Something Fishy In Okinawa
Re: The centenarians of Okinawa eat fish often, and seem to live very full and healthy lives.
Until recently, less than 1% of the Okinawan diet came from animal products.
More animal foods were added during the mid-20th Century, and pork is now considered a delicacy on the Ryukyu Islands.
They eat everything on the pig except its squeal.
Fish oil advocates often mention Okinawa, yet fish-eating is minimal.
Okinawan cuisine revolves around the Okinawan sweet potato.
Fermented tofu and millet brandy were too pricey for the lower classes.
Fish never was a significant part of the Okinawan diet (they knew better), and, even today, our finned friends are a tiny part of their cuisine.
These small portions of marine food are warm-water fish, poorer in omega-3 fatty acids than cold-water fish.
The Okinawan ocean temperature is similar to Fort Lauderdale, Florida, since both cities are pretty much at the same latitude.
Our liver is robust enough to deal with reasonable amounts of most toxins, including docosahexaenoic acid (DHA), eicosapentaenoic acid (EPA), and docosapentaenoic acid (DPA).
HUFAs (highly unsaturated fatty acids) like DHA, EPA, and DPA, are even more damaging to the brain and body than PUFAs (polyunsaturated fatty oils).
Yellow Fat Disease is mostly caused by HUFAs, and less by PUFAs.