I've heard about high levels of mercury in tuna...mostly bluefin. Apparently, it pools in the base of your spine and is generally not a good thing to have in your body. I've googled it and most of the articles and posts I've seen are in reference to sushi or sashimi. Can anyone offer me some information on this subject? Is there mercury in my lunch? How much? Is even a little bit too much? Should I stop eating it? For the record this is cooked solid white albacore.