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The only seafood I eat is canned sockeye (alaskan), sardines, and
herring. I think these are the safest types of fish but I do eat about
a can every 2 days. What does eating them raw have to do with the mercury?
How do you eat beef marrow? I'm only familiar with beef marrow bones
being used for soup stocks etc.
-Greg
William wrote:
> On Sun, 19 Feb 2006 01:05:50 -0500, Greg Davis
> <[log in to unmask]> wrote:
>
>>
>> Also any suggestions for getting some more calories in there at meals
>> or supplements I should consider ?
>>
>
> I've lately been adding most of a small can of salmon to my eggs.
> Usually cooked, in olive oil. Careful about seafood, as mercola says
> all except Alaskan salmon has too much mercury, so everything else
> must be eaten raw.
>
> More calories? I use beef marrow, both raw and cooked.
>
> William
>
>
>
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