Word: tuna
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Dates: during 2000-2009
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Elizabeth B. David ’08 said the dining halls have not been serving tuna as frequently as two years ago, and Steven A. McDonald ’08 said he noticed that the red pepper hummus has been increasingly replaced by plain hummus...
There was a time when everyone knew what cooking meant. You chopped food into smaller pieces, mixed them together, added seasoning and heated the whole thing up. Then things got confusing. Was dropping frozen peas in a pot cooking? Was combining Campbell's cream of mushroom soup, Bumble Bee tuna and Ritz crackers cooking? Heating a Hungry...
Mozaffarian: No. Overall, the dangers of not eating fish [including tuna] outweigh the small possible dangers from mercury. The recommended amount for adults is to eat one or two servings of fish per week - but probably only 10% to 20% of the population in the U.S. eats sufficient fish. The real danger in this country, the real concern, is that we're not eating enough fish. That is very likely increasing our rates of death from heart disease...
...Light tuna is low in mercury, compared with white (albacore) or red (bluefin) tuna. On average white tuna has three times the mercury as light tuna. But on average white tuna has three times the omega-3s as light tuna - and all the evidence that we can see suggests that omega-3s have more benefit than mercury has harm...
...accepted safety level [0.1 mcg of mercury per kg of body weight per day]. That's 10 times lower than where the EPA determined that risk was occurring - which is a prudent safety limit to be certain that there is no risk. So, for example, if six pieces of tuna sushi a week would put you at the limit, that means you would have to eat 60 pieces to get to the level where the EPA determined risk is occurring...