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:

1.  Raw tuna is different than canned tuna.  The heat during processing changes the form/bound mercury from acceptable to unacceptable for our bodies.

2.  The problem with mercury is not mercury itself but the processing that man does to products that contain mercury

3. Is the above described sequence a correct understanding on the mercury/selenium bond?

4.  If the above is correct then, eat all the tuna you want...sushi.  But stay away from highly processed tuna/seafoods?

Categories: Dave's Rants
Tags: economics

2 Comments     Comments

Eric, Goleta , September 27, 2011 at 1:24 PM | Reply Did you ever get any answers to the questions here? Sounds like eat raw tuna rather than cooked tuna is the way to go? i have not confirmed completely but this is also my thought. It is man that makes the element dangerous through processing etc... dave

dave wetzel, oneill Ne , September 21, 2011 at 10:13 AM | Reply consider... Fish have mercury levels that are thousands times higher than humans but they have no issues. Actually, they are very healthy. Is this another indication that it is the processing/form rather than the element that is the issue.