Daily Fishing and Outdoor Report

"I'll take that ... It's bad for your teeth, kid." Thursday, February 12, 2015: We got snows showers, sinking temps and seals. The dropping temps are likely to approach the alarming zone over the…

"I'll take that ... It's bad for your teeth, kid."

Thursday, February 12, 2015: We got snows showers, sinking temps and seals.

The dropping temps are likely to approach the alarming zone over the weekend. Unless your under-house pipes are wrapped in heat-tape or some other temperature-indifferent material, it looks like running faucets at night is going to be a must.

I really thought/hoped that we’d find February rapidly moving us toward spring-ness. Now, it’s lining up to be one of the coldest 28-dayers in ages.

I don’t know how this frigidity isn’t yet another snub of global warming predictions. No, I’m not saying things aren’t heating up, it just proves that nobody know how warming will manifest – including cooling things down. Hey, if more heat creates more evaporation and evaporation creates denser planetary cloud cover and dense clouds have been shown (via volcano winters) to chill things to hell and back …

Hey, that’s not just me. There are heavily-credentialed and absurdly-degreed scientists also starting to see monumental disconnects between the sophomoric hypothesis that Earth is on a nonstop warming roll as opposed to what’s actually playing out.

Hey, I get to ventin’ when it looks like the cold is going to have me by the balls for days to come. I had plans that are now going to be as frozen as the towels I put out to line-dry.  


We got snows showers, sinking temps and seals. 

Seals at 10th St. Boat ramp Barnegat Light N.J.
Timothy Brindley's photo.
Timothy Brindley's photo.
Timothy Brindley's photo.
Timothy Brindley's photo.
Try to explain this one to the Workers Comp office: 

"Stupid hamsters try to make this look so hard ... Watch ... It's easy as ...."


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Protein in Fish Skin May Help Wounds Heal Safely

SEAFOODNEWS.COM [Medical News Today] February 12, 2015 
Applying collagen to wounds can help skin heal faster, but when the collagen comes from animals such as cows and pigs, it brings with it a small risk of disease. Now, a new study suggests collagen from tilapia fish - an increasingly popular seafood in the US - may offer a safer alternative.
Tian Zhou, from the Shanghai Jiaotong University School of Medicine in China, and colleagues report their findings in the journal ACS Applied Materials and Interfaces.
Collagen is a structural protein that accounts for around a quarter of all the protein in our bodies. It is the major constituent of connective tissues, tendons, skin, bones, cartilage, blood vessels and membranes.
Collagen is the "warp and woof" that holds tissue together in different forms - from molecular cables that strengthen tendon fibers to resilient sheets that support the skin and internal organs.
And when you add mineral crystals to collagen, you have the basic material for making bones and teeth. 
Wound dressings made from collagen have several advantages - they keep out bacteria, they are easy to apply, they are natural, hypo-allergenic and pain-free.

However, because they are made from collagen taken from cows and pigs (bovine and porcine collagen), collagen wound dressings also carry a slight risk of transferring conditions such as foot and mouth disease.
Fish collagen would not pose such a disease risk - but does it perform well as a wound dressing? The team behind the new study decided to find out.
Rats with the fish collagen wound dressings healed faster
For the study, they made nanofibers from the collagen of tilapia fish and used them to cover skin wounds on rats.
The team found rats with the nanofiber dressing healed faster than those without it.
In lab tests, the researchers found various ways in which the fish collagen nanofibers "could promote the viabilities" of human skin cells, including stimulating genes that code for various binding proteins and growth factors.
Cell tests also showed the fish collagen was unlikely to cause an immune reaction - an important requirement for a wound dressing.
The team suggests the tilapia collagen should now be tested and developed for clinical use.
Tilapia is a tropical, freshwater fish that thrives naturally in the very warm waters of Africa and the Middle East.
Tilapia is an increasingly popular seafood in the US, where it is grown in closed tank systems. However, most tilapia sold in the US is imported from Latin America and Asia, where the fish are raised in outdoor freshwater farms.
In Australia, tilapia is causing serious negative impact in some waterways. In Queensland, the authorities have declared tilapia a noxious fish, and there are stiff penalties for releasing the fish alive or dead into waterways there.
The National Natural Science Foundation of China funded the study.
In May 2014, Medical News Today learned how new research conducted at the University of Manchester Healing Foundation Centre in the UK showed wound healing is affected by bacteria living on skin. The researchers said it may be possible to could swab a wound and look at the profile of bacteria to see if it is likely to heal quickly or persist. Such information could also be useful in deciding how to treat the wound.

Latest U.S. Nutrition Advice Dropping Cholesterol Caution May Benefit Shrimp and Egg Consumption

SEAFOODNEWS.COM [Washington Post] By Peter Whoriskey - February 10, 2015 -

The nation's top nutrition advisory panel has decided to drop its caution about eating cholesterol-laden food, a move that could undo almost 40 years of government warnings about its consumption.

The group's finding that cholesterol in the diet need no longer be considered a "nutrient of concern" stands in contrast to the committee's findings five years ago, the last time it convened. During those proceedings, as in previous meetings, the panel deemed the issue of "excess dietary cholesterol" a public health concern.

The new view on cholesterol in the diet does not reverse warnings about high levels of "bad" cholesterol in the blood, which have been linked to heart disease.  Moreover, some experts warned that people with particular health problems, such as diabetes, should continue to avoid cholesterol-rich diets.

But the finding, which may offer a measure of relief to breakfast diners who prefer eggs, follows an evolution of thinking among many nutritionists who now believe that, for a healthy adult, cholesterol intake may not significantly impact the level of cholesterol in the blood or increase the risk of heart disease. The greater danger, according to this line of thought, lies in foods heavy with trans fats and saturated fats.

The panel made the cholesterol decision in December, its last meeting before it writes a report that will serve as the basis for the next version of the "Dietary Guidelines," a federal government publication that has broad effects. It helps determine the content of school lunches, impacts how food manufacturers advertise their wares, and often serves as the foundation for reams of diet advice. Some foods that are high in cholesterol - such as liver, lobster and shrimp - may find more takers.

The decision came up at a December meeting of the advisory panel, a video of which was later posted online. The panel's report is expected in the coming weeks. The Dietary Guidelines are due late this year.

After Marian Neuhouser, chair of the relevant subcommittee, announced the decision to the panel at the December meeting, some appeared to bridle. 

"So we're not making a [cholesterol] recommendation?" panel member Miriam Nelson, a Tufts University professor, said at the meeting as if trying to absorb the thought. "Okay... Bummer."

Panel members said they would not comment until the publication of their report. A person with direct knowledge of the proceedings said the cholesterol finding would make it to the group's final report.

Walter Willett, chair of the nutrition department at the Harvard School of Public Health, called the turnaround on cholesterol a "reasonable move."

"There's been a shift of thinking," he said.

But the change on dietary cholesterol also shows how the complexity of nutrition science and the lack of definitive research can contribute to confusion for Americans who, while seeking guidance on what to eat, often find themselves afloat in conflicting advice.

Cholesterol has been a fixture in dietary warnings in the U.S. at least since 1961, when it appeared in guidelines developed by the American Heart Association. Later adopted by the federal government, such warnings helped shift eating habits - per capita egg consumption dropped about 30 percent - and harmed egg farmers.

Yet even today, after more than a century of scientific inquiry, scientists are divided.

Some nutritionists said lifting the cholesterol warning is long overdue, noting that the United States is out-of-step with other countries, where diet guidelines do not single out cholesterol. Others support maintaining a warning.

The forthcoming version of the nation's Dietary Guidelines  - the document is revised  every five years  - is expected to navigate myriad similar controversies. Among them: salt, red meat, sugar, saturated fats and the latest darling of food-makers, Omega-3s. As with cholesterol, the dietary panel's advice on these issues will be used by the federal bureaucrats to draft the new guidelines.

The publication offers Americans clear instructions -- and sometimes very specific, down-to-the-milligram prescriptions. But such precision can mask sometimes tumultuous debates that surround these issues.

"Almost every single nutrient imaginable has peer reviewed publications associating it with almost any outcome," John P A Ioannidis, a professor medicine and statistics at Stanford and one of the harshest critics of nutritional science, has written. "In this literature of epidemic proportions, how many results are correct?"

Now comes the shift on cholesterol.

Even as contrary evidence has emerged over the years, the campaign against dietary cholesterol has continued. In 1994, food-makers were required to report cholesterol values on the nutrition label. In 2010, with the publication of the most recent "Dietary Guidelines," the experts again focused on the problem of "excess dietary cholesterol."

Yet many have viewed the evidence against cholesterol as weak, at best. As late as 2013, a task force arranged by the American College of Cardiology and the American Heart Association looked at the dietary cholesterol studies. The group found that there was "insufficient evidence" to make a recommendation. Many of the studies that had been done, the task force said, were too broad to single out cholesterol.

"Looking back at the literature, we just couldn't see the kind of science that would support dietary restrictions," said Robert Eckel, the co-chair of the task force and a medical professor at the University of Colorado.

The current U.S. guidelines call for restricting cholesterol intake to 300 milligrams daily. American adult men on average ingest about 340 milligrams of cholesterol a day, according to federal figures. That recommended figure of 300 milligrams, Eckel said, is " just one of those things that gets carried forward and carried forward even though the evidence is minimal."

"We just don't know," he said.

Other major studies have indicated that eating an egg a day does not raise a healthy person's risk of heart disease, though diabetic patients may be at more risk.

"The U.S. is the last country in the world to set a specific limit on dietary cholesterol," said David Klurfeld, a nutrition scientist at the U.S. Department of Agriculture. "Some of it is scientific inertia."

The persistence of the cholesterol fear may arise, in part, from the plausibility of its danger.

As far back as the 19th Century, scientists recognized that the plaque that clogged arteries consisted, in part, of cholesterol, according to historians.

It would have seemed logical, then, that a diet that is high in cholesterol would wind up clogging arteries.

In 1913, Niokolai Anitschkov and his colleagues at the Czar's Military  Medicine Institute in St. Petersburg, decided to try it out in rabbits. The group fed cholesterol to rabbits for about 4 to 8 weeks, and saw that the cholesterol diet harmed them. They figured they were on to something big.

"It often happens in the history of science that researchers...obtain results which require us to view scientific questions in a new light," he and a colleague wrote in their 1913 paper.

But it wasn't until the 1940s, when heart disease was rising in the United States, that the dangers of a cholesterol diet for humans would come more sharply into focus.

Experiments in biology, as well as other studies that followed the diets of  large populations, seemed to link high cholesterol diets to heart disease.

Public warnings soon followed. In 1961, the American Heart Association recommended that people reduce cholesterol consumption, and eventually set a limit of 300 milligrams a day. (For comparison, the yolk of a single egg has about 200 milligrams.)

Eventually, the idea that cholesterol is harmful so permeated the country's consciousness that marketers advertised their foods on the basis of "no cholesterol."

What Anitschkov and the other early scientists may not have foreseeen is how complicated the science of cholesterol and heart disease could turn out: that the body creates cholesterol in amounts much larger than their diet provides; that the body  regulates how much is in the blood;  and that there is both "good" and "bad" cholesterol.

Adding to the complexity, the way people process cholesterol differs. Scientists say some people - about 25 percent - appear to be more vulnerable to cholesterol-rich diets.

"It's turned out to be more complicated than anyone could have known," said Lawrence Rudel, a professor at the Wake Forest University School of Medicine.

As a graduate student at the University of Arkansas in the late 1960s, Rudel came across Anitschkov's paper and decided to focus on understanding one of its curiosities. In passing, the paper noted that while the cholesterol diet harmed rabbits, it had no effect on white rats. In fact, if Anitschkov had focused on any other animal besides the rabbit, the effects wouldn't have been so clear - rabbits are unusually vulnerable to the high-cholesterol diet.

"The reason for the difference - why does one animal fall apart on the cholesterol diet - seemed like something that could be figured out," Rudel said. "That was 40 or so years ago. We still don't know what explains the difference."

In truth, scientists have made some progress. Rudel and his colleagues have been able to breed squirrel monkeys  that are more vulnerable to the cholesterol diet. That and other evidence leads to their belief that for some people - as for the squirrel monkeys - genetics are to blame.

Rudel said that Americans should still be warned about cholesterol.

"Eggs are a nearly perfect food, but cholesterol is a potential bad guy," he said. "Eating too much a day won't harm everyone, but it will harm some people."

Scientists have estimated that, even without counting the toll from obesity, disease related to poor eating habits kills more  than half a million people every year. That toll is often used as an argument for more research in nutrition.

Currently, the National Institutes of Health spends about $1.5 billion annually on nutrition research, an amount that represents about 5 percent of its total budget.

The turnaround on cholesterol, some critics say, is just more evidence that nutrition science needs more investment.

Others, however, say  the reversal might be seen as a sign of progress.

"These reversals in the field do make us wonder and scratch our heads," said David Allison, a public health professor at the University of Alabama-Birmingham.  "But in science, change is normal and expected."

When our view of the cosmos shifted from Ptolemy to Copernicus to Newton and Einstein, Allison said, "the reaction was not to say 'Oh my gosh, 'Something is wrong with physics!' We say, 'Oh my gosh, isn't this cool?"

Allison said the problem in nutrition stems from the arrogance that sometimes accompanies dietary advice. A little humility could go a long way.

"Where nutrition has some trouble is all the confidence and vitriol and moralism that goes along with our recommendations."

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