Health authorities are encouraging us to eat more fish. There is
good reason. Higher intakes of omega-3 oils, the healthy oil found
in seafood, have been associated with dramatic reductions in cardiac
deaths, ischemic strokes, cancers, arthritic pain and disability, as
well as acting as a powerful protectant for the brain.
But many fish are also high in mercury, which is one of the most
poisonous metals in existence, as well PCBs, dioxins, pesticides and
herbicides.
So, is it really safe to eat more fish, and if so, which fish are
safe? This, in essence, is the dilemma for the general public and a
significant number of scientists as well.
The EPA (which regulates fish from sports fishing) and the FDA
(which regulates commercial seafood) have set limits for “safe”
mercury levels in seafood, but they do not share their concerns
about contaminants with the general public through the media or
public alerts.
The reason is they are treading a thin line of trying to protect
the public, while, at the same time, not wanting to destroy the
seafood industry. Likewise, they cannot even agree on a “safe” level
of mercury, with FDA levels being much lower than EPA levels.
Independent studies have shown that the type of mercury found in
seafood, called methylmercury (or organic mercury), is highly toxic
to a number of organs and tissues, especially to the developing
brain of fetuses and newborns.
The elderly are also at high risk because age has weakened their
cells, especially brain cells. Recent alerts have been issued by the
regulatory agencies, as well as physician groups, suggesting that
pregnant women should avoid eating fish known to have high mercury
levels.
Some seafood is naturally low in mercury and is safer to
eat. When buying seafood, chose:
- Clams
- Wild Alaskan salmon
- Shrimp
- Sardines
- Crabs
- Scallops
Some seafood is high in mercury and PCBs:
- Chilean sea bass
- Grouper
- Marlin
- Orange roughy
- Rockfish
- Atlantic salmon (farmed)
The EPA and FDA list four fish that should never be
eaten:
- Tilefish
- Shark
- King mackerel
- Swordfish
Despite this warning, most seafood restaurants serve one or more
of these toxic fish — and most grocery stores and supermarkets sell
them — and never even warn pregnant women of the danger. Remember —
mercury accumulates in the body and studies have shown that mercury
accumulates in the fetus in higher concentrations than in the
mother.
Here’s a great cooking tip: Cook your seafood with garlic. Garlic
has been shown to bind and reduce levels of mercury in the body,
making it less toxic. For more detailed information on the dangers
of eating contaminated fish, read my full report, “Eating
Fish: What You Need to Know."
Editor's
Notes:
