Hazardous Levels of Mercury Found in Tuna Sushi

Here go the dietollahs again!

First it was mercury in canned tuna. Now according to article linked by Drudge, tuna sushi has dangerous amounts of mercury.

NEW YORK: Recent laboratory tests performed for The New York Times found so much mercury in tuna sushi that a regular diet of even two or three pieces a week at some restaurants could be a health hazard for the average adult, based on guidelines set out by the Environmental Protection Agency.

Eight of the 44 pieces of sushi The Times purchased from local restaurants and stores in October had mercury levels so high that the Food and Drug Administration could take legal action to remove the fish from the market.

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Tuna samples from the restaurants Nobu Next Door, Sushi Seki, Sushi of Gari and Blue Ribbon and the food store Gourmet Garage all had mercury in excess of one part per million, the “action level” at which the FDA can take food off the market. (In recent years, the FDA has rarely, if ever, taken any tuna off the market.)

It’s always something with these dietollahs. If it’s not mercury, it’s saturated fat, sodium or nitrites. I’ve eaten at Nobu in Las Vegas, and the food there is DELECTABLE!

I’ve also had some nasty cases of food poisoning, which have never been from sushi. And in all honesty, I would feel much more comfortable eating sushi vs. a tuna, egg salad or whitefish sandwich from some dirty greasy deli.