Naked Lunch

Wednesday, January 23, 2008 which we lay bare what's on your plate. Gird yourself as Marian Burros, reporter for the New York Times, and Marion Nestle, professor of nutrition food studies and public health at New York University, talk about mercury levels in sushi--as well as the newly revamped regulations that will soon require chain restaurants in New York City to post calories alongside price.


Marian Burros and Marion Nestle

Comments [13]

Eric from Montclair, NJ

- Yes, please fix the link to that it goes to the naked lunch segment. Thx. . .

Brian Lehrer Producer responds: The Link should be fixed and ready to go. Thank you to all who let us know that there was an audio problem!

Jan. 23 2008 07:08 PM
Nancy from Brooklyn

I'm writing to second Lou and Lynn Anne. Couldn't hear this segment when I clicked on it. Please fix!!!

Jan. 23 2008 06:37 PM
Lou Goldstein from Queens, NY

I tried to download the Naked Lunch segment, so my wife could hear it, but I found that the all the links for that segment actually led to the John Edwards segment.

Jan. 23 2008 06:21 PM
Lynn Anne from Hopatcong nJ

Are you all getting to listen to this show here?? I had a screaming kid in the car while it was playing so i gave up and figured I'd listen when I got home, but when I try to hear Naked Lunch I get Are you the one...and when I click on are you the one I also get are you the!

Jan. 23 2008 04:58 PM
KD from NA

As per a Japanese sensei: One who eats ample amounts of fish should
also eat plenty of seaweed because compunds in various seaweeds turn
heavy metals into salts that can then be excreted in the urine. If you are interested, just google health benefits of seaweed.

Jan. 23 2008 12:22 PM

J from Question 2, re: restaurants only serving sustainable seafood -- don't know about NYC but it is a standard practice throughout the Pacific Northwest -- has been for several years.

I was shocked to learn at a popular Seattle restaurant recently that the waitstaff actually goes out and seeds some of the shellfish beds themselves!

Jan. 23 2008 12:03 PM

To me this is a story about a NEWSPAPER finally doing something so important and relevant (testing everyday foods for poisons!) -- that everyone -- EVERYONE -- must read it!

Jan. 23 2008 12:00 PM
Jessica from Brooklyn

Mercury poising has also been researched and is widely believed to be a cause or Autism. They mostly talk about Autism-causing mercury in the context of the mercury in canned fish/sushi just as potentially harmful in terms of Autism?

Jan. 23 2008 11:54 AM
jane silver timm from hudson valley, NY

what about the recent NY TImes article about the end available fish in the seas??

Jan. 23 2008 11:51 AM
Alicia from Hartford


I find that fish which is lower in mercury is often very expensive (I paid 16$ a pound for alaskan salmon last week). Can you recommend any fish that is safe to eat, yet still affordable? Thanks

Jan. 23 2008 11:48 AM
jf from nyc

Does cooking reduce the mercury in fish?

Jan. 23 2008 11:48 AM
j from nyc

i've heard that there are several japanese restaurants, [Geisha is the only one I can remember for now], that use fish for sushi that is only from sustainable resources, and NOT use endangered fish species populations.

are sustainable populations and even fish farms considered to have less mercury as well?

Jan. 23 2008 11:44 AM

Haven't had a shrimp, tilapia, tuna since living in Asia several years ago.

There I observed with horror how farm grown foods are raised and how filthy their oceans can be.

On top of that, the use of bacteria and bug killers is prolific and the instructions are written in English (since many of those products are produced in the USA).

The cheap prices might be tempting but I skip it all at the market. I do eat anchovies, and sometimes salmon, flounder and some deep Atlantic fish.

Jan. 23 2008 11:43 AM

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