Hazardous Levels of Mercury in Sushi

re: Hazardous Levels of Mercury in Sushi

KarenP_203 — Sun, 17 Feb 2008 21:50:16 GMT

Used to love eating fresh crappie, walleye, northern pike, blue gill, etc. from Kentucky Lake.

Haven't been there for several years but would like to go back.

I wonder if the fish from Kentucky Lake are not safe to eat either.

Now I hear about the wild salmon (which I buy at the grocery store and thought was safe) and will stop eating that too, or try the one Dr M recommends.

The only fish I eat now are King Oscar Sardines in olive oil, but it seems they are in aluminum containers.

I have a high level of aluminum in my body according to a hair analysis I had done.

What to do? Nothing is safe anymore it seems. Very scary.

We're not dying, we're killing ourselves!

re: Hazardous Levels of Mercury in Sushi

UnusVerum — Fri, 15 Feb 2008 08:21:08 GMT

I live in Alaska and have gotten word through the grape-vine so to speak that a newly completed study undertaken in coordination with the National Park Service (with whom I am employed) has found that Alaskan salmon are in fact presently contaminated with mercury at levels much higher than previously recognized. From what I heard, it seems that there has been some vacillation regarding the timing and manner of presenting the findings to the public, I presume because of potential economic repercussions. Many Alaskans rely heavily on salmon and consume huge amounts of it so this is very discouraging news since I thought I had a safe source of valuable nutrition.

re: Hazardous Levels of Mercury in Sushi

Randall G — Thu, 14 Feb 2008 21:46:32 GMT

>Not too long ago I stated that one exception to the rule of not eating fish was sushi bars where you can order the fish raw, because it >tends to diminish some of the toxicity.

>However, the variable that still remains untested is if the mercury and other contaminants are as toxic if you consume the fish raw. In >other words, does cooking it change the nature of the food to transfer its toxicity to you? To the best of my knowledge those studies have >not been done.

For those who don't know, the theory about the mercury in fish being harmless when eaten raw was advanced by Aajonus Vonderplanitz, RVAF guru and founder of the Primal Diet. I have been testing his diet and theories since the summer of 05. The end result being severe tooth decay, chronic diarrhea, severe kidney damage, respiratory problems such as shortness of breath, neurological symptoms (including hot flashes, confusion, lack of mental clarity), chronic fatigue, diabetes, eczema, psoriasis, circulation problems, etc, etc, etc. After eating $10,000 dollars worth of RAW fish and seafood on his diet (mostly salmon), my long list of debilitating symptoms prompted me to have a hair analysis done that came back showing extremely high levels of mercury, arsenic, chromium and vanadium. The whole story is too long to list here but you can read the rest at the following link.

health.groups.yahoo.com/.../5078

Peace

re: Hazardous Levels of Mercury in Sushi

Lex_203 — Thu, 14 Feb 2008 18:49:04 GMT

no mercury has been found in yellow fin tuna, but mercury has been found in the very expensive blue fin tuna, rarely found in the United States but when found, used in sushi due to it being very expensive and great tasting. It's actually easy to find yellow fin tuna in a can...just READ and ASK. Blue fin tuna populations are threatened with extinction world wide so even if you're not concerned with mercury, be concerned about overfishing, and demand pollution reduction by your representatives so that fish can eventually become safe again to eat. WORK ON THE SOURCE OF THE PROBLEM.

re: Hazardous Levels of Mercury in Sushi

Kimsvoice — Thu, 14 Feb 2008 18:04:25 GMT

Infrared saunas remove mercury permanently from the body.

re: Hazardous Levels of Mercury in Sushi

Reverend Alan — Thu, 14 Feb 2008 15:55:24 GMT

Is there NOTHING that can be done to remove the mercury from the fish before we eat it? And is there nothing we can do to remove it from ourselves?

re: Hazardous Levels of Mercury in Sushi

wind spirit — Thu, 14 Feb 2008 14:43:28 GMT

they forget there is a natural occuring mercury that is in fish which is what creates their boyancy-

our ignorance and the fda's ignorance is what will be the down fall of all our natural and raw occuring foods- another excuse for them to remove someting good-however farm raised is not good-from the market-they should look at minamizing polution, pestisides, poison dumping instead- their focus is all wrong!!!!!

re: Hazardous Levels of Mercury in Sushi

nonsumdignus — Thu, 14 Feb 2008 12:26:47 GMT

I keep hearing that small fish are okay, but bigger are not because they eat the smaller fish and concentrate the mercury. At the risk of sounding ignorant, I've been trying to find the answer to, but haven't yet, two questions, as I try to understand which fish to eat and which not:

1) While smaller fish would have less mercury, wouldn't there still be the same amount *per pound of flesh*?

2) If we eat lots of the smaller fish, doesn't that make us the contaminated "bigger fish?" (although obviously we're not eating them for the bulk of our diet 24/7 like a tunafish would)

re: Hazardous Levels of Mercury in Sushi

cydwatts — Thu, 14 Feb 2008 11:57:31 GMT

Item 1: Sushi (raw fish) is the chief source of parasites in this country--people just don't deworm the fish before they serve it.

Item 2: Mercury is a metal. Cooking will not affect it except in one possible way. It is volatile, and may evaporate out to some small degree when the fish is cooked. That means that a fish canning plant may well have fairly high degrees of mercury vapor in the air.

Now that's a happy thought.

re: Hazardous Levels of Mercury in Sushi

curious7 — Thu, 14 Feb 2008 10:41:34 GMT

The chemical soup that sea creatures exist in should make one think twice about eating anything that exists there. Not just our oceans, but our rivers, lakes, and streams as well. Seems man has destroyed everything he has touched.

re: Hazardous Levels of Mercury in Sushi

LHen — Thu, 14 Feb 2008 04:06:03 GMT

It's important to make sure, in the absence of consuming sea products, that your iodine consumption remains adequate. Iodine can actually chelate mercury, cadmium, lead and aluminum, so it's a good thing to consider taking if you've been exposed to those things.

And of course no conversation about mercury is complete without mentioning the mercury in one's mouth in the form of amalgam fillings. None of us is truly healthy who has a mouthful of metal.

re: Hazardous Levels of Mercury in Tuna Sushi

miragemama — Sun, 27 Jan 2008 04:22:16 GMT

Will there be anything left to eat that is "healthy".

re: Hazardous Levels of Mercury in Tuna Sushi

EQ — Fri, 25 Jan 2008 23:05:26 GMT

The mercury problem with sushi is so sad for me. I absolutely love raw fish. I'm sure that at one time it was one of the healthiest foods one could eat. How could something so naturally wonderful get so polluted? It's doubtful that it could ever get cleaned up enough in my lifetime for me to fully enjoy again. I'm seriously in mourning over this.

Maybe there is some kind of bright side to this. Tuna are getting seriously overfished. If people stop consuming it for a while, populations could come back along with the dolphins that swim with them.

re: Hazardous Levels of Mercury in Tuna Sushi

New to Natural — Fri, 25 Jan 2008 20:50:47 GMT

Funny how mercury in Tuna is a BIG no-no, but the mercury in Vaccinations...... "Oh, it's harmless!"

re: Hazardous Levels of Mercury in Tuna Sushi

pnorris_203 — Fri, 25 Jan 2008 17:16:34 GMT

Nothing new here....the good Doc has been telling us this for years...