Are you a seafood enthusiast? If so, you’re in for some great news! Recent guidelines from U.S. health authorities suggest that pregnant or nursing women, as well as those trying to conceive, should aim to eat between eight to twelve ounces of low-mercury fish each week. This recommendation emphasizes not just a maximum but also a minimum amount of fish consumption, highlighting the many health benefits fish can offer during and after pregnancy.
Previously, the focus was primarily on limiting fish intake due to mercury concerns. Now, the advice has been updated to encourage expecting mothers to eat more of the good stuff. A typical serving of fish is about three ounces, which is roughly the size of a standard checkbook. So, if you multiply that by three or four, you’ve easily met your weekly fish goal!
What Qualifies as Low-Mercury Fish?
You can enjoy varieties like salmon, shrimp, tilapia, cod, pollock, and light canned tuna. If you’re pregnant, you should consider increasing your intake of these fish to about four times what you currently consume. It’s time to whip out all those fish recipes! Just remember to steer clear of swordfish, shark, and king mackerel, as these are high in mercury.
How Much Fish Do You Typically Eat?
Have you started incorporating more since you found out you were pregnant? For some additional insights on pregnancy and nutrition, check out this related post on our blog.
For those looking for family planning resources, this site offers excellent info on fertility and pregnancy. And if you’re considering at-home insemination options, you can find top-quality kits like the one from Cryobaby, a leading provider in this field.
In Summary
Don’t shy away from seafood while pregnant! Eating a variety of low-mercury fish can be beneficial for both you and your baby.
Leave a Reply