RE: Sardines.

July 13, 2003

You can find lots of info by doing a search on the internet (try fish &

mercury), but yes in general you are correct... the lower down the food

chain the less mercury and other toxins accumulated (usually from eating

smaller fish).... swordfish and tuna are generally higher in toxins,

anchovies and sardines low. Salmon seems relatively low perhaps because of

their diet. Within a type of fish, the younger and smaller have less, so

canned fish will usually have less toxins than steaks (so perhaps avoid

sardine steaks :-).

JR

-----Original Message-----

From: ankios [mailto:d.s60@...]

Sent: Sunday, July 13, 2003 6:12 AM

Subject: [ ] Sardines.

Hi, since starting CR recently I have stopped eating dairy products

and meat. So to get adequate amounts of calcium and vitamin B12 I

have been eating tinned sardines with their bones quite alot.

However I am worried about an article that I read warning about high

levels of mercury in some fish.

Does this apply to sardines too?

I had the feeling that because sardines are small fish, they perhaps

have a short lifespan and therefore have less time to accumulate

large amounts of mercury.

Is this correct?

Thanks.

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