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Thread: Mercury in fish? page

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    MonkeyGuy's Avatar
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    Mercury in fish?

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    This question comes up from time to time and I have seen studies showing that mercury in fish will kill you and others saying that your liver filters most of it out anyway.

    Anyone have some data on the dangers of mercury in fish?
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    lcme's Avatar
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    The liver does not filter mercury in a good sense, and accumulation of mercury in the liver is dangerous. The only option is to minimize exposure to mercury containing fish. Eat fish sources that are smaller, and therefore lower on the food chain, as less bioaccumulation of mercury will have occured.

    In terms of data, I have none. You really need to search for information on individual fish sources and determine what you personally consider as a resonable amount of risk when comparing "safe" consumption levels.

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    Daemonized's Avatar
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    Here is a link to another discussion about eating fish. I'm a fan of salmon and tuna and I see no reason to go easy on them unless you happen to be pregnant or a small child.

    http://www.marksdailyapple.com/forum...ish-based-diet

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    I agree with Daemon...... Typically, the effects are negligble, as long as you aren't eating them EVERYDAY consistently. I also learned that when you buy farm-raised, most of the omega-3 fatty acids aren't present anymore, which pretty most squashes the whole "fish is the best protein" mantra. But then again, when you get wild, you're setting yourself up for more of these "toxins" since they're allowed to be true bottom-feeders. My consensus is... Eat a variety of protein, take your 4-6g+ of omega-3 acids a day regardless, and forget about the rest. ;-)

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    I use the site below quite a bit. Enter your weight, types and amount of fish you eat in a week and it will tell you whether you are over or under the EPA safe limit. It's a handy guide to help you restrict your mercury intake:

    http://gotmercury.org/article.php?id=1034

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    Quote Originally Posted by primal_jessjane View Post
    I also learned that when you buy farm-raised, most of the omega-3 fatty acids aren't present anymore, which pretty most squashes the whole "fish is the best protein" mantra.
    Where did you learn this? I thought I learned this too but compare the nutritional profile of atlantic farm raised vs wild here:

    http://nutritiondata.self.com/facts/...roducts/4231/2

    http://nutritiondata.self.com/facts/...roducts/4259/2

    There is a lot more omega 6 fatty acids in farmed raised fish but the omega 6 content does not have much of a difference. I of course always prefer wild but I am just saying... unless Nutrition Data is wrong. It is just an average so who really knows.
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    MonkeyGuy's Avatar
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    Thanks everyone for the responses, and JEL62, I love that calculator, thanks! I just question the EPA itself and where they get their limits, but overall I think that it's a good place to start.
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    I'm a student on a budget so I like canned salmon for nutrition and value. It's got basically zero mercury and where else can you get wild Alaskan salmon for less than 3 bucks a pound? Aside from the sodium it's almost the perfect primal food. The bones add good calcium to your diet also.

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    Zed's Avatar
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    According to various articles online, mercury is not a problem in fish, a the high content of selenium in fish will bind with mercury and filter it out of your body On this note. one will have high levels of selenium if one is following the PB (assuming you are eating high quality eggs, beef, etc) regardless of the levels in fish.

    http://chetday.com/mercurymineralfish.htm

    http://www.naturalnews.com/026729_se...cury_tuna.html

    http://minnesota.publicradio.org/dis...ercury_levels/

    http://www.consumerfreedom.com/news_...cary-after-all

    I wouldn't worry about it. There are of course other issues in farm raised seafood vs wild caught. But mercury isn't one of them.......
    Last edited by Zed; 10-18-2010 at 03:19 PM.

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