What a combo!
What I mean to say is that my Title looks funny in print.
Oh well.
When I was a teenager growing up in Venice Beach, never could I have imagined that I’d be writing something so public about (more…)
For me, the hand’s down winner is Non GMO foods. That is, Non GMO foods. In case you are wondering what GMO stands for, it’s “Genetically Modified Organisms”.
We are talking about what foods we should and shouldn’t eat. My personal sense about this is that it is madness to be fooling around with modifying organisms. Thus, it is madness to be eating unnatural foods.
Is GMO tinkering, tantamount to playing God with our food? Perhaps these things ought not be done. With limited understanding, we tinker with genetics, not knowing whether we shall reap a whirlwind of problems from it.
Anyway, if you too think it is common sense to avoid genetically modified foods, here is a link to some of the common non-GMO (the good foods) and the GMO (the bad foods)…
Hope this is a helpful resource for you. I am going to print it out and take it to some friends today.
All the best to you.
Provocative title I suppose.
Well, not chock full o’ mercury, no. But many popular types of fish do have a significant quantity of mercury.
Tuna Fish.
And what a shame too. Tuna fish was one of my favorite lunches when I was a kid. Confession: with plenty of unhealthy mayonnaise.
When I eat fish now, as often as every few days, I eat it plain. Nearly plain that is, just with a wee bit of salt. And it is delicious.
My preference would be to eat less fish and more vegetables, but I have learned, by experimenting, that I am at my best and feel my best if I make sure to eat a fair amount of high protein foods. I suppose that means I am a protein type.
Anyway, I eat veggies and I eat one kind of fish that has been tested for mercury. The mercury levels are so low that, as my chemical engineering friend says “it nearly amounts to nothing”. I probably get more from walking down the street a few blocks than I do from eating this particular Salmon.
Back to the question: Are Fish Full of Mercury?
The short answer is no. But we ought to ask another question after we answer this one…
Fresh or Frozen Tuna Fish contains 0.38 ppm of mercury on average
Canned Tuna Fish contains 0.20 ppm mercury on average
Swordfish and Shark contain much higher levels.
So, perhaps the average person doesn’t have to be overly paranoid about mercury levels in the average fish. However, some folks are more sensitive than others, I being one of them.
So, while I do eat fish, I am highly selective about which type and from where I get it.
The other question, we should probably ask is: Just How Much Mercury Do You Want In Your Body Anyway?
That will be good for another post.
If you want to know what fish I eat, it is Wild Alaska Sockeye Salmon. If you want to know where I get it, click here and you can help support my blog and if you do, thank you very much.
1 Mercury levels came from http://www.fda.gov/fdac/reprints/mercury.html
Why am I writing a post entitled “Possible Suitable Breads“? Because I was recently asked what a suitable bread might be for someone who is important to me.
When you have mercury poisoning of the gut, you are constantly dealing with food, allergies and fiber related issues. So here are a few possible grains that can be made into breads that you may want to try: Spelt, Kamut and Bulghar.
Most health store bread is over-processed and contains sugar in one form or another. For me, my system reacts quite violently to cane sugar and a little less so to other forms of sugar. I no longer eat any bread containing sugar. You can also try bread made from rice. I’ve actually taken a liking to Organic Rice Cakes, lightly salted. Off topic, perhaps, but equally helpful for someone struggling for an alternative (to) standard health food store breads.
Bottom line with my bread suggestion, if you are as extreme as I am, you may find one or two breads at your typical health food store that you will consider palatable. In my case, it’s a matter of successful digestion to find a bread falling within some very narrow parameters (i.e. no sugar in any form).
Lastly, always check the list of ingredients from top to bottom. It’s astounding what kind of garbage gets into most breads.