In 2000, scientists began adding mercury to an Ontario lake; less than 1 teaspoon over 7 years raised mercury in the food web, while stopping the additions cut it by up to 91% in lower-level organisms and 76% in large fish within 8 years

In a groundbreaking study in Canada’s Experimental Lakes Area, scientists added tagged mercury to Lake 658 over seven years. This led to a rapid spread through the lake’s ecosystem, notably in fish tissues. Remarkably, when they ceased mercury contributions, contamination levels dropped swiftly, showcasing the immediate ecological advantages tied to reducing mercury pollution.
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