tuna questions

I have recently started making chicken salad to replace the can of tuna I
have been having 3-4 times a week at lunch (quick pick up meal, celery, tuna
and some ken's creamy ceasar, mix on site)

however, i am seeing a rather disturbingly frequent number of articles about
mercury in fish, in particularly tuna. One or two might be dismissed as
alarmist pump ups of the expected intolerants, but I have now seen/heard at
least five, including NPR, CNN, Health magazine and others.....

What have other's read about this? frankly, i think mercury in fish is a
significantly bigger danger to low carbers than mad cow...

What have other's read about this? frankly, i think mercury in fish is a
significantly bigger danger to low carbers than mad cow...

The one that I'd heard that made the most sense to me was a caution
about children and pregnant women, limiting intake. Our doctor, who
is on top of things (actually had an extremely well informed discussion
with DH when he went in to discuss beginning induction and ordered
the appropriate tests and suggested the proper supplements unprompted)
said no more than three servings a week for our daughter
who is in college and living on the stuff.

Personally I'm more concerned about what we DON'T know is in farm
raised fish and shrimp.

Sas


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actually the latest article i saw called the child and pregnant woman
caution an old hold over from the early experiences with mercury and called
this attitude into question...
like other articles i have seen or heard it cited cases of adults who ate
moderate to extreme amounts of fish and suffered memory loss, hairloss, etc.
The doctors now even have a name for the mental confusion: fish fog.

sea bass was the worst, tuna close behind, salmon, catfish, shrimp and
oysters were the least mercury prone



"Sas" wrote in message
...
What have other's read about this? frankly, i think mercury in fish is a
significantly bigger danger to low carbers than mad cow...

The one that I'd heard that made the most sense to me was a caution
about children and pregnant women, limiting intake. Our doctor, who
is on top of things (actually had an extremely well informed discussion
with DH when he went in to discuss beginning induction and ordered
the appropriate tests and suggested the proper supplements unprompted)
said no more than three servings a week for our daughter
who is in college and living on the stuff.

Personally I'm more concerned about what we DON'T know is in farm
raised fish and shrimp.

Sas


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Sas wrote:

Personally I'm more concerned about what we DON'T know is in farm
raised fish and shrimp.


Okay, thats my segue!
In the late 1980's I worked at a lil seafood restaurant as a cook/head
waitress/girlfriday,
Well, me and one of the cooks liked each other and we went into the walk in
refrigerator
together and the other workers shut the door, locked it and shut the light
off as a HAHA! joke on
us. We looked down in the dark and THERE in the tray were 26/30s (shrimp
size) shrimps
GLOWING IN THE DARK!!!!!!
NO LIE NO JOKE!
Ocean Dumping is really fun aint it!

preesi

http://my.webmd.com/content/Article/...m?pagenumber=1
this article is fairly typical of what i have seen, although most of the
others were long in examples of yuppies suffering mental atrophy (how could
they tell?) after upping the amount of fish and sushi.

bob wrote:

I have recently started making chicken salad to replace the can of tuna I
have been having 3-4 times a week at lunch (quick pick up meal, celery, tuna
and some ken's creamy ceasar, mix on site)

however, i am seeing a rather disturbingly frequent number of articles about
mercury in fish, in particularly tuna. One or two might be dismissed as
alarmist pump ups of the expected intolerants, but I have now seen/heard at
least five, including NPR, CNN, Health magazine and others.....

What have other's read about this? frankly, i think mercury in fish is a
significantly bigger danger to low carbers than mad cow...

i don't think it's anything to panic about, but it's good to keep it in
mind.

i go through phases of eating a lot of tuna, and then none at all for a
while. but even when i'm eating a lot of it it's rare that i'll eat
more than three cans a week.

In response to Preesi's post:

Sas wrote:

Personally I'm more concerned about what we DON'T know is in farm
raised fish and shrimp.


Okay, thats my segue!
In the late 1980's I worked at a lil seafood restaurant as a cook/head
waitress/girlfriday,
Well, me and one of the cooks liked each other and we went into the
walk in refrigerator
together and the other workers shut the door, locked it and shut the
light off as a HAHA! joke on
us. We looked down in the dark and THERE in the tray were 26/30s
(shrimp size) shrimps
GLOWING IN THE DARK!!!!!!
NO LIE NO JOKE!
Ocean Dumping is really fun aint it!

preesi

Glowing seafood! It's true.
http://vm.cfsan.fda.gov/~ear/sea-glow.html

--
Stephen S.
331/290/220 - as of 31 Dec. 03
LC since 28 Sept. 03
http://dragonfen.com/diet
--------------------------------

sea bass was the worst, tuna close behind, salmon, catfish, shrimp and
oysters were the least mercury prone

Salmon has it's own issues.Because of multiple
severe antibiotic allergies I've tried to stay away from it. A fish farm is
like a giant aquarium. In order to maintain a "healthy" environment, the
water has to be
treated with antibiotics just like a smaller fishtank at home, to prevent
Ick, a
skin disorder.
We've been buying Atlantic Salmon at Trader Joe's. It's a little lower
in fat, but we've compensated for that in preparation and side dishes.

Sas


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