Mercury in seafood discussion
Earlier in the wk i sent out a couple of articles that assist to dispell the myth about Mercury in seafood. Or at least help us better understand this topic.
I need your help locating more information on the subject. Specifically addressing heat and mercury.
My undersatanding is that mercury becomes unstable at during heating/processing and the selenium/mercury bond is broken during cooking/heating. When the bond breaks Mercury will bind with a hydrocarbon and make a mercury salt. This mercury salt is what is dangerous not the bound mercury as the previous articles indicated.
So the questions I am looking for information to answer/confirm include: