According to the only test I know of, 98% of mercury in seafood eaten raw  
is
excreted, while if it's cooked only 2% was excreted.
Probably due to presence of enzymes in raw food.

I add marrow to lean hamburger/ground beef/mince. The grass-fed beef I get  
is
very lean, tastes better with marrow.

William


On Sun, 19 Feb 2006 11:11:57 -0500, Greg Davis <[log in to unmask]>
wrote:

The only seafood I eat is canned sockeye (alaskan), sardines, and  
herring.  I
think these are the safest types of fish but I do eat about a can every 2
days.  What does eating them raw have to do with the mercury?

How do you eat beef marrow?  I'm only familiar with beef marrow bones being
used for soup stocks etc.