Mercury levels in seafood could cause Lou Gherig’s disease

Mercury levels in seafood could cause Lou Gherig’s disease

New research shows that people eating seafood which contains high levels of mercury increases their risk of developing amyotrophic lateral sclerosis (ALS), also known as Lou Gherig’s disease. This was revealed in an initial study that will be presented at the American Academy of Neurology’s 69th annual meeting in Boston in April. The authors, however, […]