Inflamm-Aging & Garb-Aging
Re: Does it affect some but not all mammals? It’s hard to find any mention of human incidences. Didn’t you say something once about the Eskimos not eating too much salmon for that reason? What then of other coastal Indians. All they ate was salmon. Did they get yellow fat disease?
If you check into it, the Coastal Indians ate many other foods besides salmon.
And now, because they’re being forced to eat almost exclusively salmon, 1/4 of their babies are being born deformed, according to The Oregonian in the 1990s (a front page news story mistakenly blaming radiation).
No mammal is immune, and any algae-eating fish usually has Yellow Fat Disease.
The younger the fish, the higher the metabolism, and the less Yellow Fat Disease.
Any human who lives long enough usually dies of one of the many variations of Yellow Fat Disease (Inflamm-Aging and Garb-Aging) …
Waxy Yellow Fat Disease / White Fat Disease / Steatitis / Pansteatitis / Nonsuppurative Pansteatitis / Weber-Christian Disease / Fatty Necrosis / White Muscle Disease / Stiff Lamb Disease / Stiff Calf Disease / Watery Hide Disease / Nutritional Fat Necrosis / Nutritional Myodegeneration (NMD) / Nutritional Myopathy / Nutritional Muscular Dystrophy / Brown Heart Disease / Cardiac Necrosis / Hepatic Steatosis / Hepatic Dietetica / Granulomatous Steatitis / Necrotizing Granulomatous Steatitis / Nonalcoholic Fatty Liver Disease / Embryonic Death Syndrome / Ceroid Disease / Lipofuscinosis / Cumulative Lipofuscinosis / Progressive Lipofuscinosis / Etc.
I suspect that guidelines such as limiting servings of fish to 12 ounces a week (6 ounces for albacore) have more to do with Yellow Fat Disease than mercury and dioxin.
If people were to eat fish on a daily basis, the rampant increase in progressive lipofuscinosis would be too obvious to camouflage.
Ironically, if it weren’t for a Monsanto creation (Ethoxyquin), many more people would be dying from Alzheimer’s, Parkinson’s, Multiple Sclerosis, Arteriosclerosis, and other premature aging syndromes.
According to Nutrition and Feeding of Fish: Second Edition (edited by Tom Lovell), 1998 …
“Oxidation of lipids in feeds or feedstuffs can cause reduction of the nutritional value of certain essential lipids and vitamins. This can also produce pro-oxidative compounds that are toxic to the fish, especially if vitamin E or selenium is marginal or deficient in the diet. To preserve oxidation-sensitive nutrients and prevent formation of toxic peroxide compounds, synthetic antioxidants should be included in fish feeds. Natural antioxidant compounds, like the vitamins ascorbic acid and alpha-tocopherol, are not stable in feeds for very long, and thus are not good preservatives. Commercial stabilized sources of ascorbic acid, such as 1-ascorbyl-2-phosphate, and alpha-tocopherol, such as alpha-tocopherol acetate, have little antioxidative activity. Synthetic antioxidants such as BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoulene), which are approved for use in human foods, are sometimes used in animal feeds. Ethoxyquin (1,2-dihydro-6-ethoxy-2,2,4-trimethyl quinoline), which is approved only for use in animal feeds, is commonly used in fish feeds. Maximum levels of synthetic antioxidants permitted by the Food and Drug Administration is 0.02% of the fat content for BHA and BHT and 150 mg kg feed for ethoxyquin.”