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Mercury Poisoning
Published on: March 22, 2003
In the past few years, a great deal of studies have shown that certain types of fish provide a multitude of health benefits from heart disease prevention to battling depression. But, Elle magazine recently investigated research that suggests dangerous levels of mercury in some types of fish such as swordfish, shark, ahi, and canned tuna. Symptoms of mercury poisoning include fatigue, headaches, hair loss, and neurological problems such as numbness, slurred speech, altered vision and hearing, weakness, convulsions and dementia. A three year study conducted by internal medicine specialist, Dr. Jane Hightower led her to conclude that too much of some types of fish can cause nasty cases of mercury poisoning. According to Hightower, virtually all fish contain some levels of methyl mercury. Even small fish can have high levels of mercury if they come from heavily polluted lakes and rivers. It’s the larger fish in the ocean that contain more mercury because they feed on smaller fish for years before they are caught and served up on someone’s plate. Dr. Hightower offers up some healthy tips for fish eaters so they can enjoy the health benefits without the mercury poisoning. Eat more salmon – The fish highest in omega-3, like salmon and sardines, contain very low levels of mercury. Limit fish if you are pregnant (or trying) – Eat no more than 12 ounces a week, and avoid swordfish, shark, king mackerel, and tilefish. Go for variety – Eat different kinds of fish. Think small – Little fish tend to be lower in mercury. Eating smaller portions also helps. Don’t be afraid – In the big scheme, bingeing on sushi or eating swordfish all week on vacation wont’ hurt you.
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