{"id":338672,"date":"2025-10-28T15:46:10","date_gmt":"2025-10-28T15:46:10","guid":{"rendered":"https:\/\/www.europesays.com\/us\/338672\/"},"modified":"2025-10-28T15:46:10","modified_gmt":"2025-10-28T15:46:10","slug":"celebrity-chef-claims-americas-next-health-revolution-is-hiding-in-grocery-stores","status":"publish","type":"post","link":"https:\/\/www.europesays.com\/us\/338672\/","title":{"rendered":"Celebrity chef claims America’s next health revolution is hiding in grocery stores"},"content":{"rendered":"

Celebrity chef\u00a0<\/a>Andrew Zimmern claims America\u2019s next health revolution is in the seafood section of the grocery store.<\/p>\n

In an interview with Fox News Digital, the \u201cBizarre Foods\u201d host and James Beard Award-winning chef said one of the most dangerous habits of Americans today is that they\u2019re neglecting fish.<\/p>\n

\u201cSeafood is the healthiest protein in general \u2026 from digestion to\u00a0brain health\u00a0<\/a>to brain growth for younger people and on and on,\u201d Zimmern said.<\/p>\n

The Minnesota-based chef said seafood is \u201cextremely beneficial\u201d to the body.<\/p>\n

\u201cIt\u2019s very low in fat, in general \u2014 and what fats that are there are very,\u00a0very healthy\u00a0ones<\/a>.\u201d<\/p>\n

In Zimmern\u2019s new \u201cBlue Food Cookbook,\u201d co-written with fellow chef Barton Seaver, he says a simple shift in American diets could have ripple effects for public health, the environment and the economy.<\/p>\n

\u201cI\u2019d love it if people ate one more meal from the water every single week,\u201d he said. \u201cJust one.\u201d<\/p>\n

Celebrity chef\u00a0Andrew Zimmern. FOX News Digital<\/p>\n

Zimmern has spent decades exploring what people eat and why.\u00a0<\/p>\n

He himself has eaten everything from tarantulas in Cambodia to fermented shark in Iceland, but his message now is simple: Seafood is the future.<\/p>\n

\u201cWe export 75% of what American fisheries bring in,\u201d he said. \u201cThat number\u2019s topsy-turvy. We should be keeping more of that seafood here at home.\u201d<\/p>\n

Zimmern has eaten everything from tarantulas in Cambodia to fermented shark in Iceland, but his message now is simple: Seafood is the future. bit24 \u2013 stock.adobe.com<\/p>\n

By creating more demand for seafood, the price would drop, more\u00a0people would eat it\u00a0<\/a>and \u201chuman beings would be healthier,\u201d Zimmern said.<\/p>\n

Part of the problem, he said, is the illusion of cheap meat.<\/p>\n

\u201cWe have been almost hypnotized, in a way, in this country to assume that a steak of a certain size, individually portioned, wrapped in plastic in the supermarket, should cost $8 or $9,\u201d Zimmern said. \u201cAnd that was the case for 40, 50 years. That is no longer the case.\u201d<\/p>\n

Andrew Zimmern holding an oyster at the Food Network New York City Wine & Food Festival. Getty Images for NYCWFF<\/p>\n

The\u00a0average retail price\u00a0for 100% ground beef has risen<\/a> from $4.63 in 2020 to $6.12 in 2025, according to the U.S. Bureau of Labor Statistics.<\/p>\n

\u201cThe average family in America can\u2019t afford that,\u201d Zimmern said.<\/p>\n

That said, Zimmern believes red meat\u00a0and seafood\u00a0can co-exist.<\/p>\n<\/p>\n

\u201cI love red meat,\u201d he said. \u201cI\u2019m eating less and less of it as every year goes by, but I love it.\u201d<\/p>\n

Zimmern also shot down one of America\u2019s more persistent seafood snobberies: the so-called \u201cgarbage fish.\u201d<\/p>\n

\u201cIt\u2019s a big myth,\u201d he said. \u201cAt the end of the day, the important question isn\u2019t, \u2018Is it wild?\u2019 \u2018Is it farmed?\u2019 \u2026 The question should be, \u2018Where was it caught, and is it sustainable and regenerative?\u2019\u201d<\/p>\n

Andrew Zimmern holds his book titled \u201cThe Blue Food Cookbook.\u201d Instagram \/ @chefaz<\/p>\n

He calls tilapia \u2014 a mild, inexpensive and farm-raised fish often dismissed by diners \u2014 one of his\u00a0go-to meals.<\/p>\n

\u201cWe eat it in our house once a week because it takes on flavors very well,\u201d Zimmern said.<\/p>\n

\u201cIf I made\u00a0tilapia with lemon and capers\u00a0\u2014 which is the way I choose to serve it most of the time to my family \u2014 not only does it take me about 12 minutes to make, I serve it to company \u2026 and they\u2019re like, \u2018Oh my God, what is this fish?\u2019 And I\u2019m like, \u2018It\u2019s tilapia.’\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"Celebrity chef\u00a0Andrew Zimmern claims America\u2019s next health revolution is in the seafood section of the grocery store. In…\n","protected":false},"author":3,"featured_media":338673,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[91039,27144,8364,210,57314,1165,1182,881,67,132,68],"class_list":{"0":"post-338672","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-nutrition","8":"tag-celebrity-chefs","9":"tag-chefs","10":"tag-food-drink","11":"tag-health","12":"tag-health-food","13":"tag-lifestyle","14":"tag-nutrition","15":"tag-public-health","16":"tag-united-states","17":"tag-unitedstates","18":"tag-us"},"share_on_mastodon":{"url":"https:\/\/pubeurope.com\/@us\/115452574763973629","error":""},"_links":{"self":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/338672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/comments?post=338672"}],"version-history":[{"count":0,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/posts\/338672\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media\/338673"}],"wp:attachment":[{"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/media?parent=338672"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/categories?post=338672"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.europesays.com\/us\/wp-json\/wp\/v2\/tags?post=338672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}