Quote:
Originally Posted by tiger
Hmm, how the hell do you end up with high levels of mercury, thats probably the first thing he should figure out.
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"Older" fish can have a high level of mercury, so if you have too much of that you can get it. An example would be tuna. Now the thing is, there are different types of tuna and I can't for the life of me remember which is which. I am talking about canned here. One type uses the large "older" fish, another type uses smaller younger types of tuna. The younger ones would probably be better for you overall because they do not take in as much mercury over time.