Extracting/Disposing of Methyl Mercury (methylmercury) from Canned Tuna
December 22, 2012 2:14 AM Subscribe
How can I extract/rid of methylmercury out of canned Tuna? I bought a ton, and just realized I should have went with canned salmon. There HAS to be an easy way to at least cut down on the Hg content... right?
posted by JamesBlakeAV to health & fitness (26 answers total) 2 users marked this as a favorite
There's got to a be a natural way to reduce (if not abolish) the methylmercury (ions of mercury with some other thing?) found in tuna...
Things I found online:
It boils off just under 200 degrees F. That would destroy the nutrient
This is methylmercury... not mercury... is the mercury carried away at 200 degrees? Or is only part of it evaporated? It's not water soluble... Could I just turn the pan up near 300deg and slap the tuna on for 9 seconds and swish her round?
Also.... would the following information suggest that the sulfur-thiols that onions release: http://tinyurl.com/btky2pb
Would react quite well with methylmercury: http://en.wikipedia.org/wiki/Methylmercury#Structure
I don't know where to go with this knowledge. I'm sure there are lots other variables I have not taken into account.
ANY criticism and any advice is greatly appreciatted. I truly do feel there is a simple way to deal with the mercury. I'd much rather extract it out somehow, though, rather than treat it while it's in my system with cholerra or selenium. Maybe I'll combine both methods.
Regardless, any help out there? I'm sure if a simple solution is put together, it will help millions!
I just don't wanna waste that tuna, and I don't mind learning anything!
So far, I'm thinking I could just mix it with lots of various thiol-containing veggies, cut it up, and sautee the whole thing and eat whatever comes out.
Any other ideas?!?!