Part 3: Why Is This Tuna Travesty Allowed? – Time for Change
We’ve exposed the worst and cheered the best, but the burning question remains: In 2025, with all our tech and awareness, why are mercury-laced, ocean-wrecking tuna cans still stocking shelves? Let’s break it down factually, based on EPA guidelines, FDA reports, and sustainability studies. The truth? Outdated rules, industry lobbying, and global loopholes let subpar products slide.
Mercury is the silent threat: This pollutant from coal plants accumulates in big tuna like albacore, potentially harming brains and nerves—especially in kids and pregnant people. U.S. FDA caps it at 1 ppm, but that’s looser than Europe’s 0.3 ppm for some species, and levels haven’t dropped since 1971 despite cleanup efforts. No mandatory per-can testing exists; brands self-regulate, allowing spikes in cheap imports. Sustainability? Overfishing has depleted 33% of tuna stocks, yet U.S. laws like the Magnuson-Stevens Act enforce quotas weakly, ignoring bycatch from massive nets. MSC certification helps, but it’s voluntary—big players dodge it for profits, while global pacts like RFMOs lag on enforcement.
This isn’t inevitable; it’s inertia. Studies show fears are valid for heavy consumers, but regulations prioritize trade over health. France banned tuna in schools over mercury—why not here? The good news? You hold power. Demand better by choosing MSC-labeled, low-mercury gems like Ortiz or Safe Catch. Support petitions for stricter FDA rules and sustainable fisheries. Make it your mission: Only buy the very best canned tuna. It’s a small step that safeguards your body, revives oceans, and tastes worlds better. Who’s with me?
Posted on Daily Voice: https://vincentstephen.com/blog/
Part 1 – Tuna Terror: Unmasking the Can of Worms in Your Pantry