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Holy Mackerel! Sushi trouble in NYC
Note to sushi lovers from the Big Apple: Maybe stick to the pastrami on rye.
The New York Times recently tested sushi from 20 different popular stores and restaurants in Manhattan and found extremely high, possibly even dangerous levels of Mercury in the sample pieces they had tested.
This reminds me. . . Remember last October when the seafood industry lobby and some well-spun members of the press, namely the Washington Post, reported that the federal government’s own guidelines of no more than 12 ounces of seafood a week for women was hogwash? And, instead decided “At least” 12 ounces a week seemed more appropriate? I’d advise women use the Times’ own thorough investigative piece over the Post’s article that swallowed the industry’s spin hook, line and sinker when deciding how much sushi and seafood they should eat each week.
Photo: Sushi by Alexandre Chang
Comments
testing -- hi!
I LOVE TUNA! I think it's safe to eat I think..though I will be more careful when I'm pregnant.
Posted by: Grace | January 31, 2008 12:39 PM
You shouldn't just avoid tuna when you're pregnant. That's not good enough because mercury, when digested regularly, can build up in your body over time--just as it does in the fish. I would advise you to avoid tuna completely for at least a year before becoming pregnant to make sure your levels of mercury are safe and will not harm a growing fetus.
Posted by: Carrie | January 31, 2008 4:07 PM
Grace, Carrie's right about mercury building up in your system. Plus there's your own health to consider. Just something to keep in mind.
Posted by: Amanda | January 31, 2008 9:38 PM
It's a shame the article only pointed its finger at a few NYC sushi restaurants. Most Sushi restaurants in the country get their fish from the same supplier.....in fact all suppliers get thier fish from the same place- from the ocean! It has nothing to do with a particular city or restaurant. Which is a shame because I love sushi!
Posted by: Danielle | February 1, 2008 12:33 PM
What if one eats organic sushi or fish grown in an organic farm, is that any safer? One cannot help but wonder how a fish, or its offspring, can become organic when it must first be taken from the wild where it is exposed to the increased levels of mercury. I'm somewhat concerned being that I take fish oil tablets every week for its omega fatty acids. In response to Danielle, The article may have singled out NYC sushi restaurants for the ecosystem of major cities expose wildlife to more dangerous chemicals--assuming that the fish used by the sushi restaurants came from the surrounding seas--, although your dispute is completely valid.
Posted by: Sean | February 1, 2008 4:00 PM
I did a little research on fish oil, and found that it is a safe alternative for omega 3 intake as long as the fish oil label states that it has been molecularly distilled to remove possible contaminants such as mercury.
Posted by: Sean | February 15, 2008 8:31 PM