Tag: Environmental contaminants

Nearly all fish and shellfish contain trace amounts of methylmercury, a potent neurotoxin that can be harmful in high doses. However, the levels of mercury in most species are very low, with larger, predatory, and longer-lived fish tending to have the highest concentrations. This makes understanding which types of sea fish have mercury crucial for making informed, healthy dietary decisions.

N-nitroso compounds are found in a surprisingly large number of places, including cured meats, cosmetics, and pharmaceuticals, but are also formed endogenously in the human body. Understanding their diverse origins is crucial for assessing potential health implications and finding ways to reduce exposure.

According to the American Heart Association, regularly eating fish and seafood is consistently associated with a lower risk for cardiovascular disease, thanks to its high concentration of heart-healthy omega-3 fatty acids. However, concerns over mercury and other contaminants have led many people to question whether the risks outweigh the benefits, a debate that is both complex and crucial for public health.

According to the FDA and EPA, most catfish, including U.S. farm-raised varieties, are considered a low-mercury seafood choice. This contrasts with swai fish, which has faced significant controversy regarding heavy metals, antibiotics, and overall farming practices, despite some studies showing its mercury levels can be acceptable.

While all rice contains some level of arsenic, studies show that white rice varieties, including Thai jasmine rice, tend to have lower levels of inorganic arsenic compared to brown rice. This is because the milling process removes the outer bran layer where arsenic accumulates. The specific arsenic level, however, depends heavily on the rice's geographical origin and cooking method.

According to the FDA, nearly all fish contain at least traces of methylmercury, but levels vary widely depending on the species. Understanding which fish are the lowest in mercury is key for making informed and healthy choices, especially for vulnerable populations, while still enjoying the nutritional benefits of seafood.

According to the American Heart Association, eating fish at least two times per week is a healthy dietary choice, but is it good for you to eat a lot of fish? The answer is nuanced, depending on the type and quantity of fish consumed, as it involves balancing the intake of beneficial omega-3s against the potential for high mercury exposure.

According to the USGS, alligators from some Florida Everglades locations have shown muscle mercury levels high enough to exceed safe consumption guidelines. So, is alligator meat high in mercury? The answer depends heavily on the source of the meat, with wild-caught alligators from contaminated areas posing a higher risk than farm-raised alternatives.

The American Heart Association recommends consuming fish at least twice a week for its heart-healthy benefits. But what would happen if I ate fish every day? The answer is a delicate balance of substantial nutritional rewards and notable health risks, contingent on the type and quantity of fish consumed.

Despite popular belief, natural sea salt and refined table salt contain comparable amounts of sodium by weight. So, is natural sea salt safe, and what are the actual differences you need to be aware of? This guide will cut through the myths to provide clarity on its benefits and potential risks.