The Mercury is Rising
Posted: Wednesday, October 14, 2009
by Cynthia McMurray
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If you are like me and you love the warm weather, first glance at this headline you may be thinking "great" bring on the heat but, while the mercury is indeed rising, it has nothing to do with temperature I'm afraid. According to a new US Geological Survey Study (USGS), you will be hard pressed to find any species of fish anymore that is not contaminated by mercury, some to the extent they are no longer fit for human consumption.
Mercury poisoning is not a new concept by any means. Back in the early 1800s hat makers, who regularly used mercury salts in the process of making their felt hats, often exhibited neurological symptoms such as uncontrollable shaking and other bizarre behaviours. In fact, it was so common, it became known as "hatter's shakes". For you trivia buffs, you may be interested to know Lewis Carroll's fictional character the "Mad Hatter" in Alice in Wonderland, was actually born as a result of this common problem in the early 19 th century.
Today, mercury exposure is known to not only affect the central nervous system (CNS) causing a multitude of neurological problems including Alzheimer's disease, but it is also linked to cancer, decreased production of red and white blood cells and damage to blood vessels as well as kidney, heart and various immune system problems. It can lead to brain damage and in the growing fetus, it can cause cerebral palsy, deafness, blindness, spinal cord defects along with irreversible kidney and liver damage. Long-term exposure from such sources as dental amalgams, vaccines, air pollution and fish consumption, can lead to worsening of these symptoms as well as an impaired ability to see, feel, move or taste and can cause numbness and tunnel vision and ultimately, according to studies, even personality changes, stupor and death or coma in extreme cases. More recent studies now conclude even at low levels, mercury exposure in both adults and children can lead to impaired immune system functioning, fertility issues, memory and vision impairment and cardiovascular problems. It can further interfere with a child's natural development, leading to attention difficulties and learning disabilities. The Centers for Disease Control (CDC) states approximately 8 percent of women of childbearing age have dangerous blood mercury levels (over 5.8 micrograms/litre), which can ultimately cause severe repercussions for a developing baby. A 2004 EPA study revealed women who ate fish just twice a week, had blood mercury levels seven times higher than women who hadn't eaten fish in the previous month.
In fact, the EPA states almost 16 percent of children born are at risk for brain damage and learning difficulties due to mercury exposure in the womb, further concluding up to 630,000 of the 4 million babies born each year may already have mercury blood levels at or above safe limits, almost double their previous estimate. We also know mercury has a very long half life and it accumulates over time, ultimately bonding to the various tissues within the CNS. What this means is that unless you actively remove this heavy metal, it will build up and stay in your system for somewhere between 15 and 30 years.
The primary source of mercury exposure is now food sources according to Health Canada. In fact, globally, 75 percent of human mercury exposure is linked to the consumption of marine and shell fish. As well, according to USGS researchers, 40 percent of all human exposure to mercury is related to tuna harvested in the Pacific Ocean. Mercury from various sources enters our fresh waters and oceans where it becomes oxidized and is naturally transformed into methylmercury, a highly toxic compound that accumulates in living tissue, essentially increasing in concentration as it rises up through the food chain starting in the smallest microorganisms like plankton, on up to small fish, then to fish-eating species like otters, loons, and eventually humans. While Health Canada boasts a lower mercury allowance than the US, some health professionals argue this is misleading for consumers as some fish like shark, swordfish and fresh or frozen tuna, known to have mercury concentrations ranging from 0.5 to 1.5 ppm, are exempt from the 0.5 ppm limit because they are considered a "gourmet" fish (not eaten in quantities sufficient to pose a health hazard). But the truth is any fish containing over 1.5 ppm mercury is not suitable for human consumption at any time, so fish that is close to this level as some of these "gourmet" fish are, pose a real health risk. Many predatory, freshwater fish like pike, bass and walleye are also typically higher in methylmercury levels and as such, Health Canada's Federal, provincial and territorial agencies do currently issue fish consumption advisories, which suggest limiting consumption of specific fish species. Right now, in Canada alone, thousands of fish advisories are released every year due to excessive mercury contamination. New Brunswick and Nova Scotia post province-wide advisories, while other provinces list advisories for specific lakes and/or species.
In the next article, I will talk about what types of fish are safest to eat and how you can protect your family while still eating a healthy diet that includes all the essential nutrients and omega-fatty acids found in fish. In the meantime, use this helpful guide found at www.gotmercury.org to find out how much mercury you are actually consuming each week. Children, nursing, pregnant or women expecting to become pregnant are most vulnerable and should seriously consider avoiding any high-risk fish.
Cynthia McMurray is a professional natural health writer. She has written numerous books for leading health professionals and was the founder and publisher of a national natural health magazine. She is currently writing in-depth health manuals for a large international health and wellness company. She is also the founder and publisher of Bryler Publications (www.brylerpublications.com).
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