The Danger of Eating Tilapia. Stop Eating This Before Its Too Late - Daily Buzz PH


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Monday, March 20, 2017

The Danger of Eating Tilapia. Stop Eating This Before Its Too Late

Fish is one of the great source of protein that our body needed. Nevertheless, the type and quality of fish you eat really matters.
Nowadays, tilapia has become the ubiquitous fish in Philippines. This fish was named as the Universal Fish because we can always see Tilapia in the Market unlike other varieties of fish. It’s cheap, not “fishy” tasting, boneless and skinless. But do you know the bad effects of eating this yummy fish?
Tilapia is a low-cost, delicious, and popular fish. Unfortunately, however, America’s third most consumed fish has a much darker side including possible cardiovascular disease and cancers.
So why is something once thought to be so great for you really so horrible? Well, it was not always that method. In fact, most of the health problems can be connected to Chinese fish farms.
On the other hand, tilapia is quite inexpensive, can be purchased skinless and boneless and is really yummy as it does not load the familiar fish taste.
However, the real issue with tilapia is linked to its origin. Most of the tilapia we consume today is farm-bred rather of wild. Today, it’s virtually difficult to come across wild tilapia on the marketplace. Even, dining establishments generally serve farm-bred tilapia. In fact, it’s such big scale farming, that thousands of fish are gathered each day.
The thing is that while wild tilapia eats lake plants and algae, farm-bred tilapia is fed upon soy pellets and GMO corn. Healthy fish oil in wild tilapia is generally lacking in farm-bred one. Actually, farm-raised tilapia is not health advantageous for numerous reasons.
Latest studies prove that consuming farm-bred tilapia can cause inflammation. In fact, eating tilapia can intensify already existing inflammation triggered by a variety of health issues consisting of asthma, cardiovascular disease, and arthritis.
Individuals often incorrectly believe that they’re getting their omega-3 fat from the fish oil in tilapia to lower the threat of cardiovascular disease, but the real truth is that tilapia is a a lot more serious danger element for inflammation than bacon or hamburgers.
Cancer Contributing to Pollutants
Farmed-raised fish is commonly exposed to cancerous organic pollutants 10 times more than wild tilapia. Also, one of the primary components in the feed is chicken poop. And, pig and duck waste processed into fish food is also quite common.
Greater Pesticides and Prescription antibiotics
Farm-bred fish generally pack higher content of pesticides and antibiotics. This basically comes down to the fact that farm fish are bred in a crowd, which makes them more susceptible to diseases. That’s why they’re typically given prescription antibiotics so as to keep them healthy.
Pesticides are also part of their menu in order to kill sea louse. These pesticides are in fact so strong that can eliminate wild salmon when exposed to them inadvertently. This is not all since these pesticides are then released into the sea, which then produces poisonous effects on other marine life when consumed.
Low Omega-3 to Omega-6 Ratios
Farm-raised tilapia packs less healthy nutrients than the wild. For something, the omega 3 fats in farm-bred tilapia are not as advantageous for us instead of the omega fatty acids in wild tilapia. Plus, farm-raised tilapia likewise contains less protein.
The fish are raised in pools, makings them fattier and they often consist of more omega 6 fatty acids. Over usage of omega 6 fatty acids makes us more prone to inflammation. In farm-bred tilapia the omega 3 to omega 6 ratios are misbalanced, which in turn negatively impacts our bodies.
Finally, however not least, farm-bred tilapia also contains higher dioxin levels. These actually pack 11 times more dioxins than wild tilapia. Dioxins are not only toxic, but can also affect your proper body and can even trigger cancer development.
The worst thing is that as soon as dioxins get into the body, they take a long time to get out – around 7-11 years is half of what it takes for dioxin to be removed from the body.


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