NEW YORK: Taking worry off the plate - (The New York Times)
January 30, 2008 – 6:06 pmWatching the amount of mercury in your diet does not, according to this story, have to mean avoiding seafood.
You can eat a plate of salmon almost every day of the week. The same with fish fillet sandwiches, which are usually made from pollock. Both of those fish are on the New York City Health Departments list of seafood that women of childbearing age and young children can eat five times a week without risk from mercury. The list and other information on mercury in seafood is available on a topics page at nytimes.com/dining.
Also among the sea creatures with the lowest known levels of mercury are shrimp, oysters, clams, sardines, anchovies and herring, as well as the somewhat less exciting hake, tilapia, crayfish and whiting.
And several of those fish also have good amounts of omega-3 fatty acids, which may help prevent heart disease: pollock, salmon, sardines, anchovies and herring.
The story says […]
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