Mercury, Omega 3s & what fish is best?

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By Dr. Holly
Dr. Holly Article PictureWe have all heard that omega 3s are good for us – and remember there are a variety of omega 3s. BUT we have also heard that there are a variety of fish that are contaminated with mercury – which we know is very dangerous!! So what do we do? Each person has a different capacity for mercury tolerance, i.e., dependent on age, weight, pregnancy, etc.
But we all require Omega 3s for:
• development
• brain health
• inflammatory processes
• lipid based hormones
• lipid based neurotransmitters
So what do we do? Well we are lucky to have the EWG behind us. They claim that the FDA’s and EPA’s guidelines for mercury and for omega 3’s are misleading. Consequently, some may ingest too much mercury and others may take in too little omega 3s. So they created the following chart:
Don’t forget, there are a variety of
different types of omega 3s and they come from a variety of different sources. The three basic categories we get from our food: EPAs and DHAs and ALAs
Diet Type – Vegan
ALA Food Sources – many plants
EPA and DHA Food Sources –
sea plants; possibly land plant foods when fermented with the help of certain fungi
Diet Type – Generally vegetarian but including fish
ALA Food Sources – many plants and most fish
EPA and DHA Food Sources – eggs, cheese, milk, and yogurt, especially when obtained from grass-fed animals but in varying amounts depending on additional factors; possibly land plant foods when fermented with the help of certain fungi
Diet Type – Generally vegetarian but including eggs, cheese, milk and yogurt (without fish, sea plants, or meat)
ALA Food Sources – many plants; eggs, cheese, milk, and yogurt
EPA and DHA Food Sources – most fish; sea plants; possibly land plant foods when fermented with the help of certain fungi
Diet Type – Plant-eating and meat-
eating (but without fish or sea plants)
ALA Food Sources – many plants; many meats
EPA and DHA Food Sources – many meats, especially when obtained from grass-fed animals, but in varying amounts, depending on additional factors; possibly land plant foods when fermented with the help of certain fungi
Reference:
http://www.whfoods.com/genpage.php?tname=nutrient&dbid=84
For more information, contact: Dr Holly at holly@choicesunlimited.ca
Disclaimer: This article is provided for general information only, and is not a substitute for the medical advice of your own doctor or other health care professional. The writer or publisher is not responsible or liable for any diagnosis made by a reader based on the content of this article. Always consult your own health care practitioner.
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