That's definitely been the case when it comes to fish. Health experts often urge you to eat more fish to increase your intake of omega-3 fatty acids and high-quality proteins that reduce the risk of heart attack, but there have been others who have recommended limiting your intake of fish due to high levels of dangerous toxins, including mercury, PCBs, and dioxins.
"I eat fish twice a week," retired professor and fish lover Ralph Premdas said while shopping at the St. Lawrence Market. "I'm buying pickerel. Pickerel is wild, but you have to be careful of mercury."
But a recent study conducted at Harvard University suggests that the benefits of eating fish definitely outweigh the risks. The researchers looked at years of data on how much seafood North Americans consume and concluded it makes a positive difference to our health.
Six ounces of mackerel or just three ounces of salmon a week is enough to reduce your risk of heart attack by one third, according to the study. And eating any fish product is enough to reduce your risk of death from all caused by 17 percent.
Despite the health benefits, Health Canada advises that some fish including shark, swordfish, and fresh and frozen tuna (not canned) should only be eaten occasionally, and pregnant women are advised to avoid it altogether, due to high mercury levels.
There are a number of low-mercury alternatives out there if you're concerned about toxins, and they include:
Salmon
Sardines
Shrimp
Squid
Trout (freshwater)
Herring
Clams
Tilapia
Oysters
Hake
Crawfish
Pollock
Mullet
Mackerel (Atlantic)
Scallop
Crab
Croaker (Atlantic)
Courtesy of Consumer Reports and the FDA.
According to the U.S. Food and Drug Administration shrimp, canned light tuna, salmon,pollock, and catfish are the most commonly eaten low-mercury fish.