hid­den food sources of mer­cury

(be­sides fish)

Amazing Wellness - - AMAZING NEWS -

If mer­cury were listed as an in­gre­di­ent on a pack­age of food, would you buy it? Prob­a­bly not, but un­less a food is certi ed or­ganic, you may be do­ing just that, says Renee Joy Du­fault, PhD, a former food in­ves­ti­ga­tor for the FDA and au­thor of Un­safe at Any Meal: What the FDA Does Not Want You to Know About the Foods You Eat (Square One Pub­lish­ers).

It turns out that many pro­cessed foods con­tain residues of in­or­ganic mer­cury. A di er­ent form than what’s in sh (methyl, or or­ganic, mer­cury), in­or­ganic mer­cury is used in man­u­fac­tur­ing food in­gre­di­ents be­cause it ex­tends shelf life. e law doesn’t re­quire that it be listed on la­bels be­cause residues are con­sid­ered “safe,” but re­search by Du­fault and oth­ers begs to di er.

Alarm­ing Find­ings

One of Du­fault’s stud­ies, pub­lished in the jour­nal In­te­gra­tive Molec­u­lar Medicine, found that peo­ple who ate more pro­cessed food had higher blood lev­els of mer­cury and higher lev­els of blood sugar, which raises risks for di­a­betes and heart disease. And, she says, “e in­or­ganic mer­cury in the food sup­ply makes us more sus­cep­ti­ble to the ad­verse e ects of organophos­phate pes­ti­cide ex­po­sures, so there’s a cas­cad­ing e ect.”

How to Avoid Hid­den Mer­cury

Du­fault rec­om­mends avoid­ing all pro­cessed food, in su­per­mar­kets and restau­rants, but at the very least, skip­ping these com­mon mer­cury sources:

1. Corn sweet­en­ers, in­clud­ing corn syrup and high fruc­tose corn syrup 2. Sodium ben­zoate, a widely used preser­va­tive 3. Ar­ti­fi­cial food col­or­ing

For­tu­nately, mer­cury isn’t used in mak­ing certi ed or­ganic in­gre­di­ents. Go to food­in­gre­di­ent.info to learn more.

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