Giving up Tuna? Breathing Is Next

If you’re like most people (including me, up until a month or two ago), you know that tuna and other top-of-the-food-chain fish contain unsafe levels of mercury and that childbirth-age women and nursing mothers, especially, are warned off these fish. What you don’t know, probably (I didn’t), is the mercury’s source, or how it gets in these fish.

Turns out that about three-quarters of it comes from coal-burning power plants; it dissolves in water, where micro-organisms convert it to methylmercury, a bio-available and highly toxic form that builds up in fish. The longer a fish lives, the more mercury builds in its flesh.

Read the rest of this column, here.

Posted in Food Politics

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>