Fish: How Much Is Too Much?

by Alejandra "Alex" Ruani — Get free science updates here.

Conveniently download this 56-page Science Report. Contains links to extra reading materials and scientific references.

“Eat more, it’s a superfood”… “Eat less, it’s toxic!”

These are the conflicting messages we’re bombarded with about the apparent benefits, or risks, of eating fish.

Some proclaim fish is loaded with Omega 3, which is good for the heart and brain, while others warn of fish containing toxins, which can increase your risk of cancer and neurological problems.

So, which one is it?

Could eating too much fish really be harmful to your health?

Are some fish species riskier (or more healthful) than others?

And what are the differences between farmed vs wild fish?

But more importantly: how much is too much?

Let’s go fishing for the latest science to answer these questions… and more!

Grab “Fish: How much is too much?“  below:


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Conveniently download this 56-page Science Report. Contains links to extra reading materials and scientific references.

Topics covered in this report:

  1. Figure: Brain Effects of Fish Consumption
  2. A natural anti-depressant?
  3. Fish and glucose metabolism
  4. Helping with AMD
  5. Fishy risks…
  6. How can mercury end up in fish?
  7. Figure: Mercury Bio-Accumulation
  8. Non-oily fish, mercury, the heart…
  9. What’s the deal with dioxins?
  10. The Seveso disaster
  11. PCBs in fish?
  12. Farmed fish… or wild fish?
  13. Athletic swimmers
  14. Fat or fit?
  15. Muscle-fibre density and collagen
  16. Same fish, different nutrients
  17. Customised lipid profiles
  18. Omega amount and types vary
  19. Short-chain vs long-chain Omegas
  20. Toxicity levels in farmed vs wild fish
  21. Weaning parasites and antibiotics
  22. Overfishing and bio-depletion
  23. Feeding fish… with fish?
  24. So, which species and which source?
  25. Table: How Much is Too Much?
  26. Your key takeaways
  27. Learn more
  28. References and resources


Download PDF NOW!


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Alex Ruani leads the research division at The Health Sciences Academy, where she and her team make sense of complex scientific literature and translate it into easy-to-understand practical concepts for students. She is a Harvard-trained scientific researcher who specialises in cravings and appetite neurobiology, nutrition biochemistry, and nutrigenomics. Besides investigating and teaching the latest advances in health and nutrition science, Alex makes it easier to be smarter with her free Science Catch-ups every other Thursday.
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