Around the world, fish are accumulating toxic mercury in their flesh as a result of industrial pollution. Fish absorb and ingest the mercury and store it in their tissues. If you eat fish, your body will absorb mercury from the fish’s flesh, and the accumulation of this toxin can lead to serious health problems. It is worth noting that fish consumption is the sole source of human exposure to this known poison.
Eating even small amounts of fish flesh can have a big impact on the levels of mercury in our blood. A study by the Environmental Protection Agency (EPA) revealed that women who ate fish just twice a week had blood mercury concentrations seven times higher than women who hadn’t eaten fish in the previous month. Studies have also shown that a 140-pound woman will be 30 percent over the EPA cutoff for safe mercury levels if she eats just one 6-ounce can of white tuna each week.
A study conducted by San Francisco physician Jane Hightower found that dozens of her patients had high levels of mercury in their bodies and many showed symptoms of mercury poisoning, including hair loss, fatigue, depression, difficulty concentrating and headaches. She found that her patients’ symptoms improved when they stopped eating fish
