As a chef of over twenty years who has been dedicated to serving wholesome, transparently procured food, I was struck recently while reading an article about a 2010 study by www.GotMercury.org an off shoot of The Turtle Island Institute. The study assessed the levels of Methymercury in swordfish and tuna in a variety of restaurant and retail stores in major markets across the United States, revealing considerably higher levels of Methymercury than previously reported by the FDA in other tests and studies.