When you think of eating underwater low-fat protein that’s packed with omega-3 fatty acids, you tend to associate pescetarianism with a healthier way to satisfy your stomach. I mean, who doesn’t love sushi or a hearty seafood stew?
The truth is that times have changed, and the days of pollution-free bodies of water and fish without antibiotics are long gone. Mercury is released into the atmosphere from burning coal, oil, and natural gas, metropolitan and medical wastes, forest fires, among many other sources. Now numerous toxins have leached into our only fresh and saltwater sources, polluting marine life and our bodies when we eat them.
To keep mercury toxicity at bay, limit your seafood consumption to 2 – 3 servings per week, which equates to about 8 – 12 ounces. Opt for organic, farm-raised seafood that contains lesser amounts of mercury such as wild Alaskan salmon, eel, crab, shrimp, and catfish. Remember the younger and smaller the fish the safer, since the amount of mercury increases every time a larger fish eats a small fish.
These figures are measured in micrograms of mercury per 4 ounces of cooked fish. If you feel like you are at risk of mercury poisoning consult a doctor for a blood test and try detoxing naturally.
Here are the fish with the highest amounts of mercury: