Dear Friends,

I hope you all liked the milk clip or at least got you to think about using organic milk which is a huge step in the right direction.

Throughout the years there have been many conflicting reports about how fish can affect your health.

In the New York Times it was concluded that random testing of tuna in sushi found mercury levels so high that eating just six pieces of raw tuna in sushi a week will put you over the EPA’s limit.

However, The American Heart Association recommends a much larger 6 ounces of fish twice a week in order to maintain the optimum heart health.

Many even recommend farm-raised fish instead of fish that are caught in the wild. However, in order to avoid mercury found in wild fish, another problem arises from farm-raised fish.

Farm-raised fish are mostly fed soy and grain opposed to their natural diet of shrimp and plankton. Due to being fed soy and grain, their meat becomes far less nutritious than their wild-caught counterparts.

Also, farm-raised fish are simply fish that are trapped in shoreline pens which means that they absorb toxic chemicals in ground water and “run-off”, including PCBs, dioxins, pesticides, and yes – even mercury.

In a recent study, it was found that wild-caught fish have lower levels of dangerous toxins than farm-raised fish all together. Most fish bought from supermarkets and restaurants are from farm-raised fish.

Although we can altogether avoid fish, here is a solution:

Stick to smaller fish that are lower down on the food chain. Smaller fish do not generally eat other fish, therefore, fewer toxins are stored in their flesh. The biggest of the fish group such as tuna and swordfish are the ones with the highest mercury levels.

This does not mean you have to avoid tuna and swordfish or any large fish altogether. Simply try to eat the larger fish less frequently. If it is possible, try to eat wild-caught fish and prefer Pacific to Atlantic fish.

Here is a list of Safe and Unsafe fish that can be eaten put together by the Wellness Research Team:

* Notice how some of the same species can be healthy or dangerous depending on where they come from.

Safe:

Salmon (wild-caught Alaskan)
Herring (Atlantic)
Mackerel (Atlantic)
Flounder (summer)
Anchovies
Arctic Char
Halibut (Pacific/Alaska)
Mahi-mahi (Atlantic)
Black cod
Haddock
Shrimp (Northern/Canada)
Prawns
Clams/Oysters (ocean farmed)
Bay scallops (ocean farmed)
Blue Crab (Atlantic)
Trout

Unsafe:

Salmon (farm-raised/Atlantic)
Grouper
King Mackerel
Monkfish
Swordfish
Tuna (blue fin)
Halibut (Atlantic)
Snapper
Cod (Atlantic)
Marlin
Shrimp (Imported)
Chilean Sea Bass
Shark
Skate
Caviar
Tilefish

To Better Health!

MARC PLANO
1-877-PLANO-PLAN
www.optimal-results.net