The big problem with tuna is not mercury, but a naturally occurring toxin called scombrotoxin. This toxin can build up in tuna flesh if it is not kept cold enough after the fish has been caught and, unfortunately, you can’t get rid of it even by cooking. Symptoms include headache, nausea, and palpitations.
Image credit; Needpix.com/contaminatedtuna (Free for commercial use)
Author: Sumana Rao | Posted on: September 1, 2015