Methylmercury in Seafood

Ok...pass this on to everybody today and look like a hero:
Methylmercury is a form of mercury found in various types of seafood.  Methylmercury can damage the developing nervous system of a fetus or young child.  It can affect sensory, motor and cognitive functions.  The additive levels over time in a younger person can create severe effects.  So, if you are a pregnant or nursing woman, or have a young child, it would be prudent to avoid ingesting foods that contain a high level of methylmercury.  For everyone else out there, try to limit the amount of foods you ingest that contain methylmercury.
Why Fish?  Methylmercury is a naturally occurring substance in the environment, but industrial pollution that runs off mercury in rain, water, streams, lakes rivers can mix with various types of bacteria.  This causes a tranformation of mercury into methymercury.  Fish absorb the methylmercury that's in the water through their respiratory and digestive systems.  As longer living species exist in such an environment, their levels of methylmercury increase dramatically.  Therefore, when we eat these types of fish, we also ingest the methylmercury accumulated in their muscle and connective tissue.  Get it now????  Cooking the fish doesn't help, so when you eat these species, don't worry if it's sushi or sauteed.

Here's Your Healthy Tip of the Day: 
Types of fish that might have a higher level of methylmercury are:  king mackarel, shark, swordfish, tilefish.
Fish low in methylmercury are:  catfish, clams, cod, crab, flounder/sole, haddock, herring, ocean perch, oysters, rainbow trout, farmed salmon, wild salmon, sardines, scallops, shrimp, spiny lobster, tilapia and trout (farmed).
Special thanks to Whole Foods Market