We’re having some friends over for dinner tonight, and my fiancee asked me earlier what we should cook.
My default reply to this question is whatever sounds most delicious and appetizing to me at that particular moment in time, so I quickly said, “beef stew.”
She stood there and glared at me for a minute or two, while I tried to figure out why my answer wasn’t the right one. (At the very least, I knew the glare meant that much.)
Apparently, our friends don’t eat red meat or shellfish, and apparently I had been told this a few hours earlier. Upon hearing it again, I looked at her dumbfounded and asked “Why Not?”.
“They think they’re being healthy.”
Ok. I understand. They’re sorta like the juice-fasting friends we have. I’m down with that. I’ve done much crazier things in my life than drinking juice or cutting out red meat. I would never do either of those things, but we can still be friends.
The funny thing is, I don’t judge my friends nearly as much as they think I do. I was the unhealthiest eater on earth for decades, so every bit of ground I ever had to stand on was washed away by the tsunamis of Cherry Coke and Mountain Dew that I drank.
However, I write, speak, and coach because I do like giving people information and tools that they can use to make better decisions if they want.
Today’s post is not about red meat – I talk about that elsewhere – but rather about mercury in tuna. I was reminded by this incident earlier today that I also have friends who won’t eat a bunch of seafood (or feed it to their kids) because they’re worried about mercury levels.
I kinda wonder if we’ll still be friends after they read my posts about them?
(As a preface, much credit for this article goes to Chris Kresser, who interviewed Dr. Nicholas Ralston (quoted in this post) and got me interested in the subject. You can find Dr. Nicholas Ralston here.)
Why Are Folks Worried about Mercury Poisoning?
We might as well start with why anyone is worried at all about mercury at all.
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