The Environmental Working Group comes through for us again with research on which foods contain the most toxins and which contain the least. This time we’ll be focusing on fish and mercury levels.

BEST TYPES: Wild Salmon, Sardines, Mussels, Rainbow Trout, and Atlantic mackerel. These are very low in mercury and have high levels of omega-3 fatty acids (great for the heart and brain). Additionally, these are available from sustainable sources.

GOOD TYPES: Oysters, Anchovies, Pollock, Herring. These have low levels of mercury and good levels of omega-3 fatty acids.

LOW MERCURY (but low Omega-3): Shrimp, Catfish, Tilapia, Clams, Scallops, Pangasius. These are low in toxins and a good source of protein.

Mercury Risk Up: Canned light and albacore tuna, Halibut, Lobster, Mahi Mahi, Sea bass. Pregnant women and children should avoid these altogether. For others, it depends on their age, weight, and health status.

Avoid: Shark, Swordfish, Tilefish, King mackerel, Marlin, Bluefin and bigeye tuna, Orange roughy