Fish & Mercury

Sunday, March 6th, 2011

Instead of posting the next diet, Acid/Alkaline Balance, I am busy in the kitchen getting ready for my International Women’s Day Luncheon on Tuesday, which is actually Women’s International Day*, a holiday not readily celebrated in the USA, but I think needs to be.

However, since I have been “flirting” with the idea of adding fish to my diet and even had fish Friday night instead of what I posted, I thought I would post the list I found on the Internet, which is a list of fish lowest in mercury. While my main reason for avoiding fish is because as a vegetarian, fish is not on the “to eat” list, the other compelling reason is that I dislike the idea of even worrying about mercury in my food.

That our land and sea have become so polluted we have to avoid certain foods is unacceptable to me. But that is the current reality and until that changes, I may only eat the fish on this list when I do eat fish, which may be only on rare occasions, if at all. I have not found fish that I really like, except perhaps smoked white fish, so the whole issue may become moot.

I also went online and found this from: http://nanopatentsandinnovations.blogspot.com/2

Fish and shellfish concentrate mercury in their bodies, often in the form of methylmercury, a highly toxic organic compound of mercury. Fish products have been shown to contain varying amounts of heavy metals, particularly mercury and fat-soluble pollutants from water pollution. Species of fish that are long-lived and high on the food chain, such as marlin, tuna, shark, swordfish, king mackerel, tilefish, northern pike, and lake trout contain higher concentrations of mercury than others. The presence of mercury in fish can be a health issue, particularly for women who are or may become pregnant, nursing mothers, and young children.


However, for those of you who make fish a regular part of your diet, here is the list you might want to consult before purchasing or ordering fish at a restaurant:

LOWEST MERCURY

Enjoy two 6-oz servings per week

Anchovies
Butterfish
Calamari (squid)
Caviar (farmed)
Crab (king)
Pollock
Catfish
Whitefish
Perch (ocean)
Scallops
Flounder
Haddock
Hake
Herring
Lobster (spiny/rock)
Shad
Sole
Crawfish/crayfish
Salmon
Shrimp
Clams
Tilapia
Oysters
Sardines
Sturgeon (farmed)
Trout (freshwater)
Chart obtained from the Natural Resource Defense Council (NRDC); data obtained by the FDA and the EPA.

*For more information on Women’s International Day, go to www.womenforwomen.org and to see if you can participate in one of the events on major bridges around the world. If you do, I’d like to hear about it. It is actually the 100th anniversary of this event.

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