Dealing next to mercury intake from fish?
However, I am concerned give or take a few the increased amount of mercury that I'll be consuming. Japan doesn't seem to be bothered by it, since they chomp through a ridiculous amount of seafood and boast the longest(?) lifespan of any developed country.
What can I do to mitigate the mercury? Do I even need to be worried roughly speaking it?
The benefits of eating fish far outweigh the vigour risks of mercury and other contaminants.
Last October, two independent studies confirmed this. The first study, conducted by researchers for Harvard's School of Public Health, found that the death rate from heart disease be 36 percent lower among those who ate fish twice a week compared with those who ate little or no seafood. Overall mortality be 17 percent lower.
The second, federally-funded study by the Institute of Medicine (IOM) also found that the benefits of eating seafood outweigh the risks, and that infants also benefited from the Omega 3 fatty acids surrounded by seafood.
The Japanese example you cite seems to anecdotally support this, as okay (although heart disease in Japan is increasing next to greater beef consumption in that country ... describing in it's own right.)
you are a freak the mercury number in the fish you consume is so minimal that you would requirement to be on an all fish diet your integral life to see any affect you should verbs more about sushi that have a lot of food born diseases
i feel that if you eat ALASKA-CAUGHT fish that the mercury even is none so you are safe.
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