Weight / Fat loss

how come no smoked fish? I always assumed those were good for you (isn't it just fish and smoke?)

I largely took the view that if smoking and curing meat turned meat from good to bad, then why isn't it the case for fish too, or have studies only focused on red meats? There's no doubt that things like the salt cured fish in Sweden isn't necessarily good for you, and the more you think about it... the more it's hard to argue that salmon would somehow be exempt from this. It isn't solely the fat in red meats that is part of the problem, but more widely that the chemicals that various curing/preservation processes imbue the food with.

That was less a weight-loss argument and more a "too many studies, for too long, show cured and preserved products of various types to be bad." Though the vast majority of studies have focused on red meat exclusively, I can't see why similar issues wouldn't arise with other products... it's the process that creates the problem.

I just figured if I was going to change my diet in a major way, this thing that has nagged me for ages could be addressed too.

I'd advocate portion control over everything else if you're just focused on losing weight.