mercury and tuna, is the risk real?

[Mattjd]

I love tuna, and I've decided to start going after pouches bc its easier, despite it being worse protein/price

I love solid white albacore though,is the mercury risk real? Some people are saying once a week...there was a point in time that I was eating 2 cans of solid white albacore in oil for a meal every day.

[Mattjd]

Then again I can get packs of lemon dill salmon on amazon for a dollar a pouch...maybe ill do that.

[quark]

The google machine has lots of information: "tuna mercury risk". Views vary from 1-2 cans of chunk lite a day to 1-2 cans of solid per week.

Salmon does appear to be safer.

[TimK]

This thread reminded me of how much I hate draining the water out of cans of tuna. So I went to Amazon and found this:



As for mercury risk, I don't know. I remember reading up on it a long time ago when I was eating a lot of tuna and concluded that I was safe, but I don't remember the details. Then I didn't eat tuna for years, but I'm eating it again now while I'm cutting. Maybe 8-10 cans a week currently. Recently switched from chunk light cheap stuff to solid white albacore. Didn't know there was a different level of risk, I guess I need to do some research now too.

[Mattjd]

The google machine has lots of information: "tuna mercury risk". Views vary from 1-2 cans of chunk lite a day to 1-2 cans of solid per week.

Salmon does appear to be safer.

I see what google says, but I was hoping someone here actually did some investigating as there's also a lot saying it is way overblown, but I did the math, converting my weigh to kg and then dividing by the micrograms of mecury per kilogram of albacore and was nearing 2 micrograms a day if I ate the 2 cans of solid white alabcore a day.

[Mattjd]

This thread reminded me of how much I hate draining the water out of cans of tuna. So I went to Amazon and found this:



As for mercury risk, I don't know. I remember reading up on it a long time ago when I was eating a lot of tuna and concluded that I was safe, but I don't remember the details. Then I didn't eat tuna for years, but I'm eating it again now while I'm cutting. Maybe 8-10 cans a week currently. Recently switched from chunk light cheap stuff to solid white albacore. Didn't know there was a different level of risk, I guess I need to do some research now too.

thats actually an interesting tool and is actually making me lean towards canned again lol!

[TimK]

thats actually an interesting tool and is actually making me lean towards canned again lol!

Yeah, I've always squeezed the water out using the lid, which doesn't work great, makes a mess in the sink, and is a frustratingly slow process. I've been thinking every time I do it that there must be some kind of straining device to solve this problem but by the time I finish making my meal I forget about it and don't remember to check. So thanks for the reminder!

[Hanley]

This thread reminded me of how much I hate draining the water out of cans of tuna.

You have no idea.

At age 10 -- prepping tuna one time -- I squeezed the water out of the can, then pried the depressed lid out of the can with a fork...but - oh fuck - my hand slipped right into the jagged lid, severing the tendon of my right index finger.

30 years later, I still can't completely flex the fucker. And tuna cans trigger PTSD

[mettkeks]

My favourite tuna recipe.

[cwd]

I like to alternate between tuna and sardines.

Sardines are a bit more nutritious, low on the food chain and hence low-mercury, and are not overfished. But tuna tastes better.

[TimK]

But tuna tastes better.

Thank you for confirming that sardines are something I never wish to consume.

[mbasic]

MY wife had a female friend who was a bikini-bodybuilder-figure-model-fitness-chick type.
Super lean .... ripped... etc

She ate tuna. all. the. time.

Wasn't feeling well for a while (sub 10% body fat 24/7/365 ... go figure)
Got some blood work.
Mercury was off the charts.

She was also an artist or painter of some kind,
They couldn't narrow it down between the tuna, or some of inks/dyes/paint she was exposed to.
(I can't see you absorbing THAT much mercury thru the skin or whatever paint theory was).

[BostonRugger]

But tuna tastes better.

Thank you for confirming that sardines are something I never wish to consume.

I’d counter that sardines are superior. Tasty, funky lil oily sumbitches.

[cwd]

But tuna tastes better.

Thank you for confirming that sardines are something I never wish to consume.

I’d counter that sardines are superior. Tasty, funky lil oily sumbitches.

I like sardines. They are a bit funky. But so are kimchi, brie, and scotch.