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Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 14:04

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 14:45

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 14:49

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 15:00

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 14:57

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 18:40

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 18:43

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 18:46

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/21 21:34

Re: 太地町民から高濃度の水銀を検出！... 名無しさん 2010/6/22 12:34

21	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 14:04 [返信] [編集] 太地町民の血中の有機水銀の異常値はクジラとイルカを食するところから来ているのは間違いない世界の海洋汚染が深刻化して水銀汚染が進んでいるのだだから欧米ではマグロなど大型魚類やイルカやクジラなどの海獣類の水銀汚染が問題となっているだから政府が国民にマグロの摂取を厳しく制限するよう法律まで作って啓発しているのだところが世界一マグロを食べる日本では政府は海洋の水銀汚染の事実を国民に隠して公表しないのであるだから国民はどんどん水銀で汚染されているマグロを食い続ける一部の地域ではクジラやイルカも大好物だこうして太地町民の体内に猛毒の水銀がどんどん蓄積されてゆくのであるところが県は事実を隠蔽しようと画策するだけで、県民を水銀汚染から守ろうという意思はない何故なら勝浦のマグロ漁と太地のイルカとクジラ漁を保護したいからだ県民の健康よりも地場産業の保護を優先させる和歌山県庁こんなお馬鹿な和歌山県は若者に見捨てられるだけの価値がある
22	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 14:45 [返信] [編集] 近大マグロは水銀とほとんど関係がないので、アメリカに輸出している近大マグロはアメリカでも好評らしいよ。近大マグロも和歌山由来だよね。
23	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 14:49 [返信] [編集] ２２番君、嘘はいけません私はアメリカ在住です近大マグロがアメリカで大人気？お笑い種ですアメリカ人は政府が水銀に汚染されているマグロの摂取制限を呼びかけているんだよ。妊産婦はアメリカでは水銀で汚染されてのでマグロの摂取は原則禁止だよアメリカの事情は君は知っている事とは大違いだよ！
24	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 14:57 [返信] [編集] 一般的に毎日の様に魚を多く摂取すれば、水銀は多く検出されますけど？イルカ・鯨に限らず全ての魚に水銀が入っているので単に漁師町などであれば、全国どこでも基準値より高くなる可能性が高いですね。ただ自然的な水銀の濃度の魚を食べ続けていても、人体に影響が出ていないのが実状です。
25	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 15:00 [返信] [編集] >>23 アメリカ人は世界地図で日本の位置なんて指せない人間がたくさんいるけど、ワシントンポストは知っているだろうな。そのワシントンポストの記事だけど読めるのかな？ A More Sustainable Tuna? Japan's Kindai Bluefin Arrives in Virginia By Juliet Eilperin Washington Post Staff Writer Wednesday, March 11, 2009 For years sushi aficionados have reserved their most lavish praise -- and their spare cash -- for bluefin tuna, the fatty, pinkish fish featured at high-end restaurants across the globe. But as wild stocks of the fish have plummeted, ordering bluefin has become as socially unacceptable as consuming the once-ubiquitous Chilean sea bass. Now, Virginia's Monterey Bay Fish Grotto restaurant has joined a small group of U.S. restaurants selling a bluefin tuna dubbed Kindai, farmed from hatched eggs in Japan as the result of a university laboratory's efforts to ease diners' consciences. Though the product is not fully sustainable, it underscores how fish suppliers and academic innovators are seeking to satisfy consumer demand without wiping out wild populations altogether. It's no mystery why bluefin tuna has earned such coveted sushi-bar status. Its buttery texture lends itself to raw preparation, and the tuna's inherent meatiness particularly suits Americans' appetites. This popular appeal -- because of the high demand, a single bluefin can sell for $100,000 or more -- has exacted a serious environmental cost. Among the four bluefin populations worldwide, the number of Mediterranean bluefin has plummeted by more than half since the 1950s, and the Gulf of Mexico population is less than 20 percent of its 1970 size. Continued fishing of bluefin in the Mediterranean and incidental bycatch in the Gulf have raised the prospect that the species could go commercially extinct. Facing those declines, several years ago some entrepreneurs pioneered tuna "ranching." These fish farmers capture bluefin juveniles and raise them to maturity in net pens before shipping them to market, rather than trolling for them in the open ocean. But conservationists have decried the practice, which the Ocean Conservancy's aquaculture director George Leonard calls "the least sustainable form of aquaculture on the planet," for an array of reasons. Catching young bluefin to fatten them up for sale doesn't help sustain wild tuna, they say; it just kills off the next generation. Moreover, because anywhere from 10 to 30 pounds of forage fish is needed to produce a single pound of bluefin tuna, the practice ends up depleting wild stocks beyond tuna. And because ranching calls for holding tuna together in massive coastal pens, the resultant fish waste and discarded food alter the ocean's chemical balance. The Kindai bluefin represent what a handful of researchers say is a third way. Scientists at Japan's Kinki University and Australia's Clean Seas Tuna Ltd., a commercial operation, have produced the Kindai from hatched eggs rather than captured juveniles. Clean Seas, which is consulting with Kinki, has yet to start marketing its fish, but it reported this month that its separate brood stock of bluefin from the Southern Ocean have started spawning. Many environmentalists have encouraged the efforts, saying they may represent the best chance of staving off the tuna's extinction. "We can't seem to stop overfishing bluefin, so captive breeding may be our only hope of saving both the species and the market," said Michael Sutton, who directs the Monterey Bay Aquarium's Center for the Future of the Oceans. (The aquarium is not connected with Monterey Bay Fish Grotto, a three-restaurant chain based in Pennsylvania.) Stanford University marine biologist Barbara Block, who has pioneered satellite tracking and scientific analysis of bluefin tuna in the western Atlantic, said that although she would prefer that restaurant-goers appreciate bluefin for its speed and strength rather than its flavor, "there are people out there, and I'm one of them, who believe there could be a future with sustainable aquaculture for tuna." But others, including some restaurateurs, said we've yet to reach that point. Cindy Walter, co-owner of the sustainable seafood restaurant Passionfish in Pacific Grove, Calif., said the product could undermine years of public outreach about the species's predicament. "There has been so much education done, not only by environmentalists, but restaurateurs who have taken bluefin off the menu and explained to customers why," Walter said. For diners, she said, "it becomes very confusing." In fact, Kindai tuna (whose name comes from a contraction of the university's Japanese name) still has many of the disadvantages of its other farmed counterparts. Trident Marketing Inc. President Nick Sakagami, who distributes the fish to a handful of U.S. restaurants, said Kinki researchers use between 12 and 13 pounds of wild fish to produce a single pound of tuna. And though they are raising hatchlings rather than ranching tuna the traditional way, the scientists still keep the fish in open-ocean pens and must catch a few dozen wild bluefin each year to ensure the population has enough genetic variability. "Of course Kindai tuna isn't perfect, but I think it's a major step forward," Sakagami said. John Dober, executive chef at Monterey Bay Fish Grotto in Tysons Corner, said that after conducting his own research he's excited to serve farmed bluefin that meets a higher environmental standard. "We support the efforts of the new generation of aquaculture scientists," Dober wrote in an e-mail, "who have raised the bar from 'farm raised' to 'sustainable.' " On Friday, Dober and restaurant owner Glenn Hawley went to seafood distributor J.J. McDonnell & Co. in Jessup to pick up the restaurant's first Kindai tuna, flown in fresh from Japan. At only 70 pounds, the three-year-old tuna was a fraction of the size of the largest bluefin, which can top 1,000 pounds. The distributor is charging the restaurant almost $50 a pound wholesale for the tuna, a markup of only a dollar or so a pound compared with the usual 10 to 15 percent, said McDonnell buyer Bobby Mankita. After a McDonnell worker took off the fish's head and neatly removed long blocks of flesh, Dober started slicing some of the meat from the tuna's collar for tasting. His hands shook. "I've never cut a fish this expensive, and I've never had anybody watch me," he said. He cut the meat into large cubes and tossed it with ponzu, scallions and macadamia nuts for a Hawaiian-style poke, then sliced 1/2 -inch pieces to taste as sashimi. "The richness is unbelievable," Dober said once he took a bite. Then he held up a slice. "See that glistening? That's the fat." Dober planned to spend the rest of the day breaking down and preparing the fish for four entrees that would be debuting on the Monterey Bay Fish Grotto dinner menu, where the Kindai is getting its own page. Each entree features eight ounces of the Kindai, seared, grilled or roasted in preparations that include Japanese, French or Greek flavors and accompaniments. The entrees will retail for $49 to $53, more than $10 higher than the next-most-expensive dish on the restaurant's menu, a Hawaiian ahi tuna. "I don't want people to taste this fish and think, 'It's okay,' " Dober said. "I want them to go, 'Wow.' " He admits he had "sleepless nights" wondering whether diners would order such a thing in the middle of a recession but reported Monday that he had sold almost all 90 portions of the Kindai within a few days. Customers who do try the fish can expect a visit from the chef. "I want them to understand why this is such a big deal to me," Dober said. "On a global scale, we know we're doing the wrong thing by overfishing, but there are people who are asking, 'How can we stop this from being so destructive?' " http://www.washingtonpost.com/wp-dyn/content/article/2009/03/10/AR2009031000677.html http://www.washingtonpost.com/wp-dyn/content/article/2009/03/10/AR2009031000677_2.html
26	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 18:40 [返信] [編集] 海も汚染が進んでいるという事実です中でもマグロの水銀汚染は深刻ですだから欧米では政府がマグロの安全な摂取量を決めています一方の日本は制限なしだから太地町民のような高濃度の水銀が検出されるのです海産品だったら安全だと信じ込んでいる日本人に水銀汚染が進んでいる
27	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 18:43 [返信] [編集] 奇形児出生率世界一の日本の水銀汚染！日本政府は絶対に海産品の水銀汚染と奇形児多発の関係を公表しません恐ろしい政府です
28	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 18:46 [返信] [編集] 近大マグロを食ったらいいのじゃない？養殖すれば、餌の管理ができるから水銀はほとんど関係なし。近大マグロが、水銀とほとんど関係ないのは餌の管理がしっかりしているから。
29	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/21 21:34 [返信] [編集] イルカ漁批判の映画「ザ・コーヴ」　７月３日から全国順次公開が決定！皆さんも映画を見て勉強しましょう
30	Re: 太地町民から高濃度の水銀を検出！！
ゲスト	名無しさん 2010/6/22 12:34 [返信] [編集] 見る気がしない。営利目的だし・フィクションも多いし口蹄疫のニュースでも勘違いした風説被害がでてるくらいなのだから、馬鹿な人は見ない方が良いと思うけど？