Mercury Content in Fish
Mercury is a heavy metal element that is generally found in its liquid state. For many years, prior to the scientific discovery that Mercury is harmful to human, mercury was used in children’s toys because of its slippery and shiny surface. In the 1920s German scientists conducted several experiments that concluded Mercury was toxic to humans. Since then, exposure to mercury has been dramatically reduced; however, modern consumers ingest Mercury through its presence in many fish.
Mercury is a naturally occurring element; however, it is also a byproduct of mining for natural resources, such as coal and oil. Offshore drilling stations emit Mercury, which contaminates the surrounding water. As a result, many fish species are becoming contaminated with Mercury, consequently transferring it to humans when they eat fish. Certain types of fish have higher Mercury content than others. The top five fish are:
1. Tile Fish-1.45 parts per billion (ppb)
2. Shark-.988 ppb
3. Swordfish-.96 ppb
4. Mackerel King-.73 ppb
5. Big EyeTuna-.639 ppb
While awareness of mercury content in fish is on the rise, many people remain unaware of the risks involved. In 2008 actor Jeremy Pevin was diagnosed with hydrargyria as a result of eating sushi twice daily for two decades.
Illness
Exposure to even trace amounts of Mercury can have adverse health effects. While many of the toxic effects of mercury are partially or wholly reversible, either through specific therapy or through natural elimination of the metal after exposure has been discontinued; heavy or prolonged exposure can do irreversible damage, particularly in fetuses, infants, and young children. Generally, Mercury poisoning is linked with neurological dysfunctions.
Treatment
Treatment for Mercury poisoning involves Chelation therapy, which implements the use of chelating agents, which help rid the body of toxic metals. It is important to note, however, that Chelation therapy may be hazardous, as well.
