A couple of Saturdays ago I started a series which was intended to reproduce my inputs on Quora over here on this blog, as a repurposing and collating of them as well as a way of making sure I don’t lose my own content.

Having given more thought to the way of doing this, I have decided to do these Quora Q&As on Saturdays but to change the approach slightly, namely instead of having one answer per post to only have one answer if it is a nice big essay but often (as in the case of the first one) it is too short to deserve being a whole week’s portion. Not only will these posts look funny but also they won’t be very useful and I’ll never get through the whole corpus of my answers on Quora.

So I decided to group answers around themes and I have a little sheet where I am preparing them for these Group posts, based on the format I’ll be doing today.

Please remember that my answers vary a lot from facetious to informative usually depending on my mood, the time available and what I think about the question. Be prepared for a rather broad range of approaches to questions.

If you want to discuss or ask anything else around these themes, please get a discussion going in the comments. It’s what the comment facility is there for. I hope it is not onerous to log on and make some kind of utterance.

As mentioned in the title, the theme for today is Culinary, and these answers were given by me all in late 2015 or the first half of 2016.  I’ve got three Q&As for you today in this topic.

1. Why are people okay with consuming raw fish or rare steak when it may contain parasites?

Well, it’s not a good idea eating raw river fish and you won’t actually find that much by way of river fish in sushi bars.
With two exception, the Candiru and other people themselves, all parasites on man are invertebrates. They don’t have kidneys, they cannot osmoregulate. The ability to do this happened in the notional common ancestor between us and lampreys and anything “higher” than that has kidneys, anything “lower” doesn’t.

So those invertebrates that live in the sea want a salinity for their plasma of nearer 27 ppm while those from freshwater want lower than 9 ppm, which is what vertebrate plasma has.

So fish lice and other parasites in marine fishes can’t survive the change form a marine to a non-marine environment. You don’t have to worry about them breeding in you. There is one illness from one louse but extremely rare and limited to a few species. But these days marine fish have other risks, namely contamination from plastics and metals that they have absorbed from the sea.

That’s now a bigger worry than parasites by far if we’re talking about marine fish, and brings us back to the urgent and much larger issue of how we can reduce new marine pollution with plastics and heavy metals as well as clean up what is already floating around out there.

Continue reading “Some Q&A about culinary matters (Quora #2)” →