Choosing fish can feel confusing when you want the benefits of omega-3s but worry about hidden risks like mercury. Those quiet concerns about what’s safe—especially after hearing mixed advice—leave many people hesitant at the seafood counter. Yet the right choices can make meals supportive rather than stressful.
Today, explore eight types of fish that experts often suggest limiting due to mercury levels or lower nutritional benefits. Some may seem surprising, but each offers insight into smarter selections. Stay until the end—the top one holds notably high mercury readings.
Why Fish Choices Matter for Health
Why Fish Choices Matter for HealthFish provide valuable omega-3 fatty acids like EPA and DHA, which research links to heart support and reduced inflammation. Yet large predatory types accumulate mercury over time, potentially affecting nervous system health with frequent consumption.
Many enjoy fish for protein and nutrients, but overlooking mercury or omega-3 differences can reduce benefits. Guidelines from the FDA and EPA help identify options with lower risks.
The Common Mistake with Fish Selection
The Common Mistake with Fish SelectionPeople often assume all fish offer similar advantages. However, some have higher mercury from bioaccumulation, while others provide minimal omega-3s despite low contaminants.
The key lies in balance—favoring varieties low in mercury and rich in benefits. Curious about which to limit? Here’s the countdown, starting with milder concerns.
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