How bad is tuna for you? No more than 2 cans a week?

Try boneless/skinless canned salmon instead. The taste is surprisingly similar, I am not sure if canning tames the taste of salmon or what. My husband hates salmon usually, but he will eat canned salmon. Go figure. Salmon doesn't have the mercury issues that tuna does.

I love tuna so much. They do tell pregnant women to eat only two cans a week, but I have craved it and eaten more than that with both of my pregnancies with no adverse effects.

I like canned salmon as well!! :flowerforyou:

Check out this website!
http://www.howmuchfish.com/

Now, I don't feel bad eating seafood several times a week ;-)

according to
http://www.nrdc.org/health/effects/mercury/tuna.asp

if you're over 150 lbs you shouldn't have more than 1 can of chunk light tuna every 3 days because the high levels of Mercury

Really?? I love tuna, it's cheap, tastes great, low in calories and high in protein. I've probably been eating a can or two a day, and one can every 3 days doesn't seem like much at all. If tuna is so harmful why doesn't it come with a warning label or something?

maybe i'll eat canned shrimp instead, that has a much lower mercury levels:
http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/Seafood/FoodbornePathogensContaminants/Methylmercury/ucm115644.htm

well if more than 1 can of tuna is bad for me then that will be my downfall, i also eat 1 can a day sometimes even 2

I'd be far more concerned about babies in utero and children whose brains are still developing. A neurotoxin at that point just can't be good. I have yet to feed it to my toddler.

Damn coal-fired generating plants!

The little tiny fish are still safe though and really good for you: sardines, herring, etc.

everything is bad for you if you ask the wrong person

My college roommate had a book that "Everything Is Bad For You" and how even breathing will kill you. Just not breathing will kill you faster though...

I actually do research in toxicology, and the toxicology association suggests Much less than that for women of chilbearing age that have the potential to become pregnant in the next ten years, on the order of one can/month because much lower levels of mercury can cause birth defects.

I eat tuna several times a week. As you said, it tastes good, is low in calories, high in protein, and is very convenient. (I usually use the very low sodium chunk light tuna in water).

Here's the deal with mercury (from the tuna website):
"Canned tuna is safe and canned light meat tuna is listed on the EPA/FDA advisory as one of the fish that has very low levels of methylmercury. The trace levels of methylmercury found in canned tuna are far below the 1.0 parts per million (ppm) standard the FDA has set as safe. FDA testing has shown that canned light meat tuna has an average of 0.1 parts per million (ppm) and that Albacore (white meat) tuna has an average of 0.35 ppm. StarKist has appropriate testing procedures in place to ensure that both our light meat canned and white meat canned tuna are well below the FDA limit of 1 ppm."

The higher in the food chain, the higher the mercury levels. Best to limit shark and swordfish they really do have mercury levels that are unsafe.
Things like sardines and anchovies are going to have very low mercury.
I consider tuna safe at a can a day.

Aw man... I do eat skipjack light tuna (less mercury than albacore).. Maybe I should cut back!

Nahh.. I love my tuna too much.
Here's the kind I buy...(pic from my cupboard on my blog)

bump

I'll always eat fish but I am also concerned about toxicity.. which is why I only cook my own fish raw from the meat department and when I cook it I don't eat much if any of the skin from it unless it got cooked all the way to crisping, then it is yum lol.

I've read in the past that the more toxic stuff is in canned fish or the skin of the fish if wildcaught. But not sure if that's correct.. so many conflicting infos. I've heard raging debate on both sides of farm raised fish.

I tend to buy wild caught and not eat the skin.