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mercury in tuna.
- Thread starter das79
- Start date
TJ4
New member
I think I remember reading somewhere that they use adolecent tuna to put in cans, therefore the mercury content isn't as high as it would be in an adult fish because it builds up over time. I'm not sure if that's true or not but I do know that that's why I only eat WILD salmon and not farm-raised because in captivity they are not able to eat their natural food that helps rid them of mercury, or so I think? If anyone else has info or confirmation on this I would like to know as well. I do try to moderate my tuna intake though.
pendit
New member
Mercury accumulates in your body and can do all sorts of damage. The good news is you can detox your body of mercury assuming you remove/avoid the mercury source. I don't eat ANY seafood because of mercury, PCB and other contaminates. I do allow myself to eat wild salmon or tuna every once in a while. I couldn't imagine 5-7 cans a week of tuna. Maybe per year, but that's just me 
210toosmall
New member
ive wondered this myself as i eat 4 cans per day, everyday.
but like tj4 said since the tuna are younger they dont have time to accumulate enough to cause any probs.
at least thats what i like to tell myself!
but like tj4 said since the tuna are younger they dont have time to accumulate enough to cause any probs.
at least thats what i like to tell myself!
Mammoth2500
New member
Nearly all fish contain trace amounts of methyl mercury, some more than others such as predator fish like sharks and swordfish because they eat more mecury from other fish in the chain of foods.\
In general they say that the mecury levels from most fish range from .01ppm to .5ppm.
The FDA limit for humans is 1 ppm.
Certain species of large tuna normally sold as steaks or sushi can have levels over 1ppm. So depending on the specie, you get idea's of their mecury level.
Canned tuna such as skipjack and albacore have average levels of .17ppm so you could be safe eating up to 5 cans a day.
Also to note methyl mercury binds tightly to the proteins in fish tissue, including muscle. Cooking does not appreciably reduce the methyl mercury content in the fish.
In general they say that the mecury levels from most fish range from .01ppm to .5ppm.
The FDA limit for humans is 1 ppm.
Certain species of large tuna normally sold as steaks or sushi can have levels over 1ppm. So depending on the specie, you get idea's of their mecury level.
Canned tuna such as skipjack and albacore have average levels of .17ppm so you could be safe eating up to 5 cans a day.
Also to note methyl mercury binds tightly to the proteins in fish tissue, including muscle. Cooking does not appreciably reduce the methyl mercury content in the fish.
perp69
New member
Do a google search and you will be able to find a calculator to figure the percentage of mercury using FDA recommendations based on your fish consumption. I will put it this way when I put in that I eat two cans of chuck light tuna per day it said I was consuming 460% above the recommended level per week!!
I use to not be so concerned about it and thought like some of the other posters on this thread. But the fact is consuming too much fish is not healthly regardless if you are pregnant, 2 or 20 years old. If you also search you will find that mercury posioning (like lead posioning-both are heavy metals) can be serious and is linked to brain tumors and a variety of other medical conditions.
So how do I get my protein? I try to mix it up. I eat chicken, eggs, beef, protein shakes, nuts, sardines (once or twice per week).
I use to not be so concerned about it and thought like some of the other posters on this thread. But the fact is consuming too much fish is not healthly regardless if you are pregnant, 2 or 20 years old. If you also search you will find that mercury posioning (like lead posioning-both are heavy metals) can be serious and is linked to brain tumors and a variety of other medical conditions.
So how do I get my protein? I try to mix it up. I eat chicken, eggs, beef, protein shakes, nuts, sardines (once or twice per week).
Mammoth2500
New member
Correction for my previous post cause its actually 1ppm a week that is safe. But as i have noted before.. this is taken directly from the FDA government website consumer advisory.
"(Canned tuna, composed of smaller species of tuna such as skipjack and albacore, has much lower levels of methyl mercury, averaging only about 0.17 ppm.) "
- as noted before
"Consumption advice is unnecessary for the top 10 seafood species, making up about 80 percent of the seafood market--canned tuna, shrimp, pollock, salmon, cod, catfish, clams, flatfish, crabs, and scallops. This is because the methyl mercury levels in these species are all less than 0.2 ppm and few people eat more than the suggested weekly limit of fish (2.2 pounds) for this level of methyl mercury contamination."
- 2.2 lbs = approx 5 (180g) cans of tuna.
"FDA's action level of 1 ppm for methyl mercury in fish was established to limit consumers' methyl mercury exposure to levels 10 times lower than the lowest levels associated with adverse effects"
- basically the 1st sign of the affects noted below start at 10ppm which would be 22lbs of fish = approx 55 cans of tuna/ week. Of course its not advised to reach these limits. Also take into factor the more you weight the more you can eat.
"The types of symptoms reflect the degree of exposure. Paresthesia (numbness and tingling sensations around the lips, fingers and toes) usually is the first symptom. A stumbling gait and difficulty in articulating words is the next progressive symptom, along with a constriction of the visual fields, ultimately leading to tunnel vision and impaired hearing. Generalized muscle weakness, fatigue, headache, irritability, and inability to concentrate often occur. In severe cases, tremors or jerks are present. These neurological problems frequently lead to coma and death. "
"(Canned tuna, composed of smaller species of tuna such as skipjack and albacore, has much lower levels of methyl mercury, averaging only about 0.17 ppm.) "
- as noted before
"Consumption advice is unnecessary for the top 10 seafood species, making up about 80 percent of the seafood market--canned tuna, shrimp, pollock, salmon, cod, catfish, clams, flatfish, crabs, and scallops. This is because the methyl mercury levels in these species are all less than 0.2 ppm and few people eat more than the suggested weekly limit of fish (2.2 pounds) for this level of methyl mercury contamination."
- 2.2 lbs = approx 5 (180g) cans of tuna.
"FDA's action level of 1 ppm for methyl mercury in fish was established to limit consumers' methyl mercury exposure to levels 10 times lower than the lowest levels associated with adverse effects"
- basically the 1st sign of the affects noted below start at 10ppm which would be 22lbs of fish = approx 55 cans of tuna/ week. Of course its not advised to reach these limits. Also take into factor the more you weight the more you can eat.
"The types of symptoms reflect the degree of exposure. Paresthesia (numbness and tingling sensations around the lips, fingers and toes) usually is the first symptom. A stumbling gait and difficulty in articulating words is the next progressive symptom, along with a constriction of the visual fields, ultimately leading to tunnel vision and impaired hearing. Generalized muscle weakness, fatigue, headache, irritability, and inability to concentrate often occur. In severe cases, tremors or jerks are present. These neurological problems frequently lead to coma and death. "
mercury in tuna is no joke. i recommend finding a new protein source. i did, after years and years of 6 to 7 cans a week. i switched after working with autistic children and found out that high mercury levels have been possibly linked to autistic offspring. trust me, you don't want to have an autistic child.
toufeksian
New member
aandd said:
ok ... this is the most stupid thing ever , the mercury will affect either a woman , a men , a pregnant or a children , it acumulates in your body and it will damage your nervous sistem ... just to mention one thing
pd: dont eat seafood
nikkita
New member
pendit said:Mercury accumulates in your body and can do all sorts of damage. The good news is you can detox your body of mercury assuming you remove/avoid the mercury source. I don't eat ANY seafood because of mercury, PCB and other contaminates. I do allow myself to eat wild salmon or tuna every once in a while. I couldn't imagine 5-7 cans a week of tuna. Maybe per year, but that's just me
how do you detox from mercury?
pendit
New member
nikkita said:
Type mercury detox in Google. You'll have enough stuff to read for the next month. I'm working on getting my amalgam filling (only have on thank god) out soon. It's a risky procedure due to all of the mercury vapor created in the removal process, but it'll be worth it.
A sample paragraph from one of the dental websites:
"The safest strategy we know for mercury detoxification is to rely upon the body's natural glutathione pathway. This strategy is based on chronic use of 3-5 grams of Glutathione Precursor amino acids per day for periods of months. Glutathione's role is detoxification, blunting the toxicity of mercury, and excretion of mercury out of the body. Glutathione excretion of mercury is slower than with chelating agents, but beleived to be much safer providing a person with the other benefits of increased glutathione in the process."
aandd
New member
toufeksian said:
Link for the full FDA advisory FOR PREGNANT WOMEN AND YOUNG CHILDREN: http://www.epa.gov/waterscience/fishadvice/advice.html
Link to FDA testing of mercury level in most common commercially available shellfish: http://www.cfsan.fda.gov/~frf/sea-mehg.html
NorgePrecision
New member
I'm Scandinavian and I grew up on fish not mention my ancestors. Some sort of natural protection had to develop over time. I eat about 4-6 cans per week, but no other sea food. I think I'll be alright.
therockrt72
New member
markshark said:
ha good shit
