat in the fish I cooked on the grill oxidized? What about the fat in the ribeye in the fridge I cooked four days ago? Is that oxidized? How about the jars of ghee I have around the house?
@@NutritionPolice I eat most of my beef raw now and feel amazing. Sardines in water only. Sniff test is reliable for me. YMMV
recently i heard that everything is going to kill us.
I love spearfishing and I love fish 🐟 😋
That's why I choose sardines and anchovies canned in olive oil. Compared to tuna, they are higher in DHA and EPA while being lower in mercury. My only concern is the microplastics from the tin lining, as most people don't realize the tin is actually lined with plastic.
Yep, any can soda also
No guarantee about the quality of the olive oil, either. In fact, it’s pretty unlikely to be unadulterated.
@@2old4allthisWater only!
@@terraflow__bryanburdo4547 Completely agree
BPA-free tins?
Whenever I see Cookie Monster, I think of this:
'Cookie Monster love high fructose corn syrup!'
'OM NOM NOM NOM!'
'Oh no, Cookie Monster don't feel very good'
😅
Would you please talk more about why you measured your mercury levels? Were you just curious? Did you have a suspicion that maybe your mercury levels were high? I presume the units you were talking about were µg/L, yes? Reference range appears to be between 0 and 15, so that fits with what you said in your video. Also, would you please elaborate more about chelation with chlorella and cilantro? I would like to learn more about this. Thanks.
I think the major problem with seafood is it’s a cesspool of poison and I believe that smal canned fish are oxidized during the canning process
2 fishes per day? Bro is 2 marlins away from mercury poisoning!
Sardines ftw
Wizards cause Hg poisoning!?!?
😂😅@@rpearce25
Marlin? Or am I a Wizard?
a very good one
Thanks :)
Great info thanks Nick! Do you have an omega 3 index test provider that you prefer or recommend?
What about the correlation of of higher DHA = higher occurrence of prostate cancer?
Thank you for the video. I am a big fan. As usual, very informative. A few questions: Canned sardines in oil might have bad oils. Was this accounted for in the studies? Do you consider canned sardines in oil (omega 6 oils), to be any good? Also, I would love to know your thoughts about the best canned fish options, assuming I love all fish and don't mind eating canned sardines every day. Is more better, that is, twice per day? Two cans in one meal etc. Do you think there an upper doses? Can too much omega 3 be damaging? If someone doesn't eat fish at all, would you recommend omega 3 supplements? Thank you for the great video.
If you don't eat fish use the algae omega3 supplement. Taking fish based omega3 supplements is pointless.
Avoid the soybean oil canned fish if you can, many options without it.
Thank you so much for your informative health videos. You mentioned you eat olive oil every day. We mostly use Avocado oil since it has a higher smoke point. Is there much difference in terms of the health benefit between olive oil and avocado oil?
olive oil is better, its also better for frying. Avoid burning the hell out of your food if you care about your health though.
"Wang references a 2018 study that compared olive oil with other oils during heating. It clearly showed that extra virgin olive oil is the most stable when heated, and produces the least amount of polar compounds (the harmful by-products that come from heating oils). In fact, all other vegetable oils high in polyunsaturated fats were found to produce more polar compounds when heated despite their high smoke points."
How many grams of fish do you eat every day? I want to know how many grams are safe everyday (work low mercury first like sardines, salmon, and mackerel, etc.)
Had a CIMT scan a few weeks ago, it showed a lot of soft plaque. Been doing a deep dive on how to move forward. Being on a blood thinner(Eliquis) limits what I can do to lower my inflammation with supplementation. Are there any studies out there showing using a low dose Statin to lower inflammation?
I'm curious, do you have any idea how long it takes for one's omega levels to increase when adding fish every day to one's diet?
Due you have an omega 3 deadline to meet?
What do you look for when you purchase your olive oil ( i.e what makes you trust some brands more than others at providing pure olive oil )?
I have been avoiding salmon because I thought eating it daily would cause me to accumulate mercury and PCBs so I ate lean chicken breasts with olive oil, avocados, and supplemented with liquid fish oil instead.
It's good to know that I might be able to incorporate more salmon in my diet again because I was getting tired of eating mostly chicken breasts with olive oil, avocados, broccoli, and Brussels sprouts.
Macadamia nuts only increase my appetite, like other nuts, so I avoid eating them, and I actually do not like eating them because of it.
I loved the canned smoked herring. Are those Omega 3's still good? Or do they get oxidized?
Would you please share your mayo recipe that reduced your mercury levels?
This recipe from Martina w/ Macadamia oil (house of macadamia for the macadamia oil: www.houseofmacadamias.com/pages/nick-norwitz) ; you can use NICK10 for discount)+ chlorella. ketodietapp.com/Blog/lchf/Healthy-Home-made-Mayo-Three-Ways
Thank you!
I think that generally in the Mediterranean countries we eat more fish than in the US and a large variety also.
I wish I liked fish. I tell myself "self...you need to like fish..eat fish, you will like it." I try it yet again and say. Oh my goodness I can't stand fish. How do ppl eat this? So I grab my Nordic Naturals cod liver 1Tbs... and call it a day. The krill oil is an interesting take, I may have to try that. Thanks Nick! HoM is STILL out of the 2.2lb bag...dude I'm dying here. You have any pull??
What is your take on Uric acid? Mine gets pretty high if I eat more than 3 cans a week. And no, I eat virtually no fructose...
I left boxing 8 years ago because of possible neurological issues (dysphemia) and even back then fish oil (for its DHA content) was connected with brain function so on my own I started taking 2 Tbsp/day of fish oil (totaling 7g total omega 3 daily) and thought nothing of it but lately some reports suggested it's correlated with increased risk of stroke so I've been concerned about taking so much. How is this possible since I' sure some heavy fish eaters get that much and they don't seem to be at risk?
Fish oil is oxidized. Oxidation = disease
Oxidized supplements v. Unoxidized fish
Good question.
What are good types of fish that are okay to eat everyday because of mercury levels ?
Grass fed beef also has high levels of omega 3, but we've been brain washed in to thinking "red meat" is bad.
Plus creatine, taurine, even phytonutrients. Everything we're told is "good" is present in beef, but we're hammered with "science" that beef is bad. Its ludicrous.
Not really that much omega-3... not compared to something like salmon or sardines.
@@nicknorwitzPhD you're taking about studies where people ate fish a handful of times a month, I eat 1-2lbs of grass fed beef per day. It adds up. I hate salmon and sardines.
I'm also not mainlining omega 6's all day like most standard dieters either.
If you care about omega3 then eat beef liver, 3-4x the omega3 level.
Red meat is not great in terms of overall nutrient profile, its no different than eating white flour and saying grains are healthy.
@@jaro6985 I literally ONLY eat red meat and a few eggs, I have very good levels of all nutrients I've had tested (including omega 3) and no deficiencies and no symptoms of deficiencies.
Doing this I've resolved ALL of my health conditions which doctors told me were "age related" and there was nothing to be done they would just keep getting worse (or wanted me to take pills for).
With time I expect Omega 3 levels in fish will likely be stable. Our waterways are getting more heavy metal rich. How selenium might vary with time is beyond my pay grade. So I expect the double edge sword aspect of wild caught fish will likely deteriorate.
As we reduce coal fired power station use it should start to taper off, as that is the largest single source, responsible for about 40% of US emissions for example.
How about fish or krill oil supplements (high quality ones that have been tested for oxidation)? I dont want to risk ingesting the pollutants that can come with fish. Could fish/krill oil supplements be taken daily instead of eating fish? Isn't it mostly the omega 3 oils that are responsible for the positive effects?
I would like to ask you if it is possible that Omega 3 fatty acid supplements have negative effects on our brain? I take one 1000mg capsule a day and feel that the omega 3 supplement is having a rather negative effect on my brain. Thank you
👍🏼
Got it. Eating 4 fish a day now.
Welcome to the club Ben 😅
I live in an inland state where cows eat grass. Quality fish starts at $28/pound. It financially difficult to overeat fish.
I live in the desert, no fish here. When I moved here from the east coast I just stopped eating it.
Does dried fish retains omega 3? We have lots of dried seafoods in the Philippines.
How about fermented fish?
Brocolli sprouts are an excellent chelation agent to eat with sardines or other fish to counteract arsenic or other chemical compounds in the fish.
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Is it actually possible to get human blood values similar to dolphin values? Dr. Rhonda Patrick said, on the Huberman podcast, that she's trying to get her Omega 3 levels up to dolphin levels, and I wonder if human biology is capable of this.
Can you talk more about the chlorella and cilantro . Im interested in reducing my mercury levels ? Did you take it daily ?
You mentioned you consume a lot of olive oil, is there a specific brand you trust to be pure and not oxidized?
Yes, I do need to eat more fish weekly but I’m not sure about daily. Have you always enjoyed eating fish or did you develop a desire for it? If you developed the desire, what was the mechanism you used to increase your desire?
I've always loved fish... I think when I was 12 months old I would grab Ahi tuna over candy
For me it was an aquired taste. The more I eat it, the more I like it.