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The presence of mercury in fish is a health concern for people who eat them, especially for women who are or may become pregnant, nursing mothers, and young children. Fish and shellfish concentrate mercury in their bodies, often in the form of methylmercury, a highly toxic organomercury compound.
It's worth noting that wild salmon contains more protein and potassium — which is great for managing blood pressure — than farm-raised varieties. “Salmon is also low in mercury, a heavy ...
Wild salmon. Salmon is another front-runner that packs in protein, healthy fats, and other nutrients the body needs. ... “Salmon is also low in mercury (and) a good source of vitamin B12 and ...
Here are six low-mercury fish dietitians recommend. Salmon. Yawitz appreciates salmon’s health specs for a variety of reasons. First, it’s a great source of DHA and EPA, ...
Eat up to 12 ounces (2 average meals) a week of a variety of fish and shellfish that are lower in mercury. Four of the most commonly eaten fish that are low in mercury are canned light tuna, salmon, pollock, and catfish. Another commonly eaten fish, albacore ("white tuna") has more mercury than canned light tuna. So, when choosing your two ...
Olfactory toxicity in fish. The olfactory system is the system related to the sense of smell (olfaction). Many fish activities are dependent on olfaction, such as: mating, discriminating kin, avoiding predators, locating food, contaminant avoidance, imprinting and homing. [1] [2] These activities are referred to as “olfactory-mediated.”.
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