Fish is one of the best protein sources around – most varities are virtually fat free, carb-free, and low in calories.
This makes it a very popular choice among those who are looking to bring their body fat down to those single digit levels – or those who just want to experience a fast weight loss rate right off the bat.
But, the downside to eating fish, or so you’ve probably heard, is the mercury content in it.
Is this mercury content something you should be concerned with? And further, how does the mercury content vary between the different fish varities?
That’s what you realy need to assess.
Mercury Poisoning
While you may not think mercury is something you need to worry about, don’t kid yourself, the consequences of mercury poisining can be extremely severe, even resulting in death.
Keep in mind, however, that many times in the more serious cases of mercury poisoning, people are being exposed through from other sources than fish consumption; more often it is environmentally related where they are breathing it in.
Still though, monitoring your intake of mercuy in the diet is something you would be smart to do as high consumption over a prolonged period of time could spell big trouble as far as your health is concerned.
Mercury Levels in Fish
That said, knowing which fish varieties you should be avoiding and which you should include more often is critical.
The following is a list of the fish varieties that contain low levels of mercury, moderate levels of mercury, and high levels of mercury (to be avoided).
Keep note of these and make sure you’re paying attention when grocery shopping so you purchase the right kind.
Low Mercury
Anchovies
Butterfish
Catfish
Clam
Crab (Domestic)
Crawfish/Crayfish
Croaker (Atlantic)
Flounder
Haddock (Atlantic)
Hake
Herring
Mackerel (N. Atlantic, Chub)
Mullet
Oyster
Perch (Ocean)
Plaice
Pollock
Salmon (Canned)
Salmon (Fresh)
Sardine
Scallop
Shad (American)
Shrimp
Sole (Pacific)
Squid (Calamari)
Tilapia
Trout (Freshwater)
Whitefish
Whiting
Moderate Mercury
Bass (Striped, Black)
Carp
Cod (Alaskan)
Croaker (White Pacific)
Halibut (Atlantic)
Halibut (Pacific)
Jacksmelt
(Silverside)
Lobster
Mahi Mahi
Monkfish
Perch (Freshwater)
Sablefish
Skate
Snapper
Tuna (Canned chunk light)
Tuna (Skipjack)
Weakfish (Sea Trout)
High Mercury
Bluefish
Grouper
Mackerel (Spanish, Gulf)
Sea Bass (Chilean)
Tuna (Canned Albacore)
Tuna (Yellowfin)
Mackerel (King)
Marlin
Orange Roughy
Shark
Swordfish
Tilefish
Tuna (Bigeye, Ahi)
Reference:
http://www.nrdc.org/health/effects/mercury/guide.asp
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