Fish and seafood are my main animal protein. I eat Norwegian cod (~3x/wk), wild Alaskan salmon (~2x/wk), shrimp and scallops. I vacillate between eating lower amounts per Gundry and thinking I personally need more protein and increasing it again. I've had a great omega 6:3 ratio for about six years running, but maybe I need to cut back. I dropped the low mercury sardines because canned fish raises my histamine too much. I do better with certain frozen sources.
In this article Harvard isn't considering ApoE4's compromised ability to clear toxins, but it suggests I could be getting too much of a good thing? I'll take a month off and retest and then maybe if it goes down try shellfish only with salmon 2x/wk. Fish oil it out again. It keeps increasing my pain by making my laxity worse.
Make smart seafood choices to minimize mercury intake
Most of the participants (95%) had blood levels of mercury in the safe zone—under 5.8 micrograms per liter (μg/L). Not surprisingly, the more fish people ate, the higher the levels of mercury in their blood. Those who consumed swordfish, shark, and other high-mercury fish were the most likely to have blood levels of mercury above 5.8 μg/L. But some who ate only salmon or tuna also had high mercury levels.
Harvard's safe zone is lower than LabCorp's presumably acceptable upper end. It comes from this in the paper reported on:
≥5.8 μg/L. This is the concentration that the National Research Council panel identified as the level below which “is likely to be without an appreciable risk of deleterious effects during a lifetime” and was adopted by the Environmental Protection Agency (EPA) (10, 11)
This chart shows me that my level is in fact relatively high, as does this:
The percentage of the population with blood mercury concentrations ≥5.8 μg/L was low (4.6%)....
Just as one would expect:
Shrimp and crab consumption was not associated with a higher odds of blood mercury concentrations ≥5.8 μg/L.
I think I'll need to shift to primarily shrimp, crab and scallops, with salmon 2x/week and hope my omega 6:3 ratio stays good.
Here's the paper:
Seafood consumption and blood mercury concentrations in adults aged ≥20 y, 2007–2010