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Fish

13 Feb 2012, by Dr. Marnie Wachtler in Nutrition

Fish are an amazing source of healthy fats and protein.  Unfortunately due to increasing ocean toxins levels, fish is becoming more and more contaminated with toxins such as mercury. In general eat the smaller cold water fish.  Avoid farmed or lake fish from known contaminated areas. Many people do not like fish, or are very sensitive to the toxic effects of mercury, and may have to avoid fish altogether.  You can still obtain the healthy omega 3 fatty acids from a high quality fish oil supplement that has been purerified of toxins. Grass fed beef is another high quality source of omega 3 fats!

 

The A List

The B list

Herring
Bass
Mackerel
Cod
Sardines
Crab
Wild Salmon (Pacific or Alaskan)
Flounder
Grouper
Haddock
Halibut *
Lobster
Oysters
Perch *
Pollack
Rainbow Trout *
Scallops
Snapper
Sole
Tilapia
Tuna *

* Limit to 1-2 times per month due to universal contamination of these fish with heavy metals.  Avoid completely if you have a history of heavy metal toxicity, or are pregnant.