Did you know that some fish has mercury in it? Mercury is released as gas from the earth’s crust and oceans, or as a
chemical by-product from industry. Mercury gas dissolves in water,
where bacteria transform it into methyl mercury that fish absorb. Too
much accumulated mercury can cause neurological problems in humans, but
you’d have to eat a whole lot of fish before that would happen. Not all
fish contain mercury. But shark, mackerel, tuna and fresh water fish
are more likely to contain mercury. To protect their babies, the Food
and Drug Administration says women who are pregnant or planning
pregnancy shouldn’t eat these fish. The FDA also says nursing mothers
and children should not eat more than one serving a week of high-mercury
fish. For other types of fish, including canned tuna, the FDA says
about 12 ounces a week should be safe.
