Mind your mercury
While swordfish, shark, tilefish, and King mackerel are known to contain mercury, which can negatively affect the central nervous system, the average person won’t get mercury poisoning from eating recommended amounts of commercially sold seafood (meaning, seafood that is sold in restaurants and supermarkets), says Rima Kleiner, a dietitian and blogger at Dish on Fish. Women of childbearing age (16–49), pregnant and breastfeeding women, and young children should seek out fish that’s lower in mercury. If you’re in any of those categories, it’s recommended that you eat two to three servings (8-12 ounces for adults and children over age 10, smaller amounts for younger children) of a variety of fish and shellfish each week.
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