Natural health expert Dr. Joseph Mercola has taken a lot of flak from the mainstream medical community for his recommendation to lessen fish consumption due to mercury contamination.
A new U.S. Geological Survey (USGS) study, however, provides proof that mercury contamination through fish is indeed a cause for concern.
USGS scientists detected mercury contamination in every fish sampled in nearly 300 streams across the country, with more than 25 percent of the sampled fish found to contain mercury levels which exceed the accepted level established by the Environmental Protection Agency (EPA).
Also, more than two-thirds of the samples exceeded the EPA level of concern for fish-eating mammals.
Mercury is a global pollutant associated with brain, central nervous system (CNS), immune, kidney, lung and psychological damage. It is especially dangerous to the CNS because it binds firmly to the structures in this system and has a half-life of between 15 to 30 years.
Mercury poisoning usually involves a disturbed sensation, impairment of the senses and lack of coordination. It has also been linked to extreme fatigue, fertility problems, memory and vision loss, impaired blood pressure regulation, and neuro-muscular dysfunction.
Babies and women of child-bearing age are the most vulnerable to the adverse effects of consuming mercury-contaminated fish. Mercury exposure can cause blindness, cerebral palsy, deafness and mental retardation to fetuses and infants. In low doses, mercury can still impair a child’s development, resulting to shortened attention span and learning disabilities.
A 2005 report from the Centers for Disease Control showed that one in 17 women of child-bearing age have mercury levels (above 5.8 micrograms per liter) that could harm a developing fetus.
Mercury finds its way into bodies of water through the water cycle. For the most part, mercury in the environment comes from coal-fired power plants. The smoke from the burning coals releases mercury into the air, which is transferred to water once it rains. Cement kilns and some types of mining also release mercury into the atmosphere.
Once it reaches the bodies of water, the inorganic mercury is transformed by bacteria to an organic form called methylmercury. This process is called methylation and it greatly increases the toxicity and bioaccumulation potential of mercury.
The larger the fish, the higher the levels of mercury they are likely to be contaminated with. According to the National Resources Defense Council, the bodies of predatory fish such as large tuna, mackerel, sharks and swordfish can contain mercury levels that are 10,000 times higher than those of their surrounding environment!
Ideally, fish is one of the most nutritious foods you can eat and is an excellent source of omega-3 fats. But because the threat of mercury contamination is very real, you should be careful with the type of fish you’re consuming and serving your family. Dr. Mercola warns. Aside from the fish mentioned above, you should also avoid halibut, largemouth bass, marlin, pike, sea bass, walleye and white croaker, unless lab tests show that they come from a clean source.
The wild red salmon from the pristine waters of Alaska is one of the few remaining mercury-free choices in the U.S., and is the only fish Mercola eats. Smaller fish, like anchovies and sardines, are also an option because they are less likely to be contaminated.
Less fish consumption may lead to a deficiency of animal-based omega-3 fats but fortunately, this problem is easily remedied by taking safe fish oil or krill oil supplement.
If you can’t avoid eating fish, you can take a mercury chelator, like chlorella, to help minimize the risks. Dr. Mercola is currently working on a deal with the inventor of the newest mercury chelator, which is at least 100 times more effective than any existing ones, so the product can be made available next year. You can also visit GotMercury.org to use the online mercury calculator, which helps you make healthier seafood choices.
