Believe it or not, mercury isn’t the only thing to worry about. The other risk is sodium. Canned tuna is often packed in a salt lake. One can can have 25% of your daily sodium. That’s a lot of water retention—you’ll look like a water balloon with arms.
Oh, and there’s bisphenol A (BPA) in the can lining, a chemical that mimics estrogen. So you’re either getting a hormone disruptor or heavy metal. Choose your adventure! (Solution: buy tuna in pouches or BPA-free cans, or just accept that life is a series of trade-offs.)
The Final, Fun Verdict
Here is your cheat sheet. Light tuna (skipjack): 3 cans a week, go nuts. White tuna (albacore): 1 can a week, you classy metallic shark. Sushi-grade bigeye: Maybe once a month, and only if someone else is paying.
And if you’re pregnant? Just skip the tuna altogether for nine months and eat more salmon. It’s lower in mercury and makes you feel superior at brunch. Stick to the rules, and you can keep enjoying that can of pantry gold without turning into a science experiment. Now go make a tuna melt—you’ve earned it.
P.S. If you start craving tuna while reading this, that’s normal. It means your brain has been replaced by a can opener. You’re welcome.
