Originally published July 11 2005
Mercury content in fish
by Mike Adams, the Health Ranger, NaturalNews Editor
While fish is an excellent source of lean proteins and healthy fats, certain cold-water fish may contain trace amounts of mercury. Mercury levels in fish have increased 300 percent as the result of pulp and paper processing, mining operations and releases from dental offices, reports the Christian Post.
With recent mixed reports on the mercury levels in fish, many people are confused about whether to rely on fish as a protein source.
Read on for the latest information on safe and healthy fish consumption for you and your family.
The Pros It is no secret that fish is an excellent source of lean protein.
In addition, cold-water fish, such as salmon, tuna, sardines and anchovies, contain healthy fats called omega-3 essential fatty acids.
DHA has been shown to provide several health benefits including skin improvement, cardiovascular health, anti-inflammatory effects and brain-boosting power.
Unfortunately, in today��s world of overprocessed foods and ��funny�� fats, such as partially hydrogenated fats, most people are deficient in omega-3 essential fatty acids.
In addition to taking a high quality fish oil supplement, it is best to include omega-3 rich foods in your diet, such as cold-water fish, omega-3 eggs and walnuts.
It is estimated that mercury levels in the environment have increased three to five times in the past century due to industrial operations such as pulp and paper processing, burning garbage and fossil fuels, mining operations and releases from dental offices.
The Food and Drug Administration (FDA) advises that women of childbearing age and young children avoid larger fish such as swordfish, king mackerel, tilefish and shark.
The Environmental Protection Agency is more conservative in their recommendations, however, and recommends women in their childbearing years consume no more than six ounces of fish per week and children consume no more than two ounces of fish per week.
Safe Levels In June, the World Health Organization (WHO) changed the level of mercury consumption considered safe from 3.6 to 1.5 micrograms per kilogram of body weight per day.
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