Fish / chemicals

[FitnessFrk]

no clue as to what the guidlines are in asia, I'm sure much less stringet than other places in the world. they probably use what ever is around..lol

I always ask the people in the meat/produce/seafood dept where I shop, most of the time they can tell you the source of there products (asia, australia, B.C etc) a lot of the people back there take a lot of pride in the products so they know the info.

 

[Blood&Iron]

Its the big fresh tuna that you need to worry about the canned tuna (mostly albacore) has much less of a concentration.





Almost all fish contain some mercury, but the levels range from less than 0.01 ppm to 0.5 ppm for most fish. It's only in a few species that levels reach the upper limit set for human consumption of 1.0 ppm. These are large predator fish, such as swordfish, shark, and large species of tuna that are used mostly for fresh steaks or sushi. The smaller species of tuna typically used for canning, such as skipjack and albacore, have much lower levels of mercury, averaging about 0.17 ppm

Consumer Reports recently tested tuna for methylmercury concentrations and found an average of .331 ppm for albacore, though you are right about skipjack, which is usually labelled as 'light tuna.' It averaged about .17ppm. These levels are actually low enough that the FDA has refrained from issuing any warning regarding the consumption of tuna, as they have for swordfish, shark, etc. If you eat three cans of albacore a day, you've reached the upper limit for consumption as defined by the FDA. Doing this day in and day out, as bodybuilders who tend to eat a very limited selection of foods do, is almost certainly a bad idea. But it's your health and your decision.

 

[Tha One CrumCake]

Its me..Its me... its DDT

LoL.