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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
>
>
>
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