The high water content of the tissue of fish and shellfish is at a neutral pH — it is neither acid nor alkaline — and these conditions favour rapid activity of bacteria and enzymes to cause deterioration, resulting in the production of a range of chemicals that give bad fish its characteristic unpleasant odour.
While the maintenance plan is much less restrictive, it still relies heavily on Fuelings.
The program recommends eating a meal every 2—3 hours and incorporating 30 minutes of most days of the week.