Over the past several years there’s been a great amount of debate over fish and whether or not it is “good for you.” As with everything else it seems (eggs, wine, coffee, etc.) that nutritionists, scientists and doctors can’t quite make up their mind. While fish has long been praised by nutrition experts, recently the levels of mercury in certain types of fish have caused it to come under fire. However, it seems that even with the presence of this toxic metal in certain types of fish, it is still certainly good for you.
Experts are beginning to say that the benefits of eating fish outweigh the risks caused by trace amounts of mercury. The abundance of omega-3 fatty acids found in fish, are shown to lower risks of heart disease and high cholesterol. It is recommended that everyone consume at least 2 servings of fish a week, especially fish with a higher presence of fats; such as, salmon and mackerel.
The Food and Drug Administration suggests eating a wide variety of fish to reduce your exposure to mercury. They also suggest that young children, pregnant women and nursing mothers steer away from several kinds of fish to reduce their toxic metal exposure. These kinds include: swordfish, shark and king mackerel. In addition, light tuna is deemed safer than other varieties available on the market.
So until the FDA changes their mind again, you can improve certain aspects of your health by eating your 2 recommended servings of fish each week.