A recent study in the Journal of Food Chemistry by researchers at Purdue University shows that green tea and black tea extract (approximately the equivalent of 1-2 cups of tea) reduces mercury bio-accessiility by 82-92% and 88-91% respectively.
If you eat a lot of fish, drink some green or black tea with your meal to reduce how much mercury you absorb.
Laughter is the Best Medicine
Here is a really funny video I saw the other day that made me LOL, I think you might enjoy it too:
Recipe of the Week
Speaking of fish, here is a great recipe I love from Epicurious.com . It’s pretty easy to make, is healthy and delicious.
For more details and other great recipes click here: Salmon with Lentils Recipe
For mustard-herb butter
- 5 tablespoons unsalted butter, softened
- 1 tablespoon chopped chives
- 1 teaspoon chopped tarragon
- 2 teaspoons grainy mustard
- 2 teaspoons fresh lemon juice
- 1 cup French green lentils
- 4 cups water
- 2 medium leeks (white and pale green parts only)
- 1 tablespoon unsalted butter
- 1/2 to 1 tablespoon fresh lemon juice
- 4 (6-ounce) pieces skinless salmon fillet
- 2 tablespoons unsalted butter
Make mustard-herb butter:
Stir together all ingredients with 1/4 teaspoon each of salt and pepper.
Bring lentils, water, and 3/4 teaspoon salt to a boil in a heavy medium saucepan, then reduce heat and simmer, uncovered, until lentils are just tender, 20 to 25 minutes. Remove from heat and let stand 5 minutes. Reserve 1/2 cup cooking liquid, then drain lentils.
While lentils cook, chop leeks, then wash . Cook leeks in butter in a heavy medium skillet over medium-low heat, stirring occasionally, until softened, 6 to 8 minutes.
Add lentils with reserved cooking liquid to leeks along with 3 tablespoons mustard-herb butter and cook, stirring, until lentils are heated through and butter is melted. Add lemon juice and salt and pepper to taste. Remove from heat and keep warm, covered.
Sauté salmon while leeks cook:
Pat salmon dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper (total).
Heat butter in a large nonstick skillet over medium-high heat until foam subsides, then sauté salmon, turning once, until golden and just cooked through, 6 to 8 minutes total.
Serve salmon, topped with remaining mustard-herb butter, over lentils.
-Alex Wiant DC the San Jose Chiropractor