Mercury- A heavily toxic and non-radioactive metal that I wouldn’t prefer in my intestines. How does it enter the food we consume? It follows a simple food chain.
Sources such coal-burning, volcanoes and other industrial discharges emanate mercury into the atmosphere. This mercury gets distributed and after reaching the oceans and lakes gets converted into methylmercury by the bacteria, plankton, zooplankton, and algae present in the water. The fishes and dolphins consume the methylmercury-ed algae and store it in their fat. The larger the size of the fish, the larger mercury it probably has harbored. And, this is how mercury sneaks into the food chain. Methylmercury is of harm specific to expectant mothers, new mothers, and newborns. Even considerate levels of mercury surging through the bloodstream of pregnant mothers can impose neurological and behavior slowdown in the children. Mercury, while it is staying in the human brain, has a nice time going about hampering many vital neurons that work for motor skills and sensory perception. Mercury-laden though the seafood may be, it also displays a highly delicious, low saturated, extremely protein-rich version of itself with heart-soothing omega-3 fatty acids. This poses health experts a question of mercury limitations in seafood. Environmental Protection Agency (EPA) considers an exacting limit of 0.25 ppm, followed by the Food and Drug Administration (FDA) approving of the same. Young ladies or pregnant mothers should steer clear of big predatory fishes like swordfish, bluefin tuna, bluefish, stark and wild surgeon.