Health Risk: High Mercury Levels

Lab tests have shown that sushi fish may contain high levels of chemical contaminants, such as mercury, which has been linked to sushi tuna. This contaminant is natural in the environment and is introduced to our oceans through pollution, where it can build up in the fish we harvest. Converted by the fish into methylmercury, this contaminant can cause serious damage to our bodies in high levels, including nervous system damage in fetuses, infants, and children. For adults, the potential health risks include vision problems, neurological problems, including headaches and memory problems, and hair loss.

Don’t put down your chopsticks just yet: the Food and Drug Administration (FDA) says that eating sushi in moderate amounts won’t change the levels of methylmercury in our bloodstreams significantly enough to cause health problems.

Cooking fish doesn’t eliminate mercury, so they recommend managing your intake of fish, such as tuna, which can be high in mercury. If you’ve had fish several times in one week, you can minimize your risks by cutting back on fish for a week or two. However, if you’re pregnant, or trying to become pregnant, you should steer clear of raw fish and fish that are known to be high in mercury.

Health Benefit: Sushi Rice Offers Protein-Packed, Slow-Release Energy

The difference between sushi and sashimi is the presence of sushi rice, which is not present in the latter.  More than half of the global population sustains itself on rice – which is high in protein and carbohydrates, and it is digested slowly, meaning that eating rice releases energy slowly. Because it’s gluten-free, it’s also a great food for people with gluten sensitivity and wheat allergies.

Tip: When possible, order your sushi with brown rice instead of white to get the extra health benefit of a dose of whole grains and fiber.