Dr. Bill Harris

And so that has all, I think, led to humans needing or being low in this particular kind of food. You think about back to cavemen and what did they used to eat? a mixture of plant and animal for sure. And they were probably eating fish. I mean, you've got to, if you're gonna have a civilization that grows up, you've got to be by water. You have to be by a river if you're not on the coast.

Even being on the coast is not very helpful because you can't drink seawater. You gotta be by fresh water. And there's always fish. Always fish in water. And so fish has been there ever since humans ever appeared on this planet. And they've been part of the diet.

Even being on the coast is not very helpful because you can't drink seawater. You gotta be by fresh water. And there's always fish. Always fish in water. And so fish has been there ever since humans ever appeared on this planet. And they've been part of the diet.

Even being on the coast is not very helpful because you can't drink seawater. You gotta be by fresh water. And there's always fish. Always fish in water. And so fish has been there ever since humans ever appeared on this planet. And they've been part of the diet.

And I think the fact that we've got so out of balance now is just a function largely of what food industry can do and produce for our taste. And whatever tastes good, we go for it. And if it's cheap, we go for it. Yeah. I know I'm dancing around your question because I don't want to dance around your answer.

And I think the fact that we've got so out of balance now is just a function largely of what food industry can do and produce for our taste. And whatever tastes good, we go for it. And if it's cheap, we go for it. Yeah. I know I'm dancing around your question because I don't want to dance around your answer.

And I think the fact that we've got so out of balance now is just a function largely of what food industry can do and produce for our taste. And whatever tastes good, we go for it. And if it's cheap, we go for it. Yeah. I know I'm dancing around your question because I don't want to dance around your answer.

Fish was a big part of our diet, right? And learning, you know, nobody else can handle it, can do fire. We can do fire. No other animal knows how to handle and use fire. And it's a huge deal. I mean, we would have no metallurgy, we would have no machinery if we couldn't figure out how to melt metals, smelt ores with fire.

Fish was a big part of our diet, right? And learning, you know, nobody else can handle it, can do fire. We can do fire. No other animal knows how to handle and use fire. And it's a huge deal. I mean, we would have no metallurgy, we would have no machinery if we couldn't figure out how to melt metals, smelt ores with fire.

Fish was a big part of our diet, right? And learning, you know, nobody else can handle it, can do fire. We can do fire. No other animal knows how to handle and use fire. And it's a huge deal. I mean, we would have no metallurgy, we would have no machinery if we couldn't figure out how to melt metals, smelt ores with fire.

Nevermind the cooking side of it too, which opened up, made some nutrients more accessible from foods that we would not otherwise derive the nutrients. Firemaker, it's a big deal.

Nevermind the cooking side of it too, which opened up, made some nutrients more accessible from foods that we would not otherwise derive the nutrients. Firemaker, it's a big deal.

Nevermind the cooking side of it too, which opened up, made some nutrients more accessible from foods that we would not otherwise derive the nutrients. Firemaker, it's a big deal.

Yeah, right. And the first question is, what kind of fish? Before we talk about, because there is a wide variety of omega-3 richness or lack of richness in fish. On the low end of omega-3 in fish, you've got things like tilapia and cod and perch and bass and a lot of lake fish. Shrimp. Almost nothing there. Lobster, almost nothing.

Yeah, right. And the first question is, what kind of fish? Before we talk about, because there is a wide variety of omega-3 richness or lack of richness in fish. On the low end of omega-3 in fish, you've got things like tilapia and cod and perch and bass and a lot of lake fish. Shrimp. Almost nothing there. Lobster, almost nothing.

Yeah, right. And the first question is, what kind of fish? Before we talk about, because there is a wide variety of omega-3 richness or lack of richness in fish. On the low end of omega-3 in fish, you've got things like tilapia and cod and perch and bass and a lot of lake fish. Shrimp. Almost nothing there. Lobster, almost nothing.

Because these are very, very low fat, protein rich types of animals, foods. And if there's very little fat, even if 50% of the fat is omega-3, which is not, if there's hardly any fat there, you don't really get much omega-3 when you eat a serving. So those kinds of fish don't count for what we think about telling people, we need oily fish.

Because these are very, very low fat, protein rich types of animals, foods. And if there's very little fat, even if 50% of the fat is omega-3, which is not, if there's hardly any fat there, you don't really get much omega-3 when you eat a serving. So those kinds of fish don't count for what we think about telling people, we need oily fish.

Because these are very, very low fat, protein rich types of animals, foods. And if there's very little fat, even if 50% of the fat is omega-3, which is not, if there's hardly any fat there, you don't really get much omega-3 when you eat a serving. So those kinds of fish don't count for what we think about telling people, we need oily fish.

And when we say oily, it's always kind of an odd expression, but people hopefully will realize fish that are like salmon, like sardines, like mackerel, herrings, you know, and anchovies. I don't know who anybody eats anchovies straight up, you know, other than maybe on a Caesar salad or on a pizza. But anyway, anchovies are very rich in omega-3. One of the good sources of fish oil is anchovy.