If you are experiencing unexplained hair loss, you may want to look into how much fish you consume each week.
According to one issue of Readers Digest, this 'healthy' food may be a contributor to hair loss. It seems that many Americans are ingesting potentially dangerous levels of mercury by eating store-bought fish.
Writer Alexis Jetter tells of the findings of Dr. Jane Hightower. In the evaluation of her patients she described many disturbing symptoms related to high levels of mercury in their blood. One symptom that caught my attention was excessive hairloss.
While fish remain a good source of protein and other important nutrients, we should be aware of the kinds of fish and the amount of fish we include in our diet.
According to accepted data the dangerous fish are the biggest and oldest.
- salmon
- sardines
- sole
- freshwater catfish
- tilapia
- farm-raised trout
- shrimp
- clams
- scallops
- oysters
- canned tuna
(Special Groups)Women of childbearing age, pregnant women, nursing mothers and children under the age of eight may safely eat 12 ounces a week. They can eat either one can of 'white' tuna or two cans of 'light' tune per week.
- mahi mahi
- orange roughy
- sea bass
- red snapper
- flounder
- freshwater bass
- halibut
- grouper
- trout
- fresh tuna
Women and children in the above Special Groups should limit these fish to one meal per month. - flounder
- swordfish
- shark
- tilefish
- king mackerel
- marlin
Women and children in the above Special Groups should avoid these. - shark
**Italicized fish have on occasion, tested as having unsafe levels of mercury, although their average score is low to mid-range.
