Eli Saddler of gotmercury.org, went to six top sushi restaurants in Los Angeles to test mercury levels in the fish they serve.
Tuna samples from six popular sushi restaurants in Los Angeles were taken to a Southern California lab for testing.
They returned an average mercury level of 0.721 parts per million, about 88 percent higher than the reported Food and Drug Administration level of 0.383 ppm for all fresh and frozen tuna.
A couple of samples had mercury levels the FDA has declared "unsafe for anyone to eat," Saddler said.
Steve - we just mentioned this in our How to Eat Healthy While Dining Out Action Plan. The tuna with the red color, especially, should be avoided. In fact, we recommend not eating any species of tuna at sushi restaurants because most of us still eat canned tuna at least once or twice weekly.
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