Omega-3s - The Silent Killers??
For a while now, I've been thinking that I'd like to do a weekly post about things that I find interesting in the food media. This includes blogs, of course, but also includes traditional media, like The New York Times.
An article in the Times on Wednesday has finally encouraged me to get something posted. I'm just so disturbed. Here's the piece.
The part that upset me was the discussion of Omega-3s. I love Omega-3s as much as the next guy, but some new food and drink items (including juice, milk, bread, yogurt) are being fortified with Omega-3s that are derived from Tilapia, Sardine and Anchovy. This is great if you are not a vegetarian. It's also great if you don't have a deathly food allergy to fish. Which I happen to have. When I eat fish, I go into anaphylactic shock, which means my throat begins to close. I've had this allergy my whole life (though if you click that link, you'll see that Yaelle might have cured me, but I'm too afraid to find out for sure). I'm used to reading ingredients lists on items like salad dressing and barbecue sauce. These are items that often contain fish (anchovies). I know to avoid Thai and Vietnamese food due to fish sauce. IT WOULD NEVER OCCUR TO ME TO CHECK THE INGREDIENTS LIST ON BREAD.
Does this freak anyone else out?