7. Fish High in Mercury
Mercury may be a heavy metal contaminant and neurological poison which will be stored for an extended time in animal tissues.
Long-lived, predatory fish are particularly vulnerable to accumulating mercury and may carry amounts over 1 million times the concentration of their surrounding water.
For this reason, the first food source of mercury in humans is seafood, particularly wild varieties.
After an individual ingests mercury, it spreads all around their body, concentrating on the brain, liver, and kidneys. In pregnant women, it also concentrates on the placenta and fetus.
The effects of mercury toxicity include disruption of the central systema nervosum and neurotransmitters and stimulation of neurotoxins, leading to damage to the brain.
For developing fetuses and young children, mercury can disrupt brain development and cause the destruction of cell components. this will cause spastic paralysis and other developmental delays and deficits.
However, most fish aren’t a big source of mercury. In fact, fish may be a high-quality protein and contains many important nutrients, like omega-3s, vitamin B12, zinc, iron, and magnesium. Therefore, it’s important to incorporate fish as a part of a healthy diet.
Generally, it’s recommended that adults eat two to 3 servings of fish per week. However, if you’re eating shark or swordfish, only consume one serving, then no other fish that week.
Pregnant women and youngsters should avoid or limit high-mercury fish, including shark, swordfish, tuna, orange roughy, cavalla, and tilefish. However, it’s still safe to possess two to 3 servings of other low-mercury fish per week.
Recommendations may differ from country to country, counting on the kinds of fish in your area, so it’s always best to see together with your local food safety agency for the recommendations that are right for you.
Also, if you’re catching your own fish, it’s an honest idea to see with local authorities about the amount of mercury within the water you’re fishing from.