Tilapia, is one of the most popular fish species offered in restaurants in America. The problem with Tilapia is that it is all farm raised and has very low levels of healthy omega-3s and very high levels of inflammatory omega-6s, according to new research from Wake Forest University School of Medicine. The researchers say that the amount of detrimental omega-6 fatty acids – and, therefore, inflammatory potential – of tilapia is greater than that of 80-percent-lean beef, doughnuts, and even pork bacon!
As for omega-3 content, tilapia contains less than half a gram per 100 grams of fish, compared with 3-4 grams in wild salmon.
So how does tilapia get so high in omega-6s? The same way conventional beef does: Both the tilapia and the cattle are fed corn.
When it comes to fish, forgo farmed. Stick with omega-3-rich fish like wild Alaskan salmon and halibut, as well as sardines, for clean, eco-friendly, anti-inflammatory meals with net benefits. Wild fish are widely available in most chains in both fresh and fresh frozen and are priced only slightly more than farmed versions.
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