Somebody who knows more, explain this mercury shit to me and the lurkers. From what I'm gathering, there's a baseline amount of mercury in all fish you'd consume in the ocean because of pollution, even though mercury is a rare element that's difficult to extract and process from cinnabar? And you shouldn't eat too much fish because mercury builds up in your system and you can't process it out of your body like most other toxic substances?
Wouldn't any amount of mercury really not be worth it since you can never clear your "mercury debt"? Or is it coming from the canning/preserving process, or what? Or is it all blown out of proportion by environmental retards?
To be clear, I just try not to think about it and eat tuna sandwiches/sushi whenever I feel like it, if anything Mad Hatter Disease might just even me out. But this thread for parasocial podcast listeners on a gossip forum about following retards on the iNTERNET seems like the best place to ask about the facts of mercury poisoning.