Made this thread on the health\safe factor...I usually eat it 2-3 times a week..I tend to not over-do it...but I do love it.
How many times you guys and girls eat tuna a week?..
What's your take on the safe factor?
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Thread: Tuna...How many times a week?
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03-12-2008, 01:44 PM #1
Tuna...How many times a week?
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03-12-2008, 01:45 PM #2
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03-12-2008, 01:47 PM #3
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I've been eating 5 cans a week (1 can mon-fri) for about 3 years straight now and haven't had any health issues as far as I'm aware. I don't fully buy into all that mercury hype. As long as you're not eating 20 cans a week you should be ok.
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03-12-2008, 01:50 PM #4
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03-12-2008, 01:52 PM #5
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03-12-2008, 01:56 PM #6
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03-12-2008, 01:57 PM #7
Judging by how much tuna the Japanese culture consumes, mostly through sushi (which i have read has very high amounts of mercury due to the high quality), I would think its safe and the mercury thing is blown out of proportion. Look at the japanese population as a whole, you dont see that many overweight or obese people and i would say their life expectancy is much greater than the average american. Keep eating bro
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03-12-2008, 02:00 PM #8
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03-12-2008, 02:25 PM #9
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03-12-2008, 04:02 PM #10
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this is a great thread and it's good to know people are fine with eating several cans of Tuna per week.
Just curious how bad "low calorie" mayo is with tuna every so often. The few times i've made Tuna I've made it with some of that lower-calorie mayo and just mixed it up with some black pepper. Usually don't use any bread at all but sometimes wheat bread.
When you guys make your tuna do you use any wheat bread or wraps or add any low calorie mayo at all? Other then Tuna, i've stayed away from Mayo completely which has been another MAJOR cutback i've made. If you aren't using mayo, what do you usually mix with it?
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03-12-2008, 04:13 PM #11
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03-12-2008, 04:17 PM #12
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03-12-2008, 04:23 PM #13
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03-12-2008, 04:32 PM #14
The dangers of methylmercury are pretty well established.-=
Three things:
Mercury builds up in the tissues over years, and symptoms are not immediately visible. Moreover, since the buildup is so slow the symptoms can take a long time to manifest.
Second, the issue of methylmercury has only become a large issue in the last 10-15 years. The Japanese have been prodigious tuna eaters since the late 60s.
Third, the Japanese eat a lot more than just sushi, and tuna only makes up a percentage of the fish consumed. Sushi is NOT all tuna. The tuna is also sourced from around the world, and mercury concentrations are likely to vary from population to population depending on the proximity to pollutants and exposure.
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03-12-2008, 05:32 PM #15
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03-12-2008, 05:38 PM #16
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03-12-2008, 06:32 PM #17
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03-12-2008, 07:02 PM #18
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03-12-2008, 08:22 PM #19
http://gotmercury.org/ calculator:
Tuna (albacore) .353 ppm mercury
Tuna (canned light) .118 ppm mercury
At my weight (171 lbs), the EPA says that I can safely consume 1 can of albacore per week, OR 3 cans of chunk light.
Mercury causes long-term damage as it accumulates in the body. As I understand it, it's not that the body can safely eliminate 1 can's worth of mercury per week, as it is that it would take me the rest of my life to accumulate toxic levels at that consumption rate. Double the consumption rate, and expect to see mercury poisoning in half the time. Chunk light tastes like crap, but it's worth it in the long run.Last edited by TheLorax; 03-12-2008 at 08:24 PM.
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03-12-2008, 08:25 PM #20
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03-12-2008, 08:58 PM #21
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03-12-2008, 09:01 PM #22
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03-12-2008, 09:36 PM #23
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03-12-2008, 09:43 PM #24
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03-12-2008, 09:49 PM #25
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03-12-2008, 10:28 PM #26
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03-12-2008, 10:59 PM #27
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03-12-2008, 11:05 PM #28
Mercury in Tuna
The tuna issue is a complicated one. There is research showing that some large tunas, such as bluefin, can exceed the FDA limits. Part of the confusion is that, in the past, many of the reported results listed all tunas together, making no distinction among the species (albacore, skip-jack, bluefin, yellowfin, and so on). One can see tables in general publications such as Newsweek showing fresh-frozen tuna having 0.32 ppm, with no distinction among the different species. The range in the data is often very wide, for example, from 0.05 to 1.30 ppm, but it is not possible to differentiate between the species the way the data are reported. Therefore, a specific fishery, such as troll-caught West Coast albacore, is unfairly associated with other tuna species that might have higher levels of mercury. For example, a recent FDA study showed that canned albacore from common commercial brands had a higher average than canned ?light‿ tuna. This is, in part, because the albacore in common brands are larger fish caught in the open Pacific, whereas ?light‿ tuna is often the smaller skipjack species.
http://oregonschoice.com/current_issues.php
What about differences between canned tuna? Most canned tuna is labeled as either "albacore" or "chunk light". There are other species of canned tuna, as well. Albacore tuna, according to FDA data, contains 3 times as much mercury as chunk light (0.353 ppm vs. 0.118 ppm). Cans of chunk light tuna usually contain skipjack tuna, which is a smaller species and averages lower mercury levels. However, a Chicago Tribune investigation found that chunk-light canned tuna sometimes contains yellowfin tuna (0.325 ppm), but is not labeled correctly. Also, a study found that troll-caught albacore mercury levels are lower (0.14 ppm vs. 0.353 ppm) because they are younger than longline-caught albacore. Read canned tuna labels carefully to find out which species it contains! You can compare the mercury levels between all types of tuna in the mercury calculator above.
What about fresh and frozen tuna? Tuna is a popular seafood item. Tuna comes as steaks or, in Japanese cuisine, as sushi or sashimi. In restaurants and stores, tuna is labeled ?ahi?, the Hawaiian word for tuna, which could be either bigeye tuna (0.639 ppm) or yellowfin tuna (0.325 ppm), both high in methylmercury. Consumers should ask specifically what kind of tuna they are getting. For example, ?maguro? and ?toro? in sushi restaurants refer to the back or belly of the tuna, not the species. Sushi and sashimi can also be albacore or bluefin tuna.
http://www.gotmercury.org/
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03-13-2008, 03:49 AM #29
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03-13-2008, 06:00 AM #30
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