There recently has been a lot of discussion about the mercury levels in our fish supply. The information below has been gathered from the U.S. Department of Health and Human Services (USDHHS), the Environmental Protection Agency (EPA), and the American Dietetics Association (ADA) to better help you understand the issue.

In general, mercury is an element that occurs naturally in the air, water, and food. Most of the mercury found in fish is due to the feeding process in streams and oceans. This type of mercury ingestion is in a more toxic form, methylmercury, which binds to tissue proteins. Food processing, preparation, or storage will not significantly reduce the amount of mercury in fish.

Note, however, that there also can be many nutritional benefits to consuming fish when it is part of a healthy diet.

Learn more at http://www.ncpad.org/329/1980/Nutrition~Spotlight~ ~Is~Something~Fishy~.