Are You Sure Your Fish is Safe?
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THURSDAY, 30 NOVEMBER 2006
There is a newly publicized dilemma that all fish contain at least trace amounts of methyl mercury which can be toxic in large amounts, according to Seattle Post-Intelligencer. Methyl Mercury is a bioaccumulative environmental toxin. It is formed from inorganic mercury by the action of anaerobic organisms that live in aquatic systems including lakes, rivers, wetlands, sediments, soils and the open ocean.
Moderate levels of mercury can have detrimental effects, especially in the developing nervous systems of the growing fetus and young child.
Lower mercury varieties include salmon, shrimp, haddock, tilapia, scallops and canned light tuna. Twelve ounces per week of these varieties of fish and shellfish is considered safe.
Fish containing highest levels of mercury include shark, swordfish, tile fish and king mackerel. Consumption of these should be limited to no more than 7 ounces per week for most people. Small children and women who are pregnant (or may become pregnant) should limit consumption of these to no more than once per month, or may want to eliminate them completely.
For information on characteristic levels of methyl mercury by species, visit www.cfsan.fda.gov.
Image Source:
www.nrdc.org
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