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