Mercury in fish....here's a solution to get around that
Last Saturday, in Message #1330, I told you that fish is a near-perfect food -- except for one thing. Most of it is contaminated with mercury. In my search for a way to eat fish without ingesting mercury, I learned that sardines are one of the few that are almost always uncontaminated. Since then, I have enjoyed a few cans every week.
Not only are most sardines mercury free, they are also very good for you. Culinary writer James Villas said it well when he wrote, "Ounce for ounce, sardines provide more calcium and phosphorus than milk, more protein than steak, more potassium than bananas, and more iron than cooked spinach." On top of that, they are an excellent source of CoQ10, Omega-3 fatty acids, and vitamin D.
If the thought of crunching on bones doesn't appeal to you, there are boneless, skinless brands to choose from. They don't have quite the same nutritional value, but they taste a lot like canned tuna and are a much healthier choice. Portuguese and Moroccan sardines are considered to be the finest. If you can't find them in your local grocery, consider ordering from Vital Choice or Blue Galleon.
I don't know the name of the publication that this was taken from (I DID NOT write it) a bud of mine that gets a powerlifting newsletter sends me little clips of things he knows I'm interested in and he sent me this one. Interesting I thought.....btw, I hate sardines.
