January 22, 2017 5:52 am at 5:52 am #619064
The FDA just updated it’s fish advisory for pregnant women (and children, and adults):
*Eating Fish: What Pregnant Women and Parents Should Know*
To help these consumers more easily understand the types of fish to select, the agencies have created an easy-to-use reference chart that sorts 62 types of fish into three categories:
An FDA analysis of fish consumption data found that 50 percent of pregnant women surveyed ate fewer than 2 ounces a week, far less than the amount recommended. Because the nutritional benefits of eating fish are important for growth and development during pregnancy and early childhood, the agencies are advising and promoting a minimum level of fish consumption for these groups. The advice recommends 2-3 servings of lower-mercury fish per week, or 8 to 12 ounces. However, all fish contain at least traces of mercury, which can be harmful to the brain and nervous system if a person is exposed to too much of it over time. The maximum level of consumption recommended in the final advice is consistent with the previous recommended level of 12 ounces per week. The new advice is consistent with the 2015 – 2020 Dietary Guidelines for Americans.
For adults, a typical serving is 4 ounces of fish, measured before cooking. Serving sizes for children should be smaller and adjusted for their age and total calorie needs. It is recommended that children eat fish once or twice a week, selected from a variety of fish types.”
For more info, this information and resources can be found on the FDA’s website.January 22, 2017 2:27 pm at 2:27 pm #1210756
Wondering what kind of fish is used for pareve gelatinJanuary 22, 2017 6:26 pm at 6:26 pm #1210757yehudayonaParticipant
LB, some (maybe most) pareve gelatin is derived from cattle. The stuff from fish is good enough for marshmallows and not much else. There may also be a question of where in the fish the mercury accumulates (the gelatin is made from fish skin).January 23, 2017 5:01 am at 5:01 am #1210758
The skin is one of the top places where toxins are concentrated in fish. The fat is the other.
How is gelatin from cows pareve?January 23, 2017 6:21 am at 6:21 am #1210759yehudayonaParticipant
LB, the OU website has a video entitled The Pareve Mesorah: Gelatin. Watch it and report back here.January 23, 2017 9:51 pm at 9:51 pm #1210760cherrybimParticipant
“For adults, a typical serving is 4 ounces of fish.”
Not to worry, after considering the fillers in frozen commercial gefilta fish (matzo meal, onions, carrots, eggs, etc.) four ounces of fish is probably what is contained in a 20 ounce loaf.
Also, there is hardly any fish in fish sticks as well.January 24, 2017 1:35 am at 1:35 am #1210761
cherrybim: Excellent point.
About the fish sticks, I recently read an imamother thread that mentioned a fallen fish stick that was basically liquid hallowness in the center. So odd!
When I was a kid, I remember fish sticks having fish inside them. Then again, what did I know, I was a kid. I thought fish sticks were fish sticks. I guess that they’re more like fish-flavored fried breaded rectangles that my mom baked.January 24, 2017 3:08 am at 3:08 am #1210762
yehudayona: On my 18th minute of this video. Thanks!
From OU Kosher:
“There are currently several OU-certified companies that produce fish gelatin. Of course, there are products that require beef gelatin, and no suitable alternative exists.
The kosher consumer will be pleased to note that the OU certifies such a gelatin as well. This special kosher gelatin is made exclusively from the skins of kosher ritually slaughtered cows.
Strikingly, this variety of beef-derived gelatin is considered pareve, and may even be combined with dairy ingredients! Although kosher laws are very strict concerning the segregation of milk and meat, the processing of these hides renders them pareve.
Therefore, even kosher milk chocolate delicacies can be made with kosher beef gelatin. Orthodontists of the world rejoice: every sticky gummy treat is now available to the kosher consumer.” (OU)
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