Mercury ( Hg, or Hydrargyrum ) is a highly toxic substance that can cause severe poisoning and disrupt the digestive, circulatory, and nervous systems. Most often, mercury enters the body with food. In recent years, the number of foods with a high Hg content has increased, and the World Health Organization is already sounding the alarm about this. We found out which products contain a lot of mercury, how dangerous the metal is for humans, and how to reduce the risk of poisoning.
What is the danger of mercury poisoning?
Unlike many toxic substances, mercury compounds are not excreted from the body naturally but accumulate in organs and tissues. In the digestive tract, inorganic mercury compounds are converted into organic ones, whose toxicity is significantly higher. With regular intake of heavy metal, its concentration becomes critical and provokes chronic poisoning with the following symptoms:
- deterioration of memory and attention;
- frequent headaches;
- disorders of the kidneys and digestive system;
- loss of appetite;
- tremor of the limbs.
Chronic poisoning disrupts the synthesis of leukocytes – white blood cells. As a result, a person’s immunity decreases, and he becomes defenseless against viral, bacterial, and fungal infections.
Mercury poisoning is very dangerous for expectant mothers, as it can provoke the development of serious pathologies in the fetus.
How Mercury Gets into Foods
Most often, mercury compounds penetrate into food from the soil. The sources of pollution are usually metallurgical and coal enterprises, oil refineries, chlorine, and caustic soda production plants.
Household waste also contributes. The same energy-saving light bulbs contain a lot of Hydrargyrum and require special disposal conditions. However, most light bulbs are thrown into regular landfills, where they are crushed together with other waste. As a result, toxic substances get into the water and soil.
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Which foods contain the most toxic metals?
Seafood, fish, and canned fish are the record holders for Hydrargyrum content. Thousands of tons of mercury waste are dumped into the seas and oceans every year, which disintegrate into methylmercury ions and accumulate in marine fauna.
The following types of fish contain the most dangerous metal:
- king mackerel;
- shark;
- swordfish.
It is better not to eat them. Slightly less toxic compounds accumulate in sea bass and trout, canned and fresh bluefin tuna, and American lobster. These types of fish are allowed to be eaten no more than three times a month. Crabs, Pacific tuna, skate, carp, bass, and cod can be eaten up to six times a month.
The safest fish and seafood are shrimp, whitefish, sardines, and squid.
Potentially hazardous food products
In addition to fish, mercury compounds can be found in meat and dairy products, cereals, and pasta.
Vegetable oils, grains, legumes, vegetables, and fruits are the most likely to accumulate toxins. Not long ago, an increased concentration of *Hydrargyrum* was found in high-fructose corn syrup.
Prevention of mercury poisoning
There are medical methods for cleansing the body of mercury compounds, but poisoning can also be prevented at home. To do this, it is enough to review the diet and include in the menu:
- seaweed;
- beetroot;
- apples;
- oat broth.
These products contain organic substances that neutralize mercury elements and accelerate their elimination from the body. Therefore, with the right approach to nutrition, the threat of mercury poisoning becomes less scary.
What can be done?
Avoid potentially harmful foods or reduce their quantity. Buy products from trusted manufacturers that undergo strict toxicological control.
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