-- [ From: Kathryn P. Rosenthal * EMC.Ver #2.5.3 ] --

Nancy Beth Jackson wrote an article for the New York Times News Service
that discussed the mercury levels in canned tuna.

According to Jackson, a group called Health Care Without Harm and the
Environmental Working Group prepared a report stating that 27 samples of
chunk light canned tuna, frozen fish sticks and shrimp were analyzed by
an independent lab and that the average level of methyl mercury in the
tuna was just under the limit the FDA set for human consumption.

Jackson writes, "The report claims that a 4-year-old eating one 6-oz.
can of chunk light tuna a week over several months could suffer subtle
but permanent brain and nervous system damage."

Admittedly, the sample (27 cans of tuna) was very small, but I have a
neuro-muscular disease and eat tuna at least once a week.  So, although
I'm not a child or a pregnant woman, I can't help but wonder if I should
cut back on canned tuna consumption.  It's getting harder and harder to
find safe protein sources.

Still trying to find a good butcher shop,
Kath in Michigan