Guest guest Posted April 20, 2008 Report Share Posted April 20, 2008 Are there recent studies we can refer to on mercury levels found in specific foods other than fish? I'd never thought about this before, but found a book written in 1972 at the college library this weekend entitled " Mercury A History of Quicksilver " by Leonard J. Goldwater. Very interesting reading. Apparently this was a topic under watch going back to the 30's & intense research was going on in the early 70's because of its use in pesticides/herbicides, and well as resulting from industrial pollution. In the 60's levels were creeping up in the food chain (milk fats, meats - especially kidney/liver) and it was found to be taken up at higher levels in nuts, as well as being present in fruits & vegetables. Egg yolk (think sulfur) had some of the highest levels. As part of the chelation process, I'd like more updated info on this if anyone's found it available. Foods with the highest levels tended to be those I'm most allergic/sensitive to...go figure. Joanne Quote Link to comment Share on other sites More sharing options...
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