Not Medical Advice: There are no exact numbers of people who die from eating sushi, however if you're eating sushi more than six times a week, you could be getting too much mercury.
Mercury - a toxic heavy metal that can cause neurological problems - exists in high levels in such sushi staples as tuna (bluefin is one of the worst), mackerel, yellowtail, swordfish, and sea bass. (Other fish can contain a lot of mercury if they swim in polluted waters.)
And if you start to experience symptoms such as tremors, vision problems, and irritability, or if you just want to know you're in the clear, ask your doctor for a blood-mercury check. If it's high, he may advise you to cut back.
So how can you detox your sushi platter? First, don't eat fish every day. If you're going to have seafood that often, at least cut back on the most mercury-filled varieties. Skip these types of fish entirely while you're pregnant and nursing, because mercury exposure can very seriously harm the development of a fetus or young child.
And don't serve it to your little ones, who can be affected by much lower levels of the metal than adults would. (In fact, very young kids shouldn't eat raw fish period because of the risk of food poisoning, which can be devastating.)
What Kind Of Sushi Is Highest In Mercury? Visit Huffingtonpost.com to find out.