Fish is a wonderful source of protein with a relatively low fat content. Cold-water fish are a little higher in fat, but most of the fats are the healthier type, the wonderful omega-3 fatty acids that are so beneficial for health.
The problem is that the U.S. Food and Drug Administration has determined that we should restrict our cold-water fish intake to no more than two servings per week to limit exposure to mercury.
See the updated information for yourself: http://www.cfsan.fda.gov/~frf/sea-mehg.html.
A review of studies has shown that the benefits of omega-3s in fish are much greater than any potential danger from mercury or other toxins. That doesn’t mean you should eat every type of fish or eat fish at every meal, but you don’t have to be afraid either.
To limit exposure to mercury, avoid eating those species known to have the highest levels: shark, swordfish, golden bass, tilefish, and king mackerel. Limit intake of albacore tuna to six ounces per week.
That leaves an abundance of fish you can eat more often. Varieties highest in omega-3s are ocean and farm-raised salmon, ocean tuna (fresh and canned), herring, anchovies, and sardines.
Other common types of fish that are safe to eat include trout, pollock, haddock, cod, wild and farmed catfish, tilapia, and whitefish, as well as all shellfish.
Review the numbers yourself and let information guide your choices, not fear and the news media that take so much out of context. Everything in perspective is a good way to live.
You now have more healthy choices!
In Good Health,