Where there’s smoke?

Studies have found high levels of polyaromatic hydrocarbons in smoked fish. (DARRYL DYCK/THE CANADIAN PRESS)

The Globe and Mail reports that a research project is currently underway at the University of British Columbia to determine whether or not the technique used by BC First Nations to smoke salmon is carcinogenic. The researchers have partnered with the Lake Babine Nation and Nee Tahi Buhn First Nations of Burns Lake, B.C. to study traditional preservation methods. The study has met with a cautious response from the First Nations Health Authority, who regularly reassure First Nations communities that their traditional foods are safe and healthy.

Read the full story here.

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