There has been a lot of controversy regarding seafood in recent times, because while it is rich in omega-3 fats, it can also contain high amounts of mercury which in large quantities is poisonous and can increase the risk of heart disease, memory loss and neuropathies among other medical problems.
Well my recommendation is as follows:
Eat up to 12 oz a week of the following low-mercury fish:
Salmon, shrimp, tilapia, light tuna (canned)
Eat up to 4 oz per week of the following (which have moderate amounts of mercury):
Lobster, monkfish, mahi mahi, albacore tuna (canned)
Avoid the following fish completely (likely to be high in mercury):
Shark, swordfish, tilefish, King mackerel.
No comments:
Post a Comment