Hello, this is Monica Reinagle, the nutrition diva, here with your quick and dirty tips for eating well and feeling fabulous.

And this week I'm going to be talking about mercury in fish and whether you need to be worried about this.

But first, we're welcoming a new show to the Quick and Dirty Tips network this week.

Jason Marshall is the math dude.

Although Jason's pretty smart, he's literally a rocket scientist.

His show is all about making math understandable and even fun for the rest of us.

You'll find the Math Dude on iTunes and at quick and dirty

tips.

Welcome, Jason.

Before we start on today's topic, a quick note about last week's show on

hormones in meat.

I mentioned that hormones are not given to poultry, and several of you

posted comments questioning this. Some of you mentioned documentaries you'd

seen where the chickens were so big that could barely stand or walk. This is an

unfortunate reality in many industrial chicken operations.

However, it's not achieved with steroids or growth hormones but by selective breeding.

I've added a link to last week's show notes with more information on this.

And now on to today's show.

Do you feel like you've been getting mixed messages about fish?

On the one hand, we're supposed to be eating more of it because it's so good for you. The FDA and the American Heart Association

recommend that fish be on the menu at least twice a week. On the other hand, they've issued warnings

about fish that are high in mercury and limiting your intake of those.

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