Many of us enjoy eating seafood every week, but did you know that some seafood can contain toxins that are harmful to your body? Certain types of seafood contain high levels of methylmercury or polychlorinated biphenyls (PCBs). These toxins can be very harmful to the body and it can take one year to rid the body of mercury and six years for PCBs.

We’ve compiled a list of seafood below that is safe to eat and a list that you should avoid or limit your intake to a maximium of once per week.

Safe to Eat Daily:	Limit to Once-Per-Week:
Farmed and wild salmon Oysters Shrimp Farm-raised channel catfish Farm-raised rainbow trout Flounder Perch Tialpia Clams Scallops Red swamp crayfish	Tuna steaks Red snapper Orange roughy Pollack Halibut Northern lobster Marlin Saltwater bass Wild trout Bluefish Grouper

]]> http://www.ncdsupport.com/health-focus-enjoying-safe-seafood/feed/ 0 http://www.ncdsupport.com/in-the-news-high-quality-food-helps-reduce-toxins-in-the-food-chain/ http://www.ncdsupport.com/in-the-news-high-quality-food-helps-reduce-toxins-in-the-food-chain/#comments Tue, 24 Apr 2007 19:53:39 +0000 NCDSupport.com http://67.20.90.220/?p=172 ScienceDaily (Apr. 24, 2007) — Research led by Dartmouth scientists found that animals fed nutritious, high-quality food end up with much lower concentrations of toxic methylmercury in their tissues. The result suggests ways in which methylmercury–a neurotoxin that can accumulate to hazardous levels–can be slowed in its passage up the food chain to fish.

“This research provides evidence that by eating high-quality food, organisms may reduce their bodily concentration of a contaminant,” said lead author Roxanne Karimi, a graduate student in the Dartmouth Department of Biological Sciences. “These findings allow us to predict the conditions under which freshwater fish are likely to carry relatively high mercury levels.” (View Full Article)