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BTD Forums  /  Eat Right 4 Your Type  /  Is anyone else concerned with mercury and PCBs?
Posted by: 152 (Guest), Wednesday, May 2, 2007, 8:47pm
This forum is my new Obsession - good for my mind and body - not so good for my business... :B

so a few yrs ago - back when I was a psuedo veg. - I ate tuna fish everyday - I slept ALOT and I was shedding my hair more than a poodle - now I know it's partly b/c of incorrect diet - but this is the time when mercury and pcb alerts were rampid....

I stopped eating fish since then....is anyone else concerned as I am?  I feel safer eating organic red meat than fish now.... crazy I know...

What do you think?

http://www.oehha.ca.gov/fish/pcb/index.html

^_^
Posted by: Alia Vo, Wednesday, May 2, 2007, 9:54pm; Reply: 1
In the past, several individuals on this forum have expressed their concerns with the mercury content of some fish and seafood.

It is probably a good measure to use fish and seafood that contain the highest levels of mercury on a limited basis, if at all, especially if one is consuming fish several times weakly as one of their protein sources.

Fresh wild caught fish is the safest option.  Presently, I believe there are several brands of 'clean' or wild caught fish varieties; such as sardines, an assortment of salmon, and tuna available in conventional grocery stores and natural food stores.

Alia
Posted by: Lola, Wednesday, May 2, 2007, 9:58pm; Reply: 2
the Hexheimer type reaction Dr D mentioned......

http://en.wikipedia.org/wiki/Herxheimer_Reaction
http://tuberose.com/Mercury.html

very disturbing!
Posted by: Vicki, Thursday, May 3, 2007, 12:24am; Reply: 3
I focus on wild caught salmon, sardines and only occasionally have a bit of tuna.  In fact, I only started having bits of tuna here and there very recently!  
Posted by: 152 (Guest), Thursday, May 3, 2007, 1:39am; Reply: 4
Thanks for the input fellow BTDers.....

^_^
Posted by: ieatmeatnlikeit, Thursday, May 3, 2007, 5:00am; Reply: 5
I have engaged the folks at  the local  seafood counter in BTD conversations and fish quality inquiries for the last year or so. It helps if I have my cute and patient infant daughter with me. I believe  the times are changing. Truth in display info has become  crucial to me. Beware of Farm raised, it just still raises red flags for me. If you see "wild" question the meaning implied. Don't assume. Ocean fish not too large seems safer than the old timers so popular like tuna or E-gads not that poor old  (Yikes that's older than I am) Sea Bass. There are of course serious fish depleation issues looming that make the consumption of fish a difficult party to join in on too. It would be great if type base would add a note about species depleation data along with each type of fish to guide us in that regard. Then there's always the poor folk chelator(?) cilantro good for mercury and other heavy metal removal. We are using cilantro pesto alot these days for a very small but very important reason.
iemnli
Posted by: 152 (Guest), Thursday, May 3, 2007, 1:54pm; Reply: 6
IEMNLI~

thank you for your responses~!!!  I love how you get into the nitty gritty of things....I'm like this tooo - as in Hippocrates definition we are both Melancholics (just a personalitly type name - not literally - Personality Plus is a great book - I would bet $$ that you would enjoy it =)

Anyhooooooo, I'm weary of fish - and it's just been too cumbersome to keep up with all the farm-raised - "organic" (the term used for fish is ridiculous in my opinion) fish - so I just gave it up all together....I'll have it once inna blueeeeeeee

Mucho thanks about cilantro - didnt' know - will be using it.....um...what do you use it on?  :B

^_^
Posted by: Vicki, Thursday, May 3, 2007, 2:01pm; Reply: 7
The stores I shop at sell both farm raised and wild fish.  The difference is very noticeable!

You may want to buy only grass raised and grass finished meats.  Also, check into vegan DHA supplements sourced from seaweed.  
Posted by: Lola, Thursday, May 3, 2007, 5:43pm; Reply: 8
use the pesto as a relish, add a dollop to any dish.......
add it to pasta, or just about anything!
Posted by: 152 (Guest), Thursday, May 3, 2007, 6:37pm; Reply: 9
thanks Lola~!!  ur FAAAAAAAAAAAaantastic~!
Posted by: Lola, Thursday, May 3, 2007, 11:19pm; Reply: 10
;)
Posted by: italybound, Saturday, May 5, 2007, 8:53pm; Reply: 11
Namelessfemm, wishing you a warm welcome to BTD and the forums. I hear ya when you say you spend lots o' time here. ;D  Me too
would someone mind hooking us up w/ the cilantro pesto recipe? I looked for it under cilantro...........nothing...........thanks!! :)
Posted by: Lola, Sunday, May 6, 2007, 1:42am; Reply: 12
;)
Quoted Text
1 cup loosely packed fresh cilantro leaves
1 cup loosely packed fresh parsley leaves
1/3 cup whole almonds
2 garlic cloves, coarsely chopped
2 Tbls. fresh lime juice
1 small fresh jalapeno pepper, coarsely chopped
1/4 cup olive oil
salt and pepper to taste

Place all ingredients, except oil, in a blender or food processor. Mix until well chopped, then slowly add the oil to form a thin paste. With a blender, it may be necessary to pre-chop the herbs and nuts by hand.
Posted by: 152 (Guest), Sunday, May 6, 2007, 2:33am; Reply: 13
Italybound - thanks so much for the welcome~!!  And Boy do I feel at home~!!  =D

Lovely Lolaaaaaaaaa - muchas Gracias - it sounds soooooooo good.....the only thing I'm feeling that I'm deprived of is SAUCES.....salad is so  dry right now...

I know - I'm checking out the reciepes as we speak...

^_^
Posted by: Lola, Sunday, May 6, 2007, 2:52am; Reply: 14
;)
Posted by: italybound, Sunday, May 6, 2007, 5:04pm; Reply: 15
Quoted from namelessfemm
Boy do I feel at home~!!  =D


THAT is wonderful to hear.  :D
Lola, thanks for the recipe.  :K)  Just curious, how strong is the cilantro taste........I'm not so fond of it.  :-/
Posted by: Lola, Sunday, May 6, 2007, 5:10pm; Reply: 16
you need to give it a try and see for yourself.....
I love the taste of any herb actually...even epazote, which to same just tastes off......
so this is truly personal choice.
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