April 27, 2004
NUTRITION NEWS FOCUS
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Today's Topic: Fishy Advice

We are constantly being told that eating fish is good for our health.
It provides high-quality protein, low saturated fat, and one of the
best sources of omega-3 fatty acids. However, we are also told that
fish contains a laundry list of toxins. The latest volley in this
battle is a statement from both the U.S. Food and Drug Administration
and the Environmental Protection Agency that warns about mercury in
fish.

Women of child-bearing age, those who are pregnant or nursing, and
young children are now being told to avoid shark, swordfish, king
mackerel or tilefish; to eat no more than 12 ounces (2 meals) a week
of other fish or seafood like light tuna, salmon, catfish and shrimp;
and no more than 6 ounces of white, albacore tuna.
< http://www.epa.gov/ost/fishadvice/advice.html >

HERE'S WHAT YOU NEED TO KNOW: The health benefits
from eating fish have been shown repeatedly, primarily in reducing
heart disease, but also with limited evidence against cancer,
arthritis, autoimmune disease and depression. The risks from mercury
are not a concern for most people. The advisory from the agencies
points out that exceeding the limit in a given week is not a problem –
meaning over time they don't want you eating too much of those fish
known to contain high levels of mercury.

I've never been a huge seafood eater, but recently a restaurant called "the Aquarium" opened. I had grilled Mahi Mahi and shrimp. YUMMMMMMMM. It was so wonderful. The next time I went I had Red Snapper. It was good too. I wish the grocery store closest to me carried a wide variety to fish so I could learn to use it myself more often. I've really only made tuna and salmon. I'm going to try to incorporate it into my diet more than our usual 1 or 2 times per month, especially with grilling season upon us.

I don't like salmon or tuna at all but I have found a lot of others that I like: tilapia, mahi mahi, cod, orange roughy (mostly white lake fish). I love all kinds of shellfish.

While we were in Key West there was so much good seafood that each of us had less than a serving of other meat each. Around here it's not as cheap and available but I try to get it in as much as possible because it's very low-calorie.

quote:

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Originally posted by kd:
...to eat no more than 12 ounces (2 meals) a week
of other fish or seafood like light tuna, salmon, catfish and shrimp;
and no more than 6 ounces of white, albacore tuna.

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18 oz of fish in a week is A LOT of fish! I had salmon last night. I think that I had about 3-4 oz.

Denise

Funny how this pops up on this board on the same day I'm going to try fresh salmon for dinner (which is quite a feat for me since I haven't liked salmon at all yet).

I really like cod, whiting (aka imitation crab), perch, etc. Great sources of protein, low calories. Gotta love that!

Glad we don't have to worry too much, I actually don't care fore white fish as much as salmon and swordfish. Actually swordfish is tonights dinner. On the grill (ok foreman type grill since i'm in an apartment.) yummy.

Laurie