The bigger and older the fish (have you seen those HUGE catfish in the Amazon, or huge tuna?), the more mercury it is likely to contain.
Mercury disputes our body’s ability to energize cells and is linked to increased risk of Alzheimer’s disease.
The reason there is mercury in fish in the first place is that it’s a byproduct of our pawer plants. It’s released into the air and settles in the water. Tiny plankton absorb the mercury and are eaten by little fish. The little fish, in turn, are eaten by larger fish.
Minimize your consumption of really big fish like swordfish and large tuna and gravitate more toward wild caught salmon and flounder. Really small fish like sable, sardines and anchovies are lower in mercury and are great sources of Omega-3 fats and protein.
Put that on your to-do list, and let me know how you make it happen.
Have a great day.
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