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To: Jamie153 who wrote (304310)	9/30/2024 1:30:23 AM
From: ig	Read Replies (1) \| Respond to of 364441

Carlson fish oil claims to be free of detectable levels of mercury. I've been taking it daily for 12 years. I think it has something to do with the ZERO coronary artery calcium score on my latest scan a few years ago. Unusual for a 70-year-old, they say. I follow the Dr. Wm. Davis (Wheat Belly) protocol of fish oil, D3, K2, and kelp (keeps the thyroid topped off with iodine). So far, so good.

To: Jamie153 who wrote (304310)

9/30/2024 10:46:58 AM

From: koan

Read Replies (1) | Respond to of 364441

I am very aware of the mercury problem, which is why I don't eat tuna. I eat only salmon, sardines and kippered herring.

Those three fish have the lowest amounts of mercury and the highest omega threes and DHA.

And my favorite sardine is "Tiny Tots", as they are the smallest and packed in extra virgin olive oil, and are high quality.

Some sardines are large fish they cut up and call sardines, so I buy only sardines that are whole and small

Salmon is low in mercury because they only go to sea for a couple of years, and eat small fish like herring, so don't have time to build up much mercury.

Sardines are the best because they are very young fish, and they eat plankton that is very small and has little to no mercury.

Some fish, like rock fish, can live over 100 years, and big fish like Tuna, swordfish, etc, eat other big fish that have a lot of mercury.

cheers

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We used to bake fresh salmon about once a week or so but then got tired of it. Eating fish every day will be a challenge. When I go shopping I'll pick up something. I can do canned tuna,..it's something. I'm surprised your doctor didn't warn you about high mercury levels with that much fish.