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Another Diet Question
My husband has always loved sushi and before he started treatment, he'd eat it about once a week or every 2 weeks. During treatment, shouldn't he stop eating it completely or am I being overly cautious? For the most part, he doesn't touch red meat, eats cooked fish (salmon, halibut, monk, etc.) about once a week, lots of raw veggies and lots of fruit. Actually, he hasn't lost his appetite at all since starting treatment so I'm glad about that although I know that could change. He also hasn't had the hair loss I heard comes with the treatment although it's still early so....
Soory for jumping the thread,but i just made some organic blueberry flavoured black tea with stevia and milk,its tastes like ice cream
Its only if the fish has that certain bacteria in in,you are lucky.....BTW....i doing the cordyceps mushrooms and the algae and i feel like my spirits are sky high at the moment,im holding back on the gineng as its alcohol based and i dont want to over do it,the green algae and the shrooms do the trick,if im still UD in 3 weeks i will jump 10 feet of the planet...if i dont clear i wont sink into the dirt...ill just TX again in a few years..im curious ,my liver should be in good shape afetr 2 solid TX`s....maybe ill go for BX soon
Perhaps your waters are a lot purer than those in the US but it still sounds like raw fish should be shelved on shelled on hep C
frijole
frijole
I've been pigging out on sushi, sashimi and oysters for years. Thank God nothing ever happened to me. I didn't have any while I was on treatment, but I'm eating sushi/ sashimi again. But then again, I don't live in the US...
http://www.hcvadvocate.org/hcsp/articles/Herrera.html
from this article:
"Vibrio vulnificus Infection: Vibrio vulnificus is an organism that lives in salt-water, particularly in the Southeast Atlantic and the waters of the Gulf of Mexico. However, infections have been reported from all coastal areas in the United States. This infection can be acquired by eating raw or poorly cooked seafood (raw oysters, sushi) or by going in sea water with open skin sores. In patients with cirrhosis this infection can be lethal. Patients with cirrhosis should not eat raw seafood and should abstain from going in the ocean if open sores are present. "
from this article:
"Vibrio vulnificus Infection: Vibrio vulnificus is an organism that lives in salt-water, particularly in the Southeast Atlantic and the waters of the Gulf of Mexico. However, infections have been reported from all coastal areas in the United States. This infection can be acquired by eating raw or poorly cooked seafood (raw oysters, sushi) or by going in sea water with open skin sores. In patients with cirrhosis this infection can be lethal. Patients with cirrhosis should not eat raw seafood and should abstain from going in the ocean if open sores are present. "
Well, the good thing about hair is it grows back. I'm sorry you have to deal with it, though. Thanks for responding.
If he's really concerned about it, he could stick to the cooked or smoked variety. I've been really tempted to eat some lately myself. Most of my favorites are either cooked or smoked. California roll is not raw, eel and smoked salmon, spider rolls are deep fried, fatty but not raw. He may not have hair loss. It's not at the top of the side effect list. I think that one seems to affect women more than men :( Mine didn't start coming out until about week 15.
By following these three recommendations for selecting and eating fish or shellfish, women and young children will receive the benefits of eating fish and shellfish and be confident that they have reduced their exposure to the harmful effects of mercury.
1.Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
2.Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
3.Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
http://www.epa.gov/waterscience/fish/advice/
1.Do not eat Shark, Swordfish, King Mackerel, or Tilefish because they contain high levels of mercury.
2.Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury.
Five of the most commonly eaten fish that are low in mercury are shrimp, canned light tuna, salmon, pollock, and catfish.
Another commonly eaten fish, albacore ("white") tuna has more mercury than canned light tuna. So, when choosing your two meals of fish and shellfish, you may eat up to 6 ounces (one average meal) of albacore tuna per week.
3.Check local advisories about the safety of fish caught by family and friends in your local lakes, rivers, and coastal areas. If no advice is available, eat up to 6 ounces (one average meal) per week of fish you catch from local waters, but don't consume any other fish during that week.
Follow these same recommendations when feeding fish and shellfish to your young child, but serve smaller portions.
http://www.epa.gov/waterscience/fish/advice/
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