Wednesday, April 21, 2010

Avoiding Mercury from Tuna

I have always been told to stay away from large tuna fish if I want to eat the least amount of mercury. Mercury is a known neurotoxin and it can impact your brain-and especially the brain of a growing child.

So, I have quit buying canned albacore tuna and instead opt for the smaller(skipjack) species. I only get tuna fish at a restaurant a couple times a year. The problem is that the mercury in fish is not well regulated. So you really never know how much mercury you are consuming. There are a lot of health benefits to eating fish, so I would hate to avoid it all together. Now, retailers may have to start labeling what kind of tuna they are selling. Yellowfin typically has less mercury than other species, according to this new research. So I think it's a good idea. I wish fish was mercury free. Mercury certainly isn't helping anyone! What kind of tuna do you buy for your family or do you avoid it altogether?

From ABC: A new study published wednesday, suggests that proper labeling may help consumers decide which tuna to purchase, and which to pass by, particularly when it comes to one historically hazardous contaminant--mercury. Those who prefer their sushi from upscale restaurants, rather than their local supermarket, could be getting a little something extra with that meal-a higher intake of mercury.

New research, which linked DNA and mercury content, shows that levels of the silvery metal are elevated in certain species of tuna. Sushi samples, taken from more than 50 restaurants and 15 supermarkets, were identified with DNA barcoding as either Bigeye, Yellowfin or Bluefin tuna. Mercury levels were significantly higher in Bluefin, sushi from lean, dark red tuna and Bigeye tuna samples. Yellowfin, the type typically sold by supermarkets, tested lower. And there are likely reasons for this. Mercury accumulates differently in different tissue types.

It has an affinity for muscle over fatty tissue, so the leanest fish tend to have the highest concentrations.
Yellowfin are typically smaller than other tuna and harvested at a younger age. They're also tropical and do not thermoregulate like other warm-blooded tuna. And because Bigeye and Bluefin eat three times more than Yellowfin to maintain their energy level, they might accumulate, or slowly increase the level of toxins over time. So far, the U.S. does not require merchants to clarify what type of tuna they are selling, but clearer labeling might allow consumers greater control over the level of mercury they ingest.

And this event coming up may interest some of you:

Mercury Toxicity, What Can Be Done to Prevent and Treat This.

The Holistic Health Center and Dr. Paul Gallo are hosting Dr. Hal Huggins. Please see the attached Flyer.


Dr. Hal A. Huggins

Highlighted Speaker

Friday, April 30, 2010

WHEN: Friday, April 30, 2010

7:00 p.m.- 9:00 p.m.

WHERE: Wingate by Wyndam

7708 N. Rt. 91

Peoria, IL 61615


COST: NONE—Sponsored by Paul V. Gallo, DDS



-NewsAnchorMom Jen

Have you considered breast enhancement? Soderstrom Skin Institute wants to help you make the right decision! Our knowledgable plastic surgery team will help you choose from a variety of implants and surgical techniques based on YOUR specific needs. Plus, take advantage of our limited time special pricing. Call (309) 690-6042 to schedule your FREE consultation today!


Template by lollybloggerdesigns. Design by Taylor Johnston.