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Together we share a passion for the ocean, and an avid desire to keep our playground clean and safe forever. Waterways are crucial to our health, for us and future generations. The FAO estimates 6 on the most recent official statistics indicate that Only at the European Union level, the blue sector represents 3.

Andy Sharpless

In the U. The ocean gives jobs to fishers, lifeguards, surf instructors, harbours, free diving schools, marine-based tour operators, water sports businesses, holiday accommodations , and, of course, ocean nomads! Did you know that the anti-viral drugs Zovirax and Acyclovir were obtained from nucleosides isolated from Caribbean sponges? Or that Yondelis, developed from small soft-bodied marine animals, was the first drug of marine origin to fight cancer 9? When we dip in the water, our inner dolphin gets released. I learned this when I started freediving.

When our face touches water, our heart rate immediately slows down, and blood moves from the extremities to the brain, heart and vital organs of our body. Seals and dolphins have this reflex, and so do we! It wakes us up and makes us feel vibrant and alive. The ocean is therapeutic.

When we see, feel, hear, smell or taste water we are happy and at peace.

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Research has proven that the so-called blue spaces can directly reduce psychological stress and improve mood Read Blue Mind to learn more about that. Despite all that, we still know more about Mars than we know about the ocean! A healthy ocean keeps us healthy on earth. We are alive right now because of the oceans.

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  6. Now the ocean needs to be kept alive by us. The book proposes easy dietary habit modifications that any person can make.

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    Once I picked up the book, I simply could not put it down. We are at a pivotal point in time. Sharpless is CEO of the conservation organization Oceana. I attended the book launch party where Sharpless summarized five basic rules:. The fact that this nomadic hunter-trapper lifestyle persisted into the 20th century in one of the world's harshest environments is incredible.

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    Perhaps even more unfathomable is the notion that the Inuits' restricted diet made them among the healthiest people in the world. But in the early s, the Inuits had made contact with the modern world through the fur-trading Hudson's Bay Company, and the word was out that these tough Arctic people did not appear to suffer from diabetes, cancer, or arteriosclerosis.


    Israel M. Rabinowitch, a chemist with McGill University, joined the Canadian government's annual supply trip to the Inuit communities in the summer of to find out if the stories about the hardy Inuits were true. Sailing aboard the HMS Nascopie, he traveled to four Arctic islands-- Southampton, Devon, Ellesmere, and Baffin—and made dozens of visits to towns that were nothing more than temporary assemblages of a few sealskin tents.

    In total, Rabinowitch examined Inuits. While the population wasn't quite as disease free as reputation had it, they were remarkably healthy.

    He found no diabetes. Only one possible case of cancer. A few calcified arteries. Teeth worn down by chewing leather to make clothes and tents. He didn't even mention heart disease. How could a people living in such harsh conditions not report a single heart attack? During flush times, the Inuits ate 5 to 10 pounds of meat a day. Rabinowitch estimated that an average person ate 30 to 40 grams of carbohydrates, to grams of protein, to milligrams of cholesterol, and about grams of fat per day. One hundred fifty grams of fat is the amount in 33 Twinkies.

    Of course, not all fat is created equal.

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    Inuit people weren't eating Twinkies. They were eating fresh, usually raw meat from marine mammals, fish, and occasionally caribou with their bare hands, sometimes ending meals covered in blood and blubber. At the time of Rabinowitch's study, science had not yet discovered why this high-fat, low-carbohydrate diet was good for their health.

    Later studies would confirm the incredible vitality of the Arctic peoples. In , Danish scientists compared rates of myocardial infarction, asthma, diabetes, multiple sclerosis, and other health problems among Greenland's Inuit with those of Danes. The data cleaved neatly, with the healthier Inuits showing little to no instances of the diseases compared with the "civilized" Danes.

    The scientists didn't take into account one of the oldest uses of seafood—treatment of disease—because knowledge of the techniques had been lost to history for more than a century. In , a woman suffering from severe rheumatism arrived at the Manchester Royal Infirmary in England. At the time, the standard treatment for rheumatism included "rubbing of her joints with cod-liver oil," as reported by Maurice Stansby in the seminal text Fish Oils in Nutrition.

    Andy Sharpless and Suzannah Evans | The Perfect Protein

    The poor woman received no relief, and after a year she inquired whether she could ingest the oil instead. She was brave: In the s, the oil was obtained by pressing rotting cod livers, and it was an opaque, vile-tasting liquid. Her symptoms disappeared. Unfortunately for the woman, her doctors ascribed her good health to the changing seasons, and she wasn't given any more cod-liver oil for a year—during which her rheumatism flared more severely than before. The hospital relented and gave her more oil, only to see her symptoms disappear yet again.

    After that, the Manchester infirmary regularly prescribed 1 to 3 tablespoons of cod-liver oil taken up to four times a day to treat rheumatism. Thomas Percival wrote up the case for the London Medical Journal in But the difficulty of obtaining the oil, coupled with the truly revolting flavor sometimes it was mixed with peppermint, although it's hard to imagine that helped , caused fish oil to fall out of favor, and it was forgotten.

    Seafood's role in heart health was discovered only after those earlyth-century studies on Arctic peoples. Soon, other indicators emerged suggesting that seafood was helpful in avoiding heart disease. Norway experienced a steep decline in fatal heart attacks during the German occupation of to In these years, Norwegians could not obtain much in the way of meat, eggs, or whole milk, and instead began eating more fish, skim milk, and cereals. After the war, Norwegians returned to their red-meat diet, and the rate of heart attacks rose again.

    Similarly, scientists began to notice that the Japanese, who eat up to 13 times as much seafood as Americans, had much lower rates of heart disease as well. One study found that the Japanese were 20 times less likely than Germans to die of heart attacks. One of the landmark studies on seafood consumption and heart health took place in the Netherlands from to Over those 2 decades, scientists tracked a group of adult men from the town of Zutphen who ate a consistent amount of fish throughout their lives. The result? The more fish the men ate, the less likely they were to die of heart disease.

    After the results of the Zutphen study were published in , the knowledge of seafood's role in heart health went mainstream. Now, just about every authority from the American Heart Association to the World Health Organization recommends eating seafood at least twice a week. So what is it that makes seafood so healthy? It has to do with its molecular structure. Seafood is the premium source for essential omega-3 long-chain fatty acids. The human body cannot generate these fatty acids by itself, so they must be consumed. Since the s, "omega-3" has been a nutrition buzzword, found everywhere from margarine labels to fad diet cookbooks. It's usually mentioned along with its relatives, the omega-6 fatty acids, which are derived from plant oils like soybean, corn, palm, rapeseed canola , and sunflower.