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Tuna sushi, tinned tuna & fish oils

I like sushi and am a particular fan of bluefin tuna.

An admittedly non-random sample in New York suggests that 25% of this stuff is contaminated with dangerous levels of the extremely toxic liquid metal, mercury. Apparently the red tuna sushi I enjoy most should not be consumed more than once every 3 weeks.

While I don’t enjoy it I also eat canned tuna a few times a week on the grounds that I have long-believed the oily cold water fish (like fish and salmon) were particularly good for your heart. Now these products are seen as bad for you too.

I wonder how the Japanese live so long given their affinity for sushi and their high rates of cigarette smoking.

I consume fish oil on a daily basis but have long been told that the health benefits of consumoing this exceed any possible contamination risks. It seems that is correct. Whew!

Where are the meat pies and the beer?

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