Sardines, anchovies, mackerel and herring are all good sources of healthy omega 3 fats—small fish that feed low on the food chain, hence less susceptible to accumulating pollutants. But whoa!The Japanese are detecting radiation in small fish along their now- polluted coast. They’re still exporting their fish, and many countries are still importing them, and the authorities keep saying that the radiation levels are harmless.
But do they really know? Does radiation behave in a linear fashion—that is, small amount equals small harm, big amount equals big harm? Or is radiation subject to the butterfly effect—small differences induce significant consequences even far away from the source?
And why take the risk? Sure, we should support Japan’s people in their time of sorrow, but do we have to keep importing their food?
Before you buy, please ask: Where does that fish come from? Small, oily fish may rank on your anti-cancer food list, but not if they’ve been hanging out along Japan’s Pacific coast.