Tilapia: Something Fishy

tilapia dangers,why you shouldn't eat tilapia,tilapia problems,omega-3s,omega-6sIf you’ve heard eating fish is good for you, you may have thought every fish contained Omega-3s and was heart healthy. Think again! According to a nutritional study, farm-raised tilapia is exceedingly low in omega-3s and unusually high in Omega-6s, and that combination has been linked to an increase risk of cancer, arthritis, heart disease, and depression.

Part of the problem may be that Tilapia is farm-raised and fed a corn-based diet high in Omega-6 fatty acids. Researchers at the Wake Forest University Baptist Medical Center suggest farm-raised Tilapia may be worse for you than donuts, hamburgers, or bacon. Moreover, Wake researchers claim talipa has gained in popularity and is projected to “increase 1.5 million tons in 2003 to 2.5 million tons by 2010.”

If you’re on a diet to control any type of inflammatory disease, researchers suggest you avoid Tilapia (as well as catfish). Instead they suggest you obtain Omega-3s from fish rich in those fatty acids. To help you know which seafood is high in Omega-3s and low in environmental toxins, here’s the list:

  • Albacore tuna from the U.S. or Canada
  • Anchovies
  • Arctic char
  • Atlantic mackerel
  • Farm-raised Oysters
  • Farm-raised Rainbow Trout
  • Sablefish
  • Sardines
  • Wild Alaskan Salmon (canned, frozen, or fresh)

If you want to know what vitamins and minerals seafood and shellfish contain read Beneath the Sea.

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