Mercury toxicity is one of the more common food toxics that
are hazardous to human health. Mercury contamination of
fish has been an issue.
Fish and shellfish are an important part of a healthy diet
because they contain high-quality protein, low-saturated
fat, and other essential nutrients, including omega-3 fatty
acids. A well-balanced diet that includes a variety of fish
and shellfish can contribute to heart health, especially
children's proper growth and development.
However, nearly all fish and shellfish contain traces of
mercury.
What is mercury?
Mercury occurs naturally in the environment and can also be
released into the air through industrial pollution.
Mercury, which falls from the air and which is accumulated
in streams and oceans, is turned into methyl mercury in the
water. This type of mercury can be harmful to unborn babies
and young children. Most of our exposure to mercury comes
from our diet, especially from fish.
Mercury, present in the trash, medical waste, and fuels,
are burnt. However, burning does not destroy mercury.
Mercury is dissipated in the form of a gas or tiny
particles that fall into the bodies of water. As a result,
mercury contamination of fish is a health problem in remote
areas as in the areas where the chemical was originally put
into the air. Fish and shellfish absorb the methyl mercury
as they feed in these waters, and so it builds up in them.
Mercury builds up more in some types of fish and shellfish
than others, depending on what they eat. That explains why
the levels of mercury vary. The general rule is that larger
fish live longer and therefore have more accumulation. If
you regularly eat certain types of fish that are high in
methyl mercury, it can accumulate in your bloodstream over
time. Although your body can eliminate methyl mercury
naturally, it often takes time. That is another reason why
you need to detoxify yourself on a regular basis.
For most people, the risk from mercury by eating fish and
shellfish is not a major health concern. Yet, some fish and
shellfish contain higher levels of mercury that may harm an
unborn baby or a young child's developing nervous system.
The risks from mercury in fish and shellfish depend on the
amount of fish and shellfish eaten and the levels of
mercury in these fish and shellfish. Accordingly, the Food
and Drug Administration (FDA) and the Environmental
Protection Agency (EPA) are advising women who may become
pregnant, pregnant women, nursing mothers, and young
children to avoid some types of fish, and eat only fish and
shellfish, which are lower in mercury. Do not eat shark,
swordfish, and king mackerel, which contain much higher
levels of mercury.
Eat no more than two meals of a variety of fish and
shellfish a week.
Low mercury fish and shellfish
Some of the most commonly eaten fish and shellfish that are
low in mercury are: shrimp, catfish, Pollock, salmon, and
tuna (tuna steak generally contains higher levels of
mercury than canned light tuna). Sardines are excellent,
with little or no mercury accumulation, because they are
small fish.
Buying fish
When shopping for fish, consider the following: The
nutritional value of the fish is the first consideration,
such as its high content of Omega-3 fatty acids, protein
and low fat.
Choose cold oily fish, such as salmon, high in Omega-3
fatty acids, which may help reduce your risks of heart
disease, cancer, age-related blindness and eye problems,
arthritis, and other inflammatory diseases, as well as keep
your circulatory system healthy.
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Stephen Lau is a researcher and writer. He has published
several books, including "No Miracle Cures" on natural
healing; "How to Teach Children to Read" on activities and
games to teach children reading skills; and "Blueprint for
Success in Affiliate Business."
The author has also created many websites on health, eating
disorders, mental depression, golf, and smart money
management. For more information, go to:
http://www.stephenlau.name
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