The article discusses the pervasive issue of mercury contamination in seafood, emphasizing its origins from coal and industrial processes. It highlights that while complete avoidance of mercury in seafood is nearly impossible, consumers can reduce their exposure significantly by choosing low-mercury fish options such as trout and cod. Additionally, farm-raised fish are recommended for those concerned about mercury levels and seafood safety. The discussion also includes the scientific background on how mercury transforms into a toxic form in aquatic environments, affecting the seafood we consume.
"Our seafood suffers from intense heavy metal contamination from coal and industrial processes that's only gotten worse over the years, affecting everything from canned tuna to fresh fish catches."
"You can definitely avoid fish with extremely high mercury levels like Gulf of Mexico tilefish and focus instead on low-mercury options like trout, cod, and shrimp for safer eating."
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