I know fish has its laundry list of benefits, but surely consuming a large amount can have detrimental effects due to mercury, microplastics and PCBs, yet it doesn’t seem to affect blue zones like Okinawa where their citizens outlive most other nations (with a large amount of centenarians) and consume large amounts of fish.
Why is this?
In: 5
Mercury is a bigger problem for larger fishes like sharks, swordfish. Fish commonly eaten in Japan like Mackerel, Cod or Saury should be very low risk. Salmon and Tuna are slightly higher but those are not eaten as often. For those fishes, eating 150 grams a day or so shouldn’t have any long term effects of mercury poisoning.
Fishes are usually much lower in saturated fats compared to pork or beef so the risk of heart disease at an early age is lower.
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