Am I at risk for mercury poisoning?

Q:

I started a Mediterranean diet, and I’ve been eating more seafood. I feel great, but my sister said I could be at risk of mercury poisoning. Is she right?

A:

Unless you’re eating fish every day, you should be fine: You’d have to consistently eat high-mercury fish to develop mercury poisoning. Still, I can offer a few tips to put your mind at ease.

I advise limiting your intake of low-mercury fish, like salmon, herring or trout, to 12 oz. a week and opting for wild-caught fish (which contains more healthy omega-3 fatty acids than farmed). Avoid large species like swordfish and king mackerel, which tend to have higher mercury levels. You can also sprinkle cilantro on dishes or add it to green smoothies: The herb acts like a magnet for heavy metals and can help your body flush up to 91% of stored mercury.

If you notice a metallic taste in your mouth, loss of coordination or changes in vision or hearing, ask your doctor to test your mercury levels.