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Tuna and mercury

anthrax

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The FDA should look further at the tuna and mercury issue

Seen on their site:
More expensive canned white, or albacore, tuna contains nearly three times as much mercury as cheaper canned "light'' tuna

too bad, albacore has also a much better taste :(
 
Either forget about using it as a source, or take the risk. Look into mercury poisoning before you really decide though. There's alot of controversey on it. I don't think it'll adversely affect you if eaten in moderation. I still prefer to stay away from it now, just in case.
 
I really don't think that it’s that big of a deal. Yes, if you ate the stuff @ every meal for 10 or 20 years then I think you might have problems. I think there is a greater chance of getting poisoned from salmonella from chicken than mercury from tuna or salmon.
 
I wouldn't be overconfidant about the issue if I were you. I was eating about 10 cans per week over the summer, and after three months my mercury levels were twice that of the highest point in the accpetable range. Needless to say I've been eating more ground turkey and other cheap sources of protein that aren't going to kill my brain...
 
Unless you're on a tight food budget, I don't see the need to eat tuna. There are plenty of other better, less risky, better tasting protein sources out there.
 
My wife was really pissed about this news. She is pregnant and chicken makes her sick just thinking about it. Tuna was a major protein source for her. They had strong warnings for pregnant women.
 
SoreArms said:
Does this include Tuna steaks, or just canned Tuna?

You have to be even more careful with tuna steaks since they are usually made with larger fishes than those used for cans
(and the larger the fish, the older it is and the more mercury you'll eat)
 
Damn, andi have 3 big tuna steaks in the freezer that I bought last week. Now I'm afraid to eat them.:bawling:

Maybe I'll donate them to the poor (just kidding!!) :FRlol:
 
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