Let's Maki This Clear: "Sushi Grade" Labels Are A Little Fishy

Unbiased Science

@unbiasedscipod

Education, Science, Health & Fitness

4.4 • 644 Ratings

🗓️ 3 May 2023

⏱️ 41 minutes

🔗️ Recording | iTunes | RSS

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Summary

On this week's episode of the pod, we tackled a topic that really got our tummies rumbling...sushi! We kick things off with some background on the origins of sushi. We spend some time talking about the multi-billion-dollar sushi industry in the US, and some factors that might impact the cost of sushi in the not-so-distant future. Next, we do a deep dive on the term, "sushi grade." For this discussion, we talk about FDA advisory guidelines-- what they cover, and what they don't. We spend some time talking about different food-borne illnesses related to sushi and raw fish consumption-- including those due to different types of parasites and bacteria. We discuss some obvious signs that fish might not be safe for consumption and whether consuming fish is "worth the risk." We chat about signs and symptoms of food poisoning from sushi and when to seek medical care. We wrap things up with a discussion about the risks of mercury poisoning due to frequent sushi consumption. You do not want to miss this episode! Check us out on Substack and Instagram: www.theunbiasedscipod.substack.com https://www.instagram.com/unbiasedscipod Interested in advertising with us? Please reach out to advertising@airwavemedia.com, with “Unbiased Science” in the subject line. PLEASE NOTE: The discussion and information provided in this podcast are for general educational, scientific, and informational purposes only and are not intended as, and should not be treated as, medical or other professional advice for any particular individual or individuals. Every person and medical issue is different, and diagnosis and treatment requires consideration of specific facts often unique to the individual. As such, the information contained in this podcast should not be used as a substitute for consultation with and/or treatment by a doctor or other medical professional. If you are experiencing any medical issue or have any medical concern, you should consult with a doctor or other medical professional. Further, due to the inherent limitations of a podcast such as this as well as ongoing scientific developments, we do not guarantee the completeness or accuracy of the information or analysis provided in this podcast, although, of course we always endeavor to provide comprehensive information and analysis. In no event may Unbiased Science or any of the participants in this podcast be held liable to the listener or anyone else for any decision allegedly made or action allegedly taken or not taken allegedly in reliance on the discussion or information in this podcast or for any damages allegedly resulting from such reliance.

Transcript

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0:00.0	You're listening to an Airwave Media podcast.
0:19.7	Welcome to Unbiased Science, where we bring scientific method to the madness.
0:26.0	We're hosts Dr. Jess Dyer and Dr. Andrea Love.
0:29.6	And this week, we are tackling a topic that already has my mouth watering.
0:36.4	Sushi.
0:37.4	So before we get into it, we have lots to say about sushi.
0:41.2	Just a reminder, if you haven't already tuned into last week's episode, we did a deep dive on a
0:47.9	topic that many people warned us to steer clear of the use of animals in research,
0:53.8	particularly in pre-clinical research.
0:56.3	And so if you haven't checked that out, I think we did, I'd like to say we did a really good job,
1:01.0	Andrea, a very balanced conversation and tackled it very comprehensively. We both participated
1:06.2	in animal research. It's something that we have, you know, inside or not. I don't anymore.
1:11.9	So definitely go back and check that out if you haven't already. Andrea, sushi. How do we feel
1:19.2	about sushi? I love it. And it's funny because I'm going to call out Jesse O'Shea, who if anybody is on
1:25.7	Instagram, he is a MD infectious disease specialist down in
1:31.4	Atlanta. I was down in Atlanta like a month ago for a shoe photo shoot, but we got to, we got
1:37.7	together for dinner and we went to an oyster bar and he picked the restaurant and I was like,
1:42.8	oh, so we're going to get oysters. And he was like, oh, no, I don't, I don't eat raw oysters because of the potential pathogens. And we talked about it. And I was like, you know what? It's funny because in microbiology, you get either one of the other. You get the germaphobes who are like, well, I know what all the pathogens are and I know where they exist and I try to be very risk-averse.
2:02.0	And then you get the others who are like 99.9% of bacteria and microorganisms are harmless.
2:08.1	And so I'm going to live life on the edge. And I'm definitely that one and he's definitely the other.
2:13.4	And I did get him to eat one raw oyster, maybe two. And he told me he was going to yell at me if he ended up getting food poisoning. But thankfully, it was all good. But yeah, I love sushi. I often when I'm traveling for work, I, you know, use that as my per diem meal. I'm going to get sushi because I can't get enough of it.
2:34.9	Yeah. Sushi is my all-time favorite thing. Like I just, I go crazy for sushi. In particular,
	...

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