WHAT IS THE BENEFIT OF EATING FISH AND SHELLFISH?
Fish and shellfish are packed with protein, Omega-3 fatty acids, and other essential nutrients good for the eyes, brain and heart. They are low in calories and contain very little saturated fat. Eating 12 ounces (two servings) of fish per week is all you need to reap the health benefits. WHAT IS MERCURY, AND WHY IS IT A PROBLEM IN FISH? Mercury is a naturally-occurring substance polluting the air. When mercury falls from the air, it accumulates in large bodies of water and turns into methylmercury. When methylmercury is absorbed by fish feeding in these contaminated waters, it builds up in their bodies, which means fish that are higher on the food chain will have higher levels of mercury than plant-eating fish that are lower on the food chain. Mercury is removed from the body naturally, but if people consume too much of it, heart problems can sometimes ensue. Experts recommend consuming no more than two servings of fish per week, but if you exceed that amount, don’t panic — just plan
