The Lion's Pride vol. 2 (Jun. 2014) | Page 43

36 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