Why You Should Think Twice Before Eating Raw Fish

Sushi might be trendy, but eating raw fish comes with real risks, especially for those dealing with weakened immune systems, gut imbalances, or chronic inflammation.

Raw fish can harbor parasites, bacteria, and viruses that cooking would normally destroy. Common pathogens include Listeria, Salmonella, Vibrio, and Anisakis, a type of parasitic worm that can cause serious digestive distress. Even fish labeled “sushi grade” isn’t guaranteed to be free from these dangers. The term generally means the fish was frozen to reduce risk, but freezing doesn’t eliminate all threats.

There’s also the issue of heavy metals and environmental toxins. Fish like tuna, mackerel, and swordfish, often served raw, can contain mercury and other pollutants that accumulate in the body over time. These are especially concerning for people already dealing with liver burden, fatigue, hormone imbalance, or neurological symptoms. When digestion or detoxification is already under stress, raw fish can make things worse.

I’ve seen clients with autoimmune conditions or gut issues experience flares or lingering symptoms after eating raw seafood. In some cases, the effects show up immediately as nausea, cramping, or bloating. But often, the real damage is slow and silent, worsening inflammation and weakening gut integrity over time.

If you love seafood, the safest choice is wild-caught fish that’s fully cooked. You’ll still get the brain-boosting omega-3s and quality protein, without the added risk of pathogens or hidden toxins. There are plenty of ways to enjoy seafood while still protecting your health.

Your gut and your immune system will thank you!! ~Kimberly