At the outset when consumers are waking-up to the health benefits of seafood, it is polarized with health concerns from the reported levels of mercury and PCB contaminants found in fish. An article in Washington Post elaborates on how the benefits of seafood outweigh the harm done by seafood. The focus is on the Omega3 fatty acids and its effects on reduction of cholesterol levels and other cardio logical and neurological benefits. The benefits are however marred by the mercury levels in fish, caught from contaminated waters, but facts claim that the harm done by concentrations of mercury is limited to pregnant women and children.
As facts, provide contradictions on the harmful effects of mercury on seafood consumption the consumers might be convinced on consumption of those fishes, which are low in mercury levels and are caught from springs, rivers and other fresh waters. Vital to the development of brain and cardiac health, consumers need to understand as to why health and environmental agencies are down to convince the consumers.
Fact that Japan has highest concentration of mercury makes it the highest consumer of raw food makes it amply evident that seafood with mercury does no harm if the body is not naturally allergic to it. Seafood market has endless options for the consumers to choose and mercury is obviously not found in every fish that a consumer buys from the market.
