The majority of seafood that I eat is canned sardines, herring, and 
sockeye salmon.  I wonder how the mercury thing plays out with 
kippered/cured seafood.  Anyone come across any info on this?

-Greg

William wrote:

> On Tue, 07 Mar 2006 11:57:14 -0500, Paleogal 
> <[log in to unmask]>  wrote:
>  so if you enjoy fish, eat up!
>
>>> >
>>
>
>>> Only if raw.
>>>
>> William, would you care to extrapolate on this.  Oliva
>>
>
> Fish have the enzyme required to keep mercury in the harmless state. 
> We  don't, so it is changed in our bodies into the harmful state.
>
> Aajonus Vonderplanitz had tests done on his and some dogs' body 
> wastes,  and they showed that the mercury from raw fish was 98% 
> excreted, while of  that from cooked fish, 98% was retained.
>
> I'm guessing that this applies to all seafood.
>
> William
>
>
>