Good morning!  

I read this morning in LR4YT that I should not be using frozen fish when I cook fish for my family.  However, I live in Indiana, not exactly beach territory.  Would even fish at the meat counter be fresh?  I would think they'd have to freeze it to get it here?

Also, if that fish is fresh, and then I freeze it is that the same problem?  I'm asking b/c the only place to get organic meat here is an hour away, so I have to buy it a month or so at a time and then freeze when I get home, I just can't drive that every week to grocery shop.

A lot of "fresh fish" in Indiana supermarkets is actually as you suspected previously frozen.

Sometimes I eat canned sometimes I decide to eat the frozen or whatever the fish in meat case are anyway.

Do the best you can. If it's a choice between frozen fish or no fish, then IMO frozen fish is a better choice. Some canned fish is good too.

Quoted from aisling

I read this morning in LR4YT that I should not be using frozen fish when I cook fish for my family.  

Hi, Aisling, could you tell me where you read that in LR4YT so I won't have to spend a long time finding it? I know that certain foods have an increased amount of polyamines caused by commercial freezing as Dr. D. relates on page 102. But I was wondering if I had missed something else..... Thank you....
Spring

Quoted from Spring

Hi, Aisling, could you tell me where you read that in LR4YT so I won't have to spend a long time finding it? I know that certain foods have an increased amount of polyamines caused by commercial freezing as Dr. D. relates on page 102. But I was wondering if I had missed something else..... Thank you....
Spring

Spring, that's where I found it.

While I realize that the polyamines in frozen fish are not ideal, it seems to be far better for me to use frozen fish than to buy fresh fish that may be suspect in its freshness.  I also buy in quantity, so if it isn't/hasn't been frozen, I generally freeze portions.  
I understand that the flash freezing process produces more polyamines than slow freezing in my home freezer, but my concern is with freshness of the fish that I buy.

I was wondering if there was a specific reason that Dr. D. mentioned fish other than the polyamine factor. I use most of the foods, etc., that he recommends for polyamine overload, so I didn't think I would have a problem eating frozen fish. But I was wondering if there was something else I had missed.....
Maybe it needs to be noted that our bodies require polyamines - just not an overload.

I eat a variety of fresh, frozen and canned fish also.  There is convenience factor.

I don`t get it why frozen fish is not good?

I don`t get it.
How com frozen fish is not good?

I eat frozen fish for the convenience.  I live in Illinois and get to a fish market very often where they fly the fish in fresh every day.  I survive.

As far as I know, flash freezing is the problem. It produces polyamines in not only fish but anything that isn't green, according to Dr. D. But I don't think we would be alive without  polyamines, according to what he wrote, so I think he was pointing out some sources of polyamines and, also, how to keep from having an overload. This is a very simple stab at explaining this that I hope won't jar Dr. D.'s scientific mind! And maybe it won't hurt to note that home freezing is another thing altogether. That isn't flash freezing.

Quoted from Marc121

I don`t get it why frozen fish is not good?

Read this page entirely to get a basic understanding of what is being discussed on this thread.  If there is something you don't understand, ask specific questions and I'll try to answer in more detail:
http://www.drpeterjdadamo.com/wiki/wiki.pl/Polyamines

Reading page 100 -106 of Live Right for Your Type is a lot easier to read and has the basic explanation - also, has symptoms to watch for if we have an overload. Dr. D. uses the term "high" and "very high" for polyamine content in various foods. It is the "very high" that I am concerned about. When we consider the foods we eat lying around for days in markets, we know from what he says that they are accumulating more and more polyamines. When foods are shocked, as in flash freezing, canning, etc., the same thing happens. In other words, they are in the process of dying! This is why yours truly eats lots of turmeric among other things, with her foods. The potent turmeric, ARA, walnuts, green tea, very colorful fruits -- I use them all and have been doing so for years! So I don't worry about polyamines. AND my SWAMI is definitely geared to balancing polyamines for me!

I wonder if chlorophyll in green veggies is what protects them when they are frozen (page 103). And, then, I wonder if taking chlorophyll would help "balance" our polyamines after we, heaven forbid, cheated and ate some lectins..... So, ABJoe, have at it and tell me what your best guess would be about that!

I ususlly eat my fish in an onion-based stiry fry, and have found that canned sardines will help keep my weight down.  There is always a lot of turmeric mixed in with the chili power - it gives the dish an almost Indian essence to it.

I prefer canned salmon for taste, but sardines are much better for my weight issues.

Paul, I keep looking at these sardines I bought again trying to get up the nerve to taste them.   If I could load them with mayo, maybe I could stand the taste. Even yogurt would help, but I can't have that either. And I don't really like to make mayo and throw most of it out because it is so short-lived! Maybe a high-powered salad dressing made with oil would work. Lemon is not agreeing with me right now. That makes me unhappy because I love lemon in salad dressing!

Does anyone know if frozen beef, turkey or chicken produces polyamines as fish does?
I eat most of my beef bison and turkey frozen because I heard it helps kill the parasites in it.

Quoted from Spring

Paul, I keep looking at these sardines I bought again trying to get up the nerve to taste them.   If I could load them with mayo, maybe I could stand the taste. Even yogurt would help, but I can't have that either. And I don't really like to make mayo and throw most of it out because it is so short-lived! Maybe a high-powered salad dressing made with oil would work. Lemon is not agreeing with me right now. That makes me unhappy because I love lemon in salad dressing!

The difference between Season brand sardines and the 6 or 7 other brands I've sampled, is night and day. Get the skinless, boneless in olive oil (green and yellow packaging). Taste like really good Italian or Spanish canned tuna in oil. Better.

I eat them every few days with brown rice crackers. Plain out of the tin.  Fabulous!

with all due respect to the polyamine issue....I feel it is better to eat fish than not to and sometimes that's frozen.

I remember reading it is best to add cherry juice to frozen beef, to marinate it in or mix in before cooking, but I don't remember why.