Seafoods are fatally dangerous
Because of global industrial chemical pollution of the water environment, the fatally dangerous organic connections of mercury concentrate in seafoods.
It can lead to irreversible changes which are resist treatment.
Japanese have faced a problem of a mass poisoning with mercury 50 years ago as in a Japanese diet prevail dishes from a fish and seafoods. In a result people which used these seafoods, had a complex neurologic diseases, newborn children had developmental anomalies (in particular, it has been revealed unusually high frequency of uglinesses).
It is possible to explain it to that mercury easily passes through a placenta, and the level of concentration of mercury in embryo brain 7 times higher, than at mother’s.
Cases of a mercury poisoning have been fixed practically in all areas of the world.
Whence appear connections of mercury in those areas where there are no factories and other objects polluting an environment.
For today emissions of metal mercury in an atmosphere make over 6000 tons per year, 2500 tons from this amount falls from natural sources - volcanos, forest fires.
Mercury cooperates with sour rains in an atmosphere and turns to inorganic salts of mercury which, are besieged in the rivers, the seas and bogs. It occurs naturally in the biochemical way.
It is known, that inorganic mercury is formed in the certain amounts not only in water, but also in ground, and also in an intestinals of fishes.
phytoplankton is actively accumulated mercury from the water environment, then it is eaten by animal plankton and finally by fish.
