Are You a Victim of Mercury Poisoning by Eating Fish?
Today thanks to news coverage on fish containing the dangerous heavy metal, mercury, a lot more people are aware of this sad reality. So many of us are in the habit of consuming fish regularly and enjoying their many health nutrients. Then mercury comes along.
Mercury is a heavy metal that is considered the second most dangerous substance in existence! Imagine that? How dangerous? So deadly in fact that in one case study it showed in a laboratory, mercury actually killing human brain cells! Wow!
The biggest problem with mercury is that it only takes a small amount in the human body to be very harmful. And this clearly explains why young children can become quite sick from eating a can of tuna.
So with this information, I would highly recommend cutting back on your fish intake by half, if possible. This is especially recommended for pregnant women and young children.
Larger fish which have been around longer have the highest levels of methylmercury. Why? Because these bigger sea animals have had plenty of time to accumulate methylmercury.
I have broken down the different fish of having mercury in three categories--from the highest to the lowest levels of mercury. The source for this information is the US EPA
Fish with the Highest Levels of Mercury
* King Mackerel
* Swordfish
* Tilefish
* Shark
* Bluefish
* Grouper
* Sea Bass (Chilean)
* Marlin
* Orange Roughy
Fish with the Medium Levels of Mercury
* Tuna (All varieties except Skipjack)
* Spanish Mackerel
* Chilean Seabass
* Lobster
* Weakfish (Seatrout)
* Halibut
* Sablefish
* Striped Bass or Rockfish
* Cod (Alaskan)
* Mahi Mahi
Fish with the Lowest Levels of Mercury
* Snapper
* Monkfish
* Carp
* Freshwater Perch
* Skate
* Canned light tuna (Skipjack)
* Spiny lobster
* Jacksmelt
* Boston or Chub Mackerel
* Croaker
* Trout (Freshwater)
* Squid (Calamari)
* Whitefish
* American Shad
* Crab
* Scallop
* Salmon (Canned & fresh)
* Anchovies
* Butterfish
* Catfish
* Clam
* Crawfish (Crayfish)
* Flounder
* Haddock (Atlantic)
* Hake
* Herring
* Mackerel (N. Atlantic)
* Mullet
* Oyster
* Perch
* Plaice
* Sardine
* Shad (American)
* Shrimp
* Sole (Pacific)
* Tilapia
* Whiting
If you eat fish regularly, I suggest you do a heavy metal detox to be on the safe side every 3 to 4 months.
