Have you ever felt sluggish, brain fog, muscle weakness, headaches, numbness or tingling? Mercury may be the culprit as it can affect brain and immune function. It usually creeps up on us, like the frog in boiling water. Food is the number one source of mercury in humans. What are the top seafood options that have higher levels of mercury and what seafood options have lower mercury levels?
As small fish that eat mercury-containing algae are consumed by larger fish, the mercury accumulates in each subsequent fish and therefore our bodies.
Fish at the top of the food chain can accumulate mercury levels that are significantly higher than those found in the fish they consume. Consequently, large, long-lived fish such as swordfish, sharks, marlins, king mackerels, and certain types of tuna (including albacore, bigeye, and yellowfin) are major sources of mercury exposure for humans. While most bodies can rid themselves of mercury, doctors recommend limiting high mercury fish to one serving a week to avoid mercury build up.
Low-mercury seafood choices include anchovies, sardines, salmon, crab, shrimp, oysters, trout, sole, scallops, flounder, catfish, and haddock, among others. Doctors recommend that these options, due to their unique nutrient content such as omega-3, can be eaten two times per week.
How can you best include low-mercury seafood into your diet? Here are some of my favorite options (link the words “my favorite options” to recipes)! I have 3 seafood recipes
