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AVOID MERCURY AND ENJOY FISH!

Here's a great article that I got from one of my favorite sites, blisstree.com. The text came out weird when I copied and pasted it, sorry!

Buy The Right Fish: 

Avoiding Mercury

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Fish is one of the healthiest foods you can eat—if you’re eating the right kind. So far,
we’ve explored the wild caught vs. farm-raised debate, and ways to tell if your fish
was harvested sustainably. Now let’s tackle the mercury question, shall we?
There’s been so much hype surrounding fish and mercury that I think a lot of us aren’t sure
whether our seafood dinner is tantamount to sucking down an old thermometer, but
the good news is that mercury in fish might pose less of a problem than you believe.
Some of the fish we eat most often, like shrimp, salmon and tilapia, show consistently
low levels of mercury contamination. As long as you avoid (or don’t eat too much of)
certain types of fish—most of which are fish we consume less of in America
anyway—you should be just fine on the mercury front.
Fish and shellfish have a tendency to harbor methylmercury, a super toxic mercury blend
produced by environmental toxins that accumulates in bodies of water—and, hence, in
bodies of seafood, too (for more details on how this happens, see here). Obviously, this
isn’t something you want to get lots of in your body, especially if you’re pregnant or
nursing.* But for most people, the risk from mercury by eating fish and shellfish is not
a health concern, the U.S. Food and Drug Administration says. While government tests
have found some mercury in almost all fish (regardless of type or their home waters),
only about 25% had it in concentrations high enough to be dangerous to human health.
Certain types of fish are much more likely to accumulate high mercury and 
methylmercury levels than others. These include:
• Shark
• Swordfish
• King Mackerel
• Tilefish
Women who may become pregnant soon, pregnant women, nursing mothers, and
young children should avoid these four altogether.
Fish that show consistently lower levels of mercury contamination include:
• Butterfish
• Catfish
• Cod
• Haddock
• Herring
• Lobster
• Atlantic Mackerel
• Ocean Perch
• Pollock
• Trout
• Canned light tuna
• Whitefish
• Whiting
The lowest levels of mercury are found in:
• Anchovies
• Clams
• Oysters
• Salmon (canned, fresh or frozen)
• Sardines
• Scallops
• Shrimp
• Tilapia
Concerned about mercury in your sushi? The National Research Defense Council has
a handy guide to sushi choices that present the highest and lowest mercury risks.


Some of the higher mercury threats include:
• Ahi (yellowfin tuna)
• Kajiki (swordfish)
• Maguro (bigeye, bluefin or yellowfin tuna)
• Makjiki (blue marlin)
• Shiro (albacore tuna)
• Suzuki (sea bass)
• Toro (bigeye, bluefin or yellowfin tuna)
For a complete chart of mehtylmercury contamination by species of fish, see here.
Another cool resource is “Got Mercury?” a public awareness campaign to encourage
healthier seafood choices. Enter your weight and the type and amount of seafood you
eat into the Got Mercury? calculator to calculate and evaluate your exposure.
* Or are a small child, though if you are a small child, I assume you are not reading
this blog.

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