Seafood consumers now face the health risk of ingesting a toxic chemical sodium triphosphate (STPP) as it is being used to make fishes and other seafood to look more smoother, firmer and glossier by giving them an STPP bath; similar to the spraying of carbon monoxide on red meat to freshen their appearance. STPP is a suspected neurotoxin, a registered pesticide and a known air contaminant in the state of California. Soaking fish in this chemical increases its weight, making you to pay more and you might never know it is there as labeling isn't mandatory in the U.S. A 'soaked' fish might ooze milky white liquid as you cook it and may become deflated in size. Ask for 'dry' seafood at the markets and in restaurants. Try to know where and how your fish is produced.
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