mercury free tuna - there is such a thing, kinda

Believe me, even making small changes like buying organic more often, switching from purées, jams, boiled and steamed veggies to eating more raw fruits and veggies, and giving up fish do make a huge difference in helping your body heal. Healing is all about reversing cellular breakdown. This means you need lots of vitamins, minerals, and water to get the job done. Your body not only has to sustain itself, but has to repair decades worth of damage, talk about overtime!

This post is for those of you who really really really still want to eat tuna. There is a way to consume tuna and salmon with virtually no exposure to mercury. Most canned tuna has at least 13% more mercury than the 0.5ppm maximum deemed safe by our government. However, there are some local companies who sustainably fish tuna and salmon. Their fish becomes virtually mercury free because they kill the fishes at a very young age so they don't get years of mercury, pcb, and malchite green exposure like mature fishes get. The worst fishes for mercury exposure are sushi grade Ahi Tuna and albacore tuna. The reason being: they're huge, they've been swimming in infested waters for years so all parts of their flesh are polluted with mercury.

If you want to eat fish but are conscious of your heavy metal exposure and you're in the US seek out Vital Choice. If you're in Canada get Raincoast Trading tuna and salmon. The taste and texture will be very different that what you're used to. They don't rob the fish's omega fatty acids by 2nd cooking it like traditional fish factories do. They only cook the fish once, so you get a much fattier fish.

WARNING! Those of you used to the taste of fat free canned tuna may not like mercury free tuna! It's higher in calories, higher in fat, kind of slimy, and has a very strong fishy smell and taste. You can't just dump the whole can on your salad like you do with regular canned tuna!