(Ivanhoe Newswire) – First it was good for you, then it wasn’t. Now the U.S. Food and Drug Administration and the U.S. Environmental Protection Agency are recommending pregnant women to eat seafood.
Fish does the body good. It’s full of proteins, iron, zinc, omega-3 fatty acids, and it promotes brain growth and helps stop memory loss.
Research even shows that women who eat seafood while pregnant give birth to children with higher IQs compared to those who don’t.
Federal officials are now recommending that pregnant, or breast feeding women, should consume a minimum of two servings and a maximum of three servings of seafood low in mercury every week. This is equivalent to about eight to twelve ounces.
Five low mercury seafoods that will provide mothers with these benefits are salmon, shrimp, tilapia, cod, and trout. They are all great low mercury options that can be consumed safely.
White albacore tuna is also safe to consume, but in moderation. Try to not eat more than six ounces of it per week.
Try avoiding high mercury content seafood choices like shark, king mackerel, tilefish, marlin, and swordfish. Too much mercury could damage the baby’s growing brain and nervous system.