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Eat smaller, shorter-lived fish
Toxicologists at the United States FDA and EPA advise that shark, swordfish, king mackerel and tilefish should not be consumed by young children and women who are pregnant, nursing or who want to become pregnant. These are some of the fish high in methylmercury, a toxin that can damage the nervous system. Large, long-living fish bioaccumulate mercury in their tissue. When we eat them, that mercury enters our bodies. In Trinidadian cuisine, shark has the status of a national food. We also eat sumptuous amounts of tinned tuna.
It is possible that individuals are suffering from low-level mercury poisoning without being aware of it, or what is causing it. The Ministry of Health should make an advisory available educating about the health risk of eating shark and other fish high in mercury.
Fish can be part of a healthy diet. It’s a good source of protein and low in saturated fat. Two omega-3 fatty acids found in fish, EPA (eicosapentaenoic acid) and DHA (docosahexaenoic acid), are not made by the human body. We must get them from a dietary source. Omega-3 fatty acids have all kinds of health benefits like reduced chance of coronary disease and rheumatoid arthritis. They can enhance your brainpower, give you better skin, and aid the development of your baby.