Are their any health dangers with eating sushi?
Yes, there is some risk of raw fish having parasites. But here in the United States the FDA mandates that fish that is to be served raw be frozen for a at a specific temperature and amount of time for (several days), as freezing will kill these parasites and any parasitic eggs. This is icy equivalent to cooking food to kill parasites and bacteria. When making your own sushi you should look for “sushi grade” or “sashami grade” fish, which is an indication that it has been commercially frozen in order to meet the FDA’s standards. Also many ocean fish have traces of mercury in them. But overall, the many health benefits of eating fish, raw or not, usually outweigh the risks. Another unexpected sushi health risk for those with gluten intolerance is the soy sauce, since soy sauce is often made with wheat.
