Lou Gehrig’s disease: Mercury in fish, seafood could be risk factor
The risk factors for Lou Gehrig’s disease are poorly understood. Breaking research shows that mercury consumed through seafood and fish might play a part.
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Lou Gehrig’s disease: Mercury in fish, seafood could be risk factor
February 21, 2017 · by · in Nutritional News · Tags: consumed-through, diet, fish-might, gehrig, neurology / neuroscience, on call diets, oncalldietitian.com, poorly-understood, research-shows, risk-factors
