Boulder, CO., January 23, 2008 - The New York Times has broken the high mercury story recently on its front page.
The Rising, OPS’ film due for summer 2008 release, also highlights dangerous mercury levels in certain seafood, commonly thought to be safe for consumption. The NYTimes article focuses on tuna sushi, having performed independent mercury content tests on various tuna served around New York City. Also mentioned is a 2007 New York City Department of Health and Mental Hygiene survey, where the average level of mercury in New Yorkers’ blood was found to be three times higher than the national average.
Echoing the theme of the upcoming film, increased awareness of rising mercury levels in seafood will hopefully cause consumers to reduce consumption. The film, which depicts the slaughter of dolphins for their meat, highlights the risk of eating dolphin, and other apex predators.
“The city warned women who are pregnant or breast-feeding and children not to eat fresh tuna, Chilean sea bass, swordfish, shark, grouper and other kinds of fish it describes as ‘too high in mercury.’(Cooking fish has no effect on the mercury level.)”
Studies suggest that mercury consumption is linked to health problems, including an increased risk of cardiovascular disease and neurological symptoms in adults.
“We’ve been preaching this for the last two years now,’ says Louie Psihoyos, director of The Rising. “People have been skeptical of the info that we have, but when the old ‘Grey Lady' mentions this, hopefully now the prophets will be respected in their own country.”
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