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Thread: Tuna

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    < <Samson> >'s Avatar
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    Tuna

    How much is too much?

    I been low budgeting here recently. So it's tuna, chicken, powder, eggs/egg whites and ground beef. Steaks, fish and shrimp will be more of a once or twice a week thing.


    Also if you can suggest anything else cheap feel free to throw your idea at me.

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    Times Roman's Avatar
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    careful with the tuna. long term of eating regularly can have your mercury levels build up over time. in that case, suggest also taking 6 months NAC to elminate the mercury.

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    You are right. . . it does build over time. Fack

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    I do four 8oz cans of tuna weekly.

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    Quote Originally Posted by austinite View Post
    I do four 8oz cans of tuna weekly.
    I was doing 3 cans of tuna daily in afghanistan

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    I cant stomach that much. I like tuna, dont love it.

    But Im guessing you dont do 3 cans today? I can understand the convenience in afghanistan.

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    Yes like TR said, lots of mercury in Tuna. I try not to eat more than 2-3 cans a week.

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    the half life of mercury is very low, i ate 6 can a day for years and im ok and have really good tv reception now.

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    DanB is offline Banned
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    Quote Originally Posted by mockery
    the half life of mercury is very low, i ate 6 can a day for years and im ok and have really good tv reception now.
    Agreed, 2 can (130g drained each) a day here

    But damn metal detectors in airport keep going off

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    So, umm yes no? How much?

    Sometimes I do 2 cans a time eod or every 3rd day. How about 4 cans a week?

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    mockery's Avatar
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    protein powder will kill you before mercury in canned tuna.

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    I remember reading that the mercury in tuna depends where its been fished from, but it's a tiny chance for the western world to get.

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    i eat fish EVERYDAY and canned tuna at work in a pinch. i never gave it any thought. here's what wikipedia has to say bout it.

    Signs and symptomsCommon symptoms of mercury poisoning include peripheral neuropathy (presenting as paresthesia or itching, burning or pain), skin discoloration (pink cheeks, fingertips and toes), swelling, and desquamation (shedding of skin).

    Mercury irreversibly inhibits selenium-dependent enzymes (see below) and may also inactivate S-adenosyl-methionine, which is necessary for catecholamine catabolism by catechol-o-methyl transferase. Due to the body's inability to degrade catecholamines (e.g. Epinephrine) a person suffering from mercury poisoning may experience profuse sweating, tachycardia (persistently faster-than-normal heart beat), increased salivation, and hypertension (high blood pressure).

    Affected children may show red cheeks, nose and lips, loss of hair, teeth, and nails, transient rashes, hypotonia (muscle weakness), and increased sensitivity to light. Other symptoms may include kidney dysfunction (e.g. Fanconi syndrome) or neuropsychiatric symptoms such as emotional lability, memory impairment, and / or insomnia.

    Thus, the clinical presentation may resemble pheochromocytoma or Kawasaki disease.

    An example of desquamation (skin peeling) of the hand of a child with severe mercury poisoning acquired by handling elemental mercury is this photograph in Horowitz, et al. (2002).[4]

    [edit] CausesThe consumption of fish is by far the most significant source of ingestion-related mercury exposure in humans and animals, although plants and livestock also contain mercury due to bioaccumulation of mercury from soil, water and atmosphere, and due to biomagnification by ingesting other mercury-containing organisms.[5] Exposure to mercury can occur from breathing contaminated air,[6] from eating foods that have acquired mercury residues during processing,[7] from exposure to mercury vapor in mercury amalgam dental restorations,[8] and from improper use or disposal of mercury and mercury-containing objects, for example, after spills of elemental mercury or improper disposal of fluorescent lamps.[9]

    Consumption of whale and dolphin meat, as is the practice in Japan, is a source of high levels of mercury poisoning. Tetsuya Endo, a professor at the Health Sciences University of Hokkaido, has tested whale meat purchased in the whaling town of Taiji and found mercury levels that are more than 20 times the acceptable Japanese standard.[10]

    Human-generated sources such as coal plants emit approximately half of atmospheric mercury, with natural sources such as volcanoes responsible for the remainder. An estimated two-thirds of human-generated mercury comes from stationary combustion, mostly of coal. Other important human-generated sources include gold production, non-ferrous metal production, cement production, waste disposal, human crematoria, caustic soda production, pig iron and steel production, mercury production (mostly for batteries), and biomass burning.[11]

    Small independent gold mining operation workers are at higher risk of mercury poisoning because of crude processing methods. Such is the danger for the galamsey in Ghana and similar workers known as orpailleurs in neighboring francophone countries. While there are no official government estimates of the labor force, observers believe 20,000-50,000 work as galamseys in Ghana, a figure that includes many women, who work as porters.

    Mercury and many of its chemical compounds, especially organomercury compounds, can also be readily absorbed through direct contact with bare, or in some cases (such as dimethylmercury) insufficiently protected, skin. Mercury and its compounds are commonly used in chemical laboratories, hospitals, dental clinics, and facilities involved in the production of items such as fluorescent light bulbs, batteries, and explosives.[12]

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    Times Roman's Avatar
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    Quote Originally Posted by mockery View Post
    the half life of mercury is very low, i ate 6 can a day for years and im ok and have really good tv reception now.
    i had to look this up as I wasn't sure. To my surprise, the half life is at most 90 days. I was thinking it was longer......

    But NAC also removes lead, which has a half life of billions of years, so no real way to get rid of it from the body except through a chelator

    Quote Originally Posted by austinite View Post
    I cant stomach that much. I like tuna, dont love it.

    But Im guessing you dont do 3 cans today? I can understand the convenience in afghanistan.
    I shipped cases and cases of it to afghanistan. was told to bring a six month supply of anything critical until we can establish a supply line. so i shipped tuna. now, i can eat some things that most won't eat. it's a mind over matter thing, and i can do it over long periods of time. but i'll tell you what, there at the end, i was REALLY getting tired of tuna. So much so that i had a single can on the shelf in my office, and it just sat there for months collectting dust. I ended up giving it to my three legged cat to eat............

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    I am trying to keep the tuna to a minimum.


    I been thinking of something to do with canned chicken. . . . < WTF can I do with it? It's almost the same as tuna.


    Also, can you over do chicken?

    I am starting to cook up 5 pounds at a time. I finish it off in about 2 days.

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    Times Roman's Avatar
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    Quote Originally Posted by < <Samson> > View Post
    I am trying to keep the tuna to a minimum.


    I been thinking of something to do with canned chicken. . . . < WTF can I do with it? It's almost the same as tuna.


    Also, can you over do chicken?

    I am starting to cook up 5 pounds at a time. I finish it off in about 2 days.
    you can get canned chicken at Costco at a lower $/lb than cheap tuna.

    what can you do with it?

    you can put it in a salad
    mix it with mayo and eat it straight
    mix it with salsa and put it in a whole grain tortilla
    mix it with spaghettti squash and pesto sauce

    just to name a few....

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    Quote Originally Posted by < <Samson> >
    How much is too much?

    I been low budgeting here recently. So it's tuna, chicken, powder, eggs/egg whites and ground beef. Steaks, fish and shrimp will be more of a once or twice a week thing.

    Also if you can suggest anything else cheap feel free to throw your idea at me.
    Cheap protein, do you like liver? Muscles are a cheap protein I like to eat too. Lentils (after eating lentils have a small handful of almonds, makes the lentils into a whole protein) ;-)

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    as i stated earlier tuna is not a worry no more then any fish you eat. 11 years ago it was eat fish 3-5 times a week, now its less then half of that. The chemicals in all these tasty protein powders will get you sick faster and cause more harm then your can of tuna.. food for thought.

    If you are showing signs of mercury posioning , wich i highly doubt you would. then take 3 months off and rotate something else into the mix.

    For 1 month, dont buy any supplements, save the money you would spend and buy a bbq and propane tank. Cook every day, eat fresh food that taste great every day. For those who have troubles eating enough this style of cooking will make you body wanna ingest more food.

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    johnnylucifer is offline Junior Member
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    I use tuna as an emergency meal. Or when I'm sick of chicken. I've always heard the stuff about mercury poisoning, but can't point to a single person who has experienced mercury poising in tuna. Nonetheless, I give you....the Tuna Calculator...

    http://www.ewg.org/tunacalculator

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    I cook a lot, I eat chicken just about every day with a form of red meat. Tuna is a nice filler though. . . . .

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    One cheap idea, if you like to hunt (like i do) deer meat is very good and very lean. I get steaks, ground deer and deer sausage and hardly any fat in the meat.

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    Quote Originally Posted by Jsquat1 View Post
    One cheap idea, if you like to hunt (like i do) deer meat is very good and very lean. I get steaks, ground deer and deer sausage and hardly any fat in the meat.
    I only wish. I live in a concrete jungle in the middle of the desert. I wouldnt even have room for storage if I went out of town to hunt.

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