No Link of Mercury in Fish to Heart Disease & Stroke
Just read an interesting article in the Sydney Morning Herald where they a US government-funded study of toxin levels of tens of thousands of people through a rather unusual means of toenail clippings (!) where they determined that mercury from eating fish does not raise the risk of heart disease or stroke.Â They concluded that the average person should eat fish twice a week as part of a balanced diet. So we hope to see you at Fish & Co. soon!
For the full article:
Tibbie Chiu, Head Chef