If you’ve been skipping sushi because of fears over mercury contamination it’s time to break out the wasabi and chopsticks one again. A new study has found that certain types of tuna have significantly lower mercury levels.
The key is to skip the high-priced sushi restaurant and head for your local supermarket instead.
Yes, the grocery store.
Researchers found that the higher-grade leaner tuna used in most restaurant sushi tends to have larger concentrations of the dangerous metal. It turns out that mercury tends to be drawn more to muscle rather than fatty tissue.
Unfortunately, all the samples the researchers collected, regardless of species, approached or exceeded acceptable mercury levels. So just be sure to not exceed the 12 ounces recommended per week.
When given a choice your best bet is to go for the bluefin toro and yellowfin tunas and skip the leaner bluefin akami and bigeye varieties. And whenever possible choose wild over farmed raised fish.
Experts agree that the good far outweighs the bad when it comes to fish. Fresh tuna is an excellent source of omega-3 fatty acids, which are known to fight heart disease, arthritis and cancer.
Please pass me the wasabi.
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