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explains the findings of Deborah Mash, who is a neuroscientist
at the University of Miami Medical School:
[S]hark tissues contain the neurotoxic amino acid Bmethylamino-Lalanine (BMAA). The nonprotein amino
acid is produced by cyanobacteria (sometimes called “bluegreen algae”)… BMAA has received attention due to
increasing evidence that consumption of contaminated
food or water may contribute to amyotrophic lateral
sclerosis, Alzheimer disease, and Parkinson disease.
(para. 3)
That study alone might be enough to persuade many to stick
with chicken noodle soup, but if that is not enough, sharks
often have a high amount of mercury in them; also, cooking
shark fins will not alter the BMAA levels at all (Holtcamp).
Potentially, these studies could really go a long way to
persuade people around the world that the consumption of
shark fin soup is just not worth the possible health
implications it could produce.
Can laws and regulations fix the shark fin soup epidemic?
Fortunately, some parts of the world are starting to see the
big picture and realize that sharks are important to the