Question about fish and mercury content / poisoning
I tried posting this on r/nutrition and the automod thought I was asking for medical advice so it got removed. I thought I might get some good input here instead. To be clear, This isn't a request for medical advice. I actually plan to have my mercury levels tested but this is more of a general nutrition question regarding intake of fish and mercury content.
A few years ago I became pescetarian, so I naturally find myself incorporating way more fish into my diet than I used to (where chicken was once a staple).
My go-to's are typically wild caught frozen salmon, farm raised shrimp, and canned albacore tuna. I would say I'm averaging the shrimp and tuna less (which is good bc they apparently have higher mercury content), but the salmon and veggies is practically a daily staple for dinner. I used to eat a lot of sushi but not so much lately.
But after having some fatigue and anxiety lately I basically stumbled across mercury poisoning and went down the rabbit hole of how it can cause neurological issues. But I guess I'm wondering from a nutrition standpoint how much you'd actually have to eat to risk that?
Does anyone have any general input on this topic or recommendations in terms of how much someone should aim for, generally speaking? Again, for my specific purposes I will definitely talk to a doctor - but it's always nice fielding questions like this to Reddit and hearing perspectives or experiences others may have. Especially if anyone has actually had mercury poisoning before!
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