Fish and Mercury

mercuryWe are told to eat fish one or two times a week.  But….with all of the ocean and lake pollution from industrial run off, oil spills, Fukushima radiation, fish farms, GMO’s  etc. do you really trust the fish sources these days?  I have always questioned whether eating the quantity of fish we are told to eat is good for us in the end, or not.

Mike Adams, Health Ranger from Natural News is on the leading edge of researching and educating the public on the facts on healthy nutrition etc.  Mike’s new book “Food Forensics: The Hidden Toxins Lurking in Your Food and How You Can Avoid Them for Lifelong Health” offers invaluable information about the safety of our fish supply and how you can enjoy fish, avoiding and/or keeping your mercury intake at safe levels.

Of course it is healthy to consume fish.  That’s a fact.  Fish is an excellent source of protein and Omega 3 Fatty Acid, vitamin D and other nutrients.

Pretty well all fish now contains mercury but there are some that have more than others.

Here is a statement from “Food Forensics” that you will find helpful when thinking about fish consumption.

Because the oceans are polluted with it, methylmercury is typically found in fish and shellfish.  The larger the fish and the longer the lifespan, the more mercury is accumulated; the most contaminated include tuna, swordfish, king mackerel and shark.  The EPA warns that nearly all fish are tainted with at least trace amounts of mercury.  Some of the more health conscious grocery stores even include warnings on store shelves about methylmercury in tuna, and many recommendations caution people from eating tuna anymore than once a week. (pregnant women are cautioned to eat it sparingly, if at all)

The following is a list of fish with moderate mercury and the least mercury as listed in Food Forensics.

Moderate Mercury Fish (Eat six servings or less per month)

  •  Bass (striped, black)
  • Croaker (White Pacific)
  • Lobster
  • Perch (freshwater)
  • Snapper
  • Sea Trout
  • Carp
  • Halibut (Atlantic, Pacific)
  • Mahi Mahi
  • Sablefish
  • Tuna (canned chunk light, Skipjack)

Least Mercury

  •  Anchovy
  • Clams
  • Croaker (Atlantic)
  • Hake
  • Mullet
  • Plaice
  • Sardine
  • Shrimp
  • Tilapia
  • Whiting
  • Butterfish
  • Crab (domestic)
  • Flounder
  • Herring
  • Oyster
  • Pollock
  • Scallop
  • Sole (Pacific)
  • Trout (freshwater)

Now if you wish to eat fish regularly there are some supplements you should include in your diet to help detoxify the mercury from your body.  Eating seaweed such as Nori often used in Sushi is one of those foods that captures mercury in the digestive process and carries it out of the body.

Eating fruit and veggies also helps remove the mercury as it is insoluble fiber.

Most whole foods that contain fiber will help eliminate mercury. This would include good high fiber cereals, strawberries, camu camu, chlorella and other green grass powders.

So if you plan to eat lots of fish be aware of the mercury you are consuming and eat whole foods to help move the mercury through your digestive system.

Do your best to be mindful of your nutrition.  Stay healthy.  Health is not mercury but definitely “gold”.

 

 

 

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