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Salmon - tasty, low merc, high F

Let’s start with how low salmon is. It is the lowest of the usual fish choices we have. (Source: Wall Street Journal August 1, 2005 page A5.)


Here is the quickest and easiest way to experiment with canned salmon.


Put a serving of a frozen vegetable on a plate, then into the microwave for a minute.


Then add already-cooked-rice (from fridge) to plate, and salmon with shredded cheese topping. Micro another minute. Viola, lunch is served.


Is canned salmon high in fluoride? Yes, at least relative to other foods. You have two things going for you.


In general seafood is higher than terrestrial food, because the oceans are naturally “fluoridated”.


The second cool thing about canned salmon is that its bones are softened so you can eat them. (One of the few sources of bones we modern humans get.) The bones have the most fluoride and other good minerals like calcium. (Another experiment is to taste the bones – just try a small piece – to me they seem tasteless, certainly nothing bad. No texture, either. Also try a piece of the skin. The skin is a highly concentrated source of some of the other goodies – omega 3’s and all that.)


On one of my other sites I say that 6 oz of canned salmon is the bioequivalent of .5 mg F (see “Osteo” link below). The serving in the picture is probably more like 3 oz, so would provide a respectable .25 mg F. (For comparisons, that is the daily dose for babies; also about what is in a tall glass of fluoridated water.)


I don’t have any data on the calcium, fish oils, etc. Also no recipes for the killer casseroles I have tasted that were made with canned salmon.


Thanks for visiting.



Osteo - a wild proposal about fluoride preventing birth defects. The salmon bit is on the page "How to use ...".

A listing of web sites by Ray Grogan: