The C.A.M. Report
Complementary and Alternative Medicine: Fair, Balanced, and to the Point
  • About this web log

    This blog is intended as an objective and dispassionate source of information on the latest CAM research. Since my background is in pharmacy and allopathic medicine, I view all CAM as advancing through the development pipeline to eventually become integrated into mainstream medical practice. Some will succeed while others fail. But all are treated fairly here.

  • About the author

    John Russo, Jr., PharmD, is president of The MedCom Resource, Inc. Previously, he was senior vice president of medical communications at www.Vicus.com, a complementary and alternative medicine website.

  • Common sense considerations

    The material on this weblog is for informational purposes. It is not medical advice or counsel. Be smart, consult your health professional before using CAM.

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    If you found the information here helpful, please consider supporting this site.If you found the information here helpful, please consider supporting this site.

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  • Recent Comments

    Advances in ensuring quality seafood

    Aquaculture supplies about one-third of the fish and shellfish sold today. Now, advances in this field are making aquaculturists more sensitive to the welfare of farmed fish in their final days and the potential for stress to exert an adverse effect on the quality of seafood.

    That’s nice. But what’s it got to do with me.

    During the 3rd SEAFOODplus Conference this May in Norway, Dr. Martine Morzel and associates from the Institut National de la Recherche Agronomique (INRA) in France reported that crowding and stressful pre-slaughter conditions on the farm can lead to biochemical changes in fish muscle that affect the texture of fish on the consumer?s plate. The result can be fish with a softer and less desirable texture, or other undesirable qualities.

    The practical aspect of Dr. Morzel?s research is the identification a protein called desmin as a marker for pre-slaughter stress and the resulting undesirable changes in muscle. Desmin is part of the basic structure of muscle cells.

    Future applications might include better quality fish through a relatively simple test procedure. In the mean time, here are some recommendations for buying and cooking seafood.

    7/28/06 16:28 JR

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