An informal poll by Gastroenterology & Endoscopy News showed that most doctors who specialize in digestive diseases (at a rate of three to two) do not eat sushi because of the concerns of foodborne illness. Do these doctors know something you don’t? What are the risks when eating sushi, and how can you increase your odds of avoiding the contaminated kind? Sushi Not as Healthy as You Think Sushi has become more popular in the U.S. over the last decade. Not only do many find it tasty, but most of us also have the idea that it’s good for us. It’s raw, and it’s fish—what’s not to like? Some health experts, however, say we’ve got it all wrong. First, lets talk calories. A single California roll containing crabstick and avocado can easily contain 400 calories and two grams of salt. A basic salmon avocado roll will have around 300 calories, but Americanized versions that add cream cheese or mayonnaise will contain even more. If you add in the soy sauce, you’re getting a good serving of sodium as well.

Depending on what you eat the rest of the time, this could be bad for your heart. It’s good to be aware of the potential calorie-load with sushi, but when it comes to our health, other potential dangers can be more significant.how to make sushi rice fast The biggest health risks of sushi are parasites, heavy metals, and bacteria. running sushi online gameWe’ll talk about the other two dangers in future posts. sushi go round game online freeToday, we’ll focus on parasites.sushi conveyor belt china The general rule is that fish served raw in this country has been flash-frozen before you eat it. order cooked sushi

The FDA requires that all fish (with the exception of tuna) destined to be served raw in the U.S. be frozen at a minimum of minus four degrees Fahrenheit for seven days or minus thirty-one degrees for fifteen hours. what to order at ra sushiEither process kills parasites inside of a fish, and also keeps it fresh.sushi cat 4 free online game (Note: Home freezers can’t freeze fast enough to cause the same effect, so don’t expect that you can kill parasites by freezing fresh fish at home. Parasites can survive the process, and such freezing can also damage the fish flesh.) The FDA’s requirement means that most sushi in the U.S. is likely to be free of parasites—but there are some exceptions. Some diners, for instance, may be sensitive to even dead parasites, and can suffer from stomach pain and vomiting if they eat them in sushi.

In other cases, the fish may not have been frozen and may be contaminated with parasites. This may occur in some specialty shops that pride themselves on serving “fresh,” raw fish. (It’s always good to ask.) One of the most well known diseases that comes from eating raw fish is called “anisakiasis.” A rare disease, it has occurred in the U.S. because of the increasing popularity of sushi. The symptoms are similar to other types of food poisoning, and come from eating sushi or sashimi infected with the larvae of a parasitic worm called “Anisakidae.” Chefs usually spot the worm, but not always. Most of the time any such worms will die within 24 hours of being eaten, but some can last longer, causing havoc in the digestive system before they finally succumb. They can also cause allergic reactions while alive in the stomach or intestines. Since this condition is rare in the U.S., it is often misdiagnosed as appendicitis or an ulcer, so it’s always important, if you’re suffering from stomach pain, to tell your doctor that you recently ate sushi.

“Diphyllobothriasis” is an intestinal infection caused by the fish tapeworm D. latum, which is usually found in trout, salmon, pike, and sea bass. Infection can cause reduced blood levels of vitamin B12 and anemia. Again, this is only possible when eating raw fish that has not been frozen. There are other types of parasites that may contaminate raw fish. So far, most of these have been reported in Japan, Thailand, and other countries, but not in the U.S. Following are some tips to help you increase your odds of enjoying your sushi while decreasing your risk of a stomachache caused by parasites: How do you choose the safest sushi? Please share your tips. “CDC research shows outbreaks linked to imported foods increasing,” CDC Press Release, March 14, 2012, http://www.cdc.gov/media/releases/2012/p0314_foodborne.html. “2 Investigators: Is Your Sushi Safe?” Christina Frangou, “An Informal Poll of Gastroenterologists on Sushi: Do Those Who Treat Also Eat?”

Dr. Danny Penman, “Sushi—the raw truth,” Daily Mail, April 4, 2006, http://www.dailymail.co.uk/health/article-381958/Sushi–raw-truth.html. Yukifumi Nawa, “Sushi Delights and Parasites: The Risk of Fishborne and Foodborne Parasitic Zoonoses in Asia,” Clin Infect Dis. 2005; Ross Christensen, “How safe is your sushi? Sushi has gone through a fascinating evolution in this country, from exotic high-end import to ubiquitous staple. Along the way, the audience has become more polarized than ever: Snobs won’t go near the stuff unless it comes from the most hallowed temples of sushi-master zendom, while the downmarket version—sold in plastic containers at supermarkets—is now basically a faddish health food, as pedestrian as wraps and smoothies. But what do we really know about sushi? Despite its popularity, the Japanese delicacy remains one of the most misunderstood cuisines in the U.S.—a minefield of misinformation littered with improperly labeled fish and supersize “Kamikaze” rolls. 

From assumptions about what sushi is most “authentic” to the way we slather our nigiri with wasabi and soy sauce, most of us have the raw fish game all wrong. To sort out the facts from the myths, we tracked down an pro who could set us on the path to sushi wisdom. Trevor Corson, the author of The Story of Sushi: An Unlikely Saga of Raw Fish and Rice, traveled to Japan for the first time when he was 16 on scholarship for a summer home-stay program. When he tried sushi in 1986 Washington, D.C. in preparation for his trip, he remembers thinking, “Now here’s a cuisine that is truly repulsive and I never want to eat this again.” After trying sushi at a neighborhood restaurant in Japan with his host family, he changed his tune and realized he had a lot to learn—and a lot of new fish to try. Since his humble discovery as a teen, Corson spent three years living in Japan, worked as a commercial fisherman, and penned the pop-science bestseller The Secret Life of Lobsters: How Fishermen and Scientists Are Unraveling the Mysteries of Our Favorite Crustacean.

He also regularly hosts educational “historical sushi dinners” in New York City (for more info visit his website). Through his own travels and his commitment to studying sushi in both its traditional and modern iterations, Corson is helping to educate others on how to better understand and enjoy sushi. Photo by Matt Carr With that, it’s time to put down the sake, leave the chopsticks on the table, and do this thing right. Here, Corson debunks 15 common sushi myths that tend to circulate among diners in the U.S.—his answers will help you navigate your next sushi dinner like a true aficionado. You Should Always Use Soy Sauce When Eating Sushi Corson says: With sushi, a good chef should be pre-seasoning every piece of fish for you. Sushi Should be Paired with Sake Corson says: It is not low-class to have beer with sushi. Bluefin Tuna/Fatty Tuna Belly Is the Ultimate Connoisseur's Sushi Corson says: The bluefin tuna was basically invented by Japanese airline cargo executives who were trying to find a product they could put in their planes on return flights from the U.S. to Japan, and there were a lot of bluefin tuna at the time.

Sundays and Mondays Are the Worst Days to Go to a Sushi Restaurant Because There Is No Fresh Fish Coming In Corson says: People assume that you want your sushi fish as fresh as possible; however, that is not the case. A lot of fish taste better after they’ve aged a day or two. You Should Add Wasabi to Your Soy Sauce and/or Sushi Corson says: sushi chefs have told me that if they see people adding extra wasabi to their sushi or to their soy sauce, they immediately stop giving them their best fish because they know they won’t be able to taste the difference. Corson says: the fish that you are getting in average sushi bars is of very questionable origin. Pink Tuna Is the Freshest Corson says: Looks can be deceiving, however, as there is a whole practice in the industry of gassing tuna with carbon monoxide to make it look pink. Only Men Should Make Sushi; When Women Do It, It's Not As Good Corson says: There are all these myths about women and sushi-making that don’t hold any water.

Sushi Was Invented in Japan Corson says: You can still get that traditional form of sushi in Southeast Asia, in Taiwan, and in a few shops in Kyoto—the old capital of Japan. Sushi Should Not Be Eaten with Your Hands Corson says: When we eat with chopsticks and chefs see this, they will pack the sushi together much too tightly so that they won’t fall apart when we try to pick up the sushi. In Japan, People Eat Sushi All the Time Corson says: Most Japanese people probably eat their version of curry rice [kare raisu] more often than they eat sushi. A California Roll Is Not Real Sushi Corson says: anything that is made with rice and seasoned that way—no matter what shape or size (there are many many regional styles of sushi)—is called sushi. When Eating Nigiri, You Should Put It in Your Mouth Fish-Side Down Corson says: If you are turning the nigiri upside down, then the garnish might fall off. Ginger Is a Garnish for Sushi