Seafood is a source of an antioxidant called selenium. Emerging research shows selenium binds to mercury, neutralizing its effects. Experts at the 2010 Hawaii Seafood Symposium concluded that selenium may explain why there has never been a case of mercury poisoning from eating commercial fish with naturally-occurring traces of mercury. Harmful effects of mercury can only occur when mercury levels are higher than selenium levels. Commercial fish – the kind found in grocery stores and restaurants that come from the ocean and aquaculture – generally contain far more selenium than mercury and research by Dr. Nicholas Ralston of the University of North Dakota has found that tuna in particular tests very high high in levels of selenium and therefore health benefits.

 Selenium and Buffering the Effects of Methylmercury