It’s recommended that pregnant women eat food rich in omega 3, bit it’s also important to avoid seafood with high levels of mercury. So, the question is: Should you or should you not eat fish during pregnancy?

According to the FDA, a pregnant woman should eat about 8 to 12 ounces of fish per week, given its wide range of nutrients including vitamins, minerals, protein, and omega 3. These nutrients are key for your baby’s brain development. However, there’s seafood that contains high levels of mercury, which could have a negative effect on your baby’s development. The important thing is to be able to tell the difference between fish high mercury and fish that doesn’t.

Why be careful?
It has been proven that food with high levels of mercury is related to a baby’s delay in development. Also, remember to eliminate consumption of raw seafood since it could contain harmful bacteria. This is why it’s key that you pay attention to your seafood consumption during pregnancy.

Here’s a list of fish and seafood that you can consume due to their wide range of nutrients and low mercury levels:

•Mackerel
•Clams
•Haddock fish
•Wild salmon
•Ostrich
•Crab
•Trout
•Tilapia fish
•Squid

Don’t forget to avoid raw fish and eat a maximum of 12 ounces of fish per week!