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 (very low mercury, high protein, high omega 3): Wild Salmon, Sardines, Mussels, Rainbow Trout, and Atlantic mackerel. Additionally, these are available from sustainable sources.

GOOD TYPES (low mercury, high protein, good levels of omega-3) : Oysters, Anchovies, Pollock, Herring.

MODERATE GOOD TYPES (low mercury, high protein, 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, Orange roughy, and Tuna (bigeye, yellowfin, bluefin, etc)