考虑到这种混乱的状况,我询问了研究汞中毒长达30年的迈克尔戈克费尔德(Michael Gochfeld),他对摄入鱼肉有什么好建议。
Dr Gochfeld, an adjunct clinical professor in the Environmental and Occupational HealthSciences Institute at New Jersey’s Rutgers University, said most people do eat too little fish, anexcellent source of protein and omega-3 fatty acids, which have been shown in some studiesto be protective against heart disease and cancer. But he acknowledged that there can be toomuch of a good thing.
戈克费尔德博士是新泽西州罗格斯大学(Rutgers University)环境和职业健康科学研究所的客座临床教授。他表示大多数人鱼肉摄入量太少。鱼类是理想的蛋白质和omega-3脂肪酸的来源。一些研究表明,这种脂肪酸能够预防心脏病和癌症。但他坦言,好事做过了头就成了坏事。
“If you eat fish rarely, such as less than once a month, it’s likely that your health will benefitfrom eating more fish, Dr Gochfeld explains. “If you eat fish frequently, more than twice aweek, you have to pay attention to eating low mercury fish if you don’t want to get foodpoisoning.
“如果你很少吃鱼,比如一个月少于一次,那么食用更多鱼很可能有益于你的健康,戈克费尔德博士解释称:“如果你经常吃鱼,一周超过两次,那么不想食物中毒的话,你就必须注意要食用汞含量低的鱼。
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