Go fish Q: I'm concerned that the levels of toxins in our freshwater and in the ocean are contaminating the fish. Would that make farmed fish a better option? Which fish are the safest ones to eat in general? Dr. Wright: Despite the increasing levels of pollutants and toxins in the world's water supplies, wild fish are still a better option than farm-raised varieties. Farmed fish have less beneficial fatty acid patterns and, unfortunately, are contaminated with antibiotics and other chemicals. Of course, it's important to keep in mind that because of mercury and the other contaminants you mentioned in your letter, some non-farmed fish are also best avoided. Sardines, anchovies, and wild salmon are relatively low in mercury and are particularly high in nucleotides (DNA, RNA). Research suggests that diets high in nucleotides may slow aging and promote longevity. Other "lower-mercury" fish include flounder, catfish, perch, herring, whitefish, haddock, mahi, cod, pollock, and halibut. (For more information about the mercury content of various fish, see www.cfsan.fda.gov). Scallops, crabs (king, tanner, Dungeness), and spiny lobsters are OK, but many oysters and clams are contaminated with toxic metals. |
