SAN FRANCISCO, California, October 10, 2008 (ENS) - The current mercury consumption guidelines from the U.S. Food and Drug Administration may not take into account the damage done by exposure to low levels of mercury in fish, according to a new book by San Francisco physician Dr. Jane Hightower.
"The problem is that we are not given enough information about just how much mercury is in the fish that is widely available in stores and restaurants. Most American consumers are simply unaware that the fish they eat could be making them sick," she said.
The San Francisco doctor was the first to recognize low-level mercury poisoning in patients who regularly consume certain types of fish when she saw the symptoms some of her own patients had in common.
Dr. Hightower's research now extends from the individual patients in her practice to widespread mercury poisonings in Japan, Canada, and Iraq.
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