Posted on 08/10/2005 5:26:23 AM PDT by dennisw
Let’s start with a straightforward fact:
Mercury is unimaginably toxic and dangerous.
A single drop on a human hand can be irreversibly fatal.
A single drop in a large lake can make all
the fish in it unsafe to eat.
Often referred to as quicksilver, mercury is the only common metal that is liquid at room temperature. Alchemists, including the young Sir Isaac Newton, believed it was the source of gold. In the modern era, it became a common ingredient of paints, diuretics, pesticides, batteries, fluorescent lightbulbs, skin creams, antifungal agents, vaccines for children, and of course, thermometers. There is probably some in your mouth right now: So-called silver dental fillings are half mercury.
Mercury is also a by-product of many industrial processes. In the United States coal-fired power plants alone pump about 50 tons of it into the air each year. That mercury rains out of the sky into oceans, lakes, rivers, and streams, where it becomes concentrated in the flesh of fish, shellfish, seals, and whales. Last year the Food and Drug Administration determined there is so much mercury in the sea that women of childbearing age should severely limit their consumption of larger ocean fish. The warning comes too late for many mothers. A nationwide survey by the Centers for Disease Control shows that one in 12 women of childbearing age already have unsafe blood levels of mercury and that as many as 600,000 babies in the United States could be at risk. But that begs a critical question: At risk for what?
_________________________________________
TUNA TYPES
One particularly common source of low-level mercury exposure is tuna. Because they are large, long-lived predators, tuna accumulate more mercury in their tissue than smaller, short-lived fish. When tested for mercury in parts per million, flesh from albacore tuna, which take five years to mature, was shown to contain about four times as much mercury as chunk light tuna, which is harvested from younger fish. ______________________________________________
Infants born to mothers contaminated by mercury in Japan’s Minamata Bay in 1956 had profound neurological disabilities including deafness, blindness, mental retardation, and cerebral palsy. In adults, mercury poisoning can cause numbness, stumbling, dementia, and death. “It’s no secret that mercury exposure is highly toxic,” says toxicologist Alan Stern, a contributor to a 2000 National Research Council report on mercury toxicity. But high-level exposures like those at Minamata cannot help scientists determine whether six silver fillings and a weekly tuna-salad sandwich will poison you or an unborn child. “The question is, what are the effects at low levels of exposure?” he says.
Data now suggest effects might occur at levels lower than anyone suspected. Some studies show that children who were exposed to tiny amounts of mercury in utero have slower reflexes, language deficits, and shortened attention spans. In adults, recent studies show a possible link between heart disease and mercury ingested from eating fish. Other groups claim mercury exposure is responsible for Parkinson’s disease, multiple sclerosis, Alzheimer’s, and the escalating rate of autism.
How—and in what form—mercury inflicts damage is still unclear. Yet scientists and policymakers agree that more regulation is imperative. The Environmental Protection Agency plans to finalize its controversial first rule on reducing mercury emissions from power plants this month, and delegates from the United Nations Environment Programme met in late February to discuss an international convention limiting mercury use and emissions.
A decade ago researchers and lawmakers agreed that lead, another heavy metal, was harmful to children at levels one-sixth as high as previously recognized. But it took scientists decades to establish the scope and subtlety of lead poisoning. Mercury is now a ubiquitous contaminant. The average American may have several micrograms of it in each liter of blood, and the atmospheric burden of mercury has perhaps tripled since the industrial age. Whatever needs to be done to protect humanity from its love affair with quicksilver, it had better happen soon.
In August 1996 Karen Wetterhahn, a chemistry professor at Dartmouth College in Hanover, New Hampshire, spilled a few drops of a laboratory compound called dimethyl mercury onto one of her hands. She was wearing latex lab gloves, so she didn’t think much of it. A colleague saw her at a conference the following November. “She said she thought she was coming down with the flu,” says toxicologist Vas Aposhian of the University of Arizona. By the time Wetterhahn was diagnosed with mercury poisoning, in January, it was too late. Despite subsequent treatment that helped clear the metal from her body, she lapsed into a vegetative state in February and died the following June.
Scientists are at a loss to explain why mercury often takes months to exert its effects. “If we knew that, we’d know a lot more about how mercury poisons the brain,” says Tom Clarkson, a toxicologist at the University of Rochester Medical Center.
The degree of mercury’s toxicity depends on the form and route of exposure. You can swallow the liquid form of elemental mercury without much fear because it doesn’t easily penetrate the lining of the stomach and intestines. On the other hand, liquid mercury vaporizes at room temperature, and when you inhale the vapor it moves right from the lungs to the bloodstream to the brain. A broken thermometer can release enough mercury vapor to poison the air in a room—one reason why some cities and several states discourage the sale of mercury fever thermometers.
Mercury also binds with other elements in salts and organic compounds of varying toxicity. Dimethyl mercury, the substance that poisoned the Dartmouth chemist, is a synthetic form of organic mercury rarely found outside a lab. A simpler organic compound called methylmercury is of greater concern because methyl- mercury is the form found in the flesh of fish.
Seafood is one of the two most common sources of mercury exposure in adults. Although concentrations of mercury in air and water are increasing, they are still too small for alarm. But bacteria process the mercury in lakes and oceans into a form that accumulates in living tissue. Plankton take in the bacteria and are in turn eaten by small fish. With each meal, the mercury concentration rises. Then larger fish eat the small fish, increasing tissue concentrations still more. Fish at the top of the food chain accumulate the most mercury. The species singled out by the recent FDA advisory—big predators such as albacore tuna, shark, and swordfish—can have 100 times more mercury in their tissues than smaller fish do.
The methylmercury in fish passes readily from the human gut to the bloodstream and on into all organs and tissues. It seems to act most powerfully on the brain because the compound is strongly attracted to fatty molecules called lipids, and the brain has the highest lipid content of any organ. Methylmercury crosses the protective blood-brain barrier by binding with an essential amino acid that has dedicated carrier proteins for shunting it into brain cells. Once inside brain cells, some of it gets converted to an inorganic form that sticks to and disables many structural proteins and enzymes essential to cell function. “It can destroy the biological function of any protein it binds to,” says Boyd Haley, a biochemist at the University of Kentucky.
Researchers learned how much mercury the body can tolerate from studies of victims of catastrophic poisoning, such as the Japanese sickened by eating fish from Minamata Bay and the Iraqis who ate grain treated with a methylmercury-based preservative in the early 1970s. But those studies do not reveal how little mercury it takes to cause harm. At the time of her diagnosis, the Dartmouth chemist had 4,000 micrograms of mercury per liter in her blood. A diet consistently high in fish can create a blood-mercury level of about 25 micrograms per liter. That’s far below a lethal dose, but it still may not be safe.
http://www.discover.com/issues/mar-05/features/our-preferred-poison
Bull... I use to play with it all the time when I was a kid, never even got sick let alone died...obviously...
Same here.
As opposed to reversibly fatal?
Stop eating fish. PETA will be glad!
Correct. This is nonsense. If somehow that drop could be inserted into the bloodstream, one molecule at a time, that would be a killer
All the kids had it. None of us died (quickly) from it. But who knows what the long term effects have been.
Yeah, it is bull. Mr. M and I both played with it from broken thermometers when we were kids. Neat stuff. Just like the bad guy on Terminator; split it apart and it rolls back together.
Concerns about low-level toxicity haunt discussions of another ubiquitous source of mercury exposure: silver dental fillings. Elemental mercury, which makes up half of silver fillings, releases mercury vapor, just as liquid mercury does. The vapor from dental amalgams is the primary source of the one to eight micrograms of mercury per liter of blood, that is, according to some sources, in the average American adult. That amount uncomfortably overlaps the Environmental Protection Agency’s current safe level of 5.8 micrograms per liter. But the EPA’s safety level is based on methylmercury exposure, about which more is known. No human studies have assessed prolonged exposure to low levels of mercury vapor. One study hints at subtle neural and behavioral anomalies in dentists, who collectively use 300 metric tons of mercury in amalgams each year and who often have two to five times the typical concentration of mercury in their urine.
“I think the methylmercury in fish is probably our least toxic exposure,” says Haley, who broadcasts the hazards of dental fillings.
Silver-mercury fillings have never been tested for safety. “The amalgam question will never be solved until we do a clinical trial like those we do with other medical devices,” says Aposhian.
“It’s really unclear what’s going on with dental amalgams,” says Stern, who notes that the issue is complicated by the potential for panic and lawsuits. “It’s a snake pit.”
Yes, they used to bring it out in science class in school, enough for each table, and we would push it around with our fingers or roll in around in the palms of our hands. We weren't stupid enough to eat it!
Same here. When an article starts out as wrong as this, I don't bother reading the rest. It is obviously worthless information.
Exactly right! In high school, practically every boy in my school rubbed mercury on coins to make them shiny. That was 40 years ago, and we lived to tell the tale!
We also used to roll the little "balls" of mercury around on desk tops and try to race them.
This article is a solid example of the sorry state of journalism today and the general sissification of America.
Ditto. Our highschool science teacher used to let us uncork the mercury bottle, pour an amount about the size of a quarter in our hands and pour it back and forth from hand to hand....it was a hoot playing with the stuff. Oh, that was 1968.
"But troubling evidence suggests that methylmercury in fish might cause heart disease."
So can we sue all the health gurus who said eating fish three times a week is good for the heart?
Damned if we do...damned if we don't.
I broke thermometers and played with it too. I also eat a lot of tuna..raw. Guess my LUCK must be about to run out.
Ditto. How many of us used to break thermometers and rub the mercury on pennies?
This is a scare article that wishes to frighten people. Discover magazine printed letters in response. See the letters at
http://www.discover.com/letters/letters-may05/?page=2
Note that the scientists who wrote in dissed the article.
I can't believe I'm the first on this thread to say, WE'RE ALL GONNA DIE!
HOGWASH!
I played with mercury many times as a child and have been around it professionally for years. There's nothing wrong with PURE mercury. It's the OXIDES of mercury that are dangerous..................ack!......
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