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
>
>
>