I've been on a tuna kick for about 3 months now, and can't seem to get enough. I crave it! I decided I better quit because I've heard it's high in mercury. I couldn't tell you what KIND of tuna I've been eating because I always get it from subway, but at least 3 times a week I head over and get a tuna sandwich.
I'm not going to eat any more tuna because I've read up on it and now realize just how bad it is for you, but how much should I worry about what I've consumed in the last 3 months or so?
Do ya'll think I should have my mercury levels tested or am I just being overly paranoid?
Lauren
Posted by sixgoofykids (Member # 11141) on :
I would take binders ... chlorella, zeolite, something to bind the metals. Most of us with Lyme have metal problems anyway.
Posted by Peedie (Member # 15355) on :
Canned Tuna - BAD Better to buy a chunk of fresh tuna, salmon, yellowtail or Hawaiian fish and poach it yourself.
Even the fresh tuna has mercury in it - thanks to our polluted waters. But a better choice.
A guest lecturer spoke to our support group recently and said sometimes what we crave foods for a reason - but eat an unhealthy source of whatever it is we are lacking.
Be careful about satisfying your cravings. Have you had your iron checked? Certain abx (like Flagyl) will cause iron defeciency.
I went through a "tuna craving" episode too! My LLMD says no tuna!
-p
Posted by lymielauren28 (Member # 13742) on :
I believe we crave stuff for reasons too...something our body is lacking and is trying to make up for. Peedie my iron is ok, so I'm good there. The tuna thing sucks though! Why does everything I love have to bad for me?! Oh well. Thanks for the input ya'll!
Lauren
Posted by pryorka (Member # 13649) on :
The EPA has a list of fish they've tested on their website. Salmon is a much better choice as far as mercury goes so if you can handle canned salmon go with that. And sardines are nearly free of mercury as far as fish goes so if you can handle those give them a try.
Posted by Carol in PA (Member # 5338) on :
I found out alot about sardines by reading info and reviews at Amazon.com .
With bones and skin, or without. In olive oil, in water, in sauce.
Sardines are at the bottom of the food chain, and therefore are low in mercury.
Carol
Posted by Hoosiers51 (Member # 15759) on :
Canned tuna is the best in terms of mercury content among types of tuna....ahi is the worst, second worst is Yellowfin and canned Albacore.
But, it is still considered "moderate" which means you shouldn't eat it more than 6 times per month for a normal person. Pregnant women and children should avoid the "moderate" ones completely.
But, in the can, you often (not always) have chemicals that they line the cans with like phthlates (I believe that is what the chemical is). And you have the metal from the can, which I'm sure isn't as bad as mercury, but still could accumulate over time.
Personally, if I had to eat tuna, I would eat the canned stuff in moderation before I would eat those other types of fresh tuna, because mercury is just bad news.
So remember, 6 times per month is the limit on canned! So I would definitely cut back.
It is sad, that we have to worry about these things. I wish I could eat whatever fish I wanted, any time!
Here is a useful link, that lists all the types, in 4 categories (you have to scroll down):
Lauren, sounds like you are going to have to start eating sardine sandwiches instead of tuna. Or just cut back to once a week on the tuna.
I totally get the cravings. I seem to go through these myself. I have craved salt in the beginning of my illness and then it went to craving poultry.
Posted by Keebler (Member # 12673) on :
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I would stop the canned tuna, unless it is mercury safe which is about $5.00 a can, available at a few stores or through a couple sites.
Seriously, the amount of mercury in just one can of tuna is a very serious matter. You need to be addressing how to get that out of you, now. Swordfish is one of the highest in mercury. Be sure to look up at least 3 charts and compare them before proceeding.
As others mentioned, sardines are good but find out where they come from first. Wild Pacific Salmon is good, too. Avoid all farmed fish for other reasons.
Even fresh tuna can be very high in mercury. Some types are worse than others and it depends on where they swim, too. Don't assume that if it is not canned, though, that it is lower in mercury. That is not always true.
A Google search will bring up many good links: "Mercury levels in fish" -
Posted by Keebler (Member # 12673) on :
Eeeeew Terri! I don't know about sardine sandwiches lol! Thanks for all the tips everybody and thanks Keebler and Hoos for the links!
Posted by psano2 (Member # 11711) on :
Lymielauren,
I love Subway tuna sandwiches too! They're my favorite tuna sandwich and I eat them frequently. Even though I could make my own, I just like the way theirs is flavored I guess.
So anyway, I'm in the same boat as you.
On the other hand, I also like tilapia, which is one of the lowest in mercury, so I can make myself think that I'm balancing it out a little.
I hope to start some kind of program soon for mercury treatment. I think it's a nasal spray.
Posted by nenet (Member # 13174) on :
The lowest content mercury in canned tuna is the chunk-light Tongol tuna (non-Albacore). It is a much smaller fish than the Albacore.
I still would only eat chunk-light (Tongol) very rarely.
I would look into finding a very well-respected Doctor/Naturopath that does chelation therapy for mercury and discuss with your LLMD whether to/when/how to start addressing mercury toxicity. I would definitely get tested properly for it.
I am not as up on mercury testing and treatment, but I know you need to follow some steps before testing to get the most accurate picture.
Consumer Paige Investigation: Tuna Test Results For Mercury Levels
Non-Albacore Tuna: * Concentration mg/kg (mercury in parts per million)
1. Trader Joe's Tongol Chunk Light Tuna .04 - .07 2. Ralph's Chunk Light Yellow Fin Tuna .05 - .07 3. Chicken of the Sea Chunk Light Tuna .11 - .26 4. King of the Sea Fancy Solid Tuna .08 - .13 5. Smiling Sea Solid While Tuna .12 - .16
Albacore Tuna: * Concentration mg/kg (mercury in parts per million)
1. Chicken of the Sea- Solid White Albacore Tuna .21 - .31 2. Star Kist- Solid While Albacore Tuna .24 - .38 3. Trader Joe's- Albacore Solid While Tuna .32 - .49 4. Ralph- Solid White Tuna Fancy Albacore .29 - .47 5. Bumble Bee- Solid White Albacore .27 - .67 6. Geisha- Albacore Solid White Tuna .38 - .64
Posted by Peedie (Member # 15355) on :
nenet - Thanks so much for the list and information as to which tuna is best! I shop at Trader Joe's a lot - I'll check out the Tongol Tuna! -p
Posted by Selection10 (Member # 19578) on :
"THAT WHICH YOU CRAVE THE MOST YOU ARE MOST SENSITIVE TOO"
AVOID LIKE THE PLAGUE!!!
The only thing tuna is good for is a good daily dose of the most toxic metal in the world -- mercury.
I would encourage you to chelate with the cutler protocol.
Posted by Keebler (Member # 12673) on :
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About Tuna. Divorce it before it kills you. there are a few brands that may be safer but if you are paying under $5.00 for a small can, you probably don't have that.
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About sardines. Look, this is not just about taste. It's about what nutrition will serve my brain and body. Sardines serve me well.
I hate sardines but they are good for my brain. I just "down" them and get on with it. They serve me well.
Get the best you can find research the source. Buy just one can of each brand first as they can vary tremendously.
You can add garlic powder, chives, parsley and cilantro - and a squeeze of lemon.
Chase it with a few bites of quinoa and go brush your teeth.
I consider Sardines medicine. It's the best breakfast food, EVER! If I am going somewhere and want to minimize my chances for seizure, SARDINES simply MUST be the way I start my day.
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Posted by MarsyNY (Member # 7766) on :
Psano!!! No Tilapia, you missed the study last year, I did too and I was eating this fish alot. Although it is low in mercury it can actually be bad,detrimental to people with inflammatory conditions. Please Read:
(mercury news, just a co-incidence)
Posted by nenet (Member # 13174) on :
Peedie - you're welcome! Personally, I still wouldn't eat any tuna except once in a blue moon, if not less frequently than that.
I used to be a sushi addict, then we quit getting the tuna, then we quit sushi altogether (too many hidden ingredients problems, like aspartame in the ginger, or wheat in the soy sauce, etc.). I miss it a lot.
MarsyNY, THANK YOU for that article (also thank you to Keebler). I never would have considered sardines, but now I am really looking forward to them.
That article was great, and had some yummy ideas for recipes. I hope we get some fresh here in the next couple weeks- I am landlocked in central Ohio.
Posted by psano2 (Member # 11711) on :
MarsyNY,
Thank you for the info on tilapia.... I would have never known about that aspect. It's disappointing, since I was enjoying it. Plus the article says it applies to farm raised catfish as well.
Darn.
Posted by Parisa (Member # 10526) on :
Before my husband got sick, he was eating tuna everyday to try and get his cholesterol down. We've always wondered if that didn't play a role in making him more susceptible to Lyme and make it more virulent.
We're seeing a biologic dentist tomorrow to see about amalgam removal. Once those are out we can start chelating.
I haven't had a tuna sandwich for about three and a half years now. I'm not a big fish eater but I do miss my tuna sandwiches.
Thanks for posting about the Tilapia as when I last researched it (about three years ago) it was on the safe list.
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