Is Eating Fish On the Regular Risky Business?

Fish is generally a great source of protein and healthy Omega-3 fats. It makes a wonderful summertime food on salads or camping trips. But...   We’ve all heard that pregnant women should avoid eating fish but why? Well, the fact of the matter is every single stream, pond, lake and ocean on earth is contaminated with dangerous chemicals like heavy metals, PCBs and dioxins. Not to mention that after catastrophic events like what happened at Fukushima, much of the Pacific Ocean is polluted with radioactive matter. The Environmental Working Group has come out with yet another amazing resource making it easier for consumers to make informed decisions. Here is the summary: Which Fish Should I Avoid? Avoid these fish, which have the highest levels of mercury and the lowest levels of Omega 3s.
  • Canned Albacore Tuna
  • Halibut
  • King Mackerel
  • Sea bass
  • Shark
  • Spanish and Atlantic Mackerel
  • Swordfish
  • Tilefish
  • Tuna Steaks
Which Fish is Safest to Eat? If you're going to eat fish, the EWG recommends the following:
  • Anchovies
  • Herring
  • Mussels
  • Salmon
  • Sardines
  • Shad
  • Trout
All of these can provide ample omega-3s while posing little mercury risk when eaten once or twice weekly. Takeaway message: Limit seafood intake to 1-2 times per week and always look for wild not farmed fish, preferably from the Atlantic Oceans.

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