Thursday, January 24, 2008

Another reason not to eat sushi: mercury

Yes, they do seem to get large

Image via

Truth is I needed no reason beyond it seems yucky.
Recent lab tests found so much mercury in tuna sushi from 20 Manhattan restaurants and stores that at most of them, consuming six pieces in a week would exceed the levels considered acceptable by the Environmental Protection Agency.

Although the samples were gathered in New York City, experts believe similar results would be observed elsewhere.

Most of the restaurants in the survey said the tuna sampled was bluefin.

In 2004 the Food and Drug Administration joined with the EPA to warn women who might become pregnant and children to limit their consumption of certain varieties of canned tuna because the mercury it contained might damage the developing nervous system.

Fresh tuna was not included in the advisory [why not? - ed]. But studies have shown that more expensive tuna contains higher levels of mercury because it is more likely to come from a larger species, which accumulates mercury from the fish it eats.

What bothered more about this report is actually contained over at the NYT story. It said people should eat very little canned tuna at all. About once every three weeks.

I can't afford expensive...anything...but love my cheap canned tuna and could eat it daily and have. Just not lately. I eat more fresh fish and white fish.

Courtesy link to MercuryNews (San Jose). Hahaha.



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