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During canning tuna mercury that is found in it shall not perish, but human vulnerability to its negative properties depend on the characteristics of each individual who consumes it.
American nutritionists have recently questioned the validity of tuna in cans and answer the question of how well the fact that it is located on our daily menu. It is rich in excessive amounts of mercury and heavy metals.
The tuna is a migratory fish that swim great distances, and in this way appropriates heavy metals and harmful substances that pollute more. During canning the mercury that is found in it shall not perish, but human vulnerability to its negative properties depend on the characteristics of each individual who consumes it.
Factors that contribute to the response to the number of pounds of tuna, state immunity and genetic diseases tuna lovers.
Research shows that in 100 g of canned tuna can be found from 10 to 45 mg of mercury, while the same quantity of fresh piece of fish will be doubled. To avoid the consequences, such as problems with the digestive system, fatigue and memory loss, nutritionists advise that you eat tuna in moderation.
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