We are constantly being advised to consume seafood, as it is high in important vitamins and proteins, However, fish health experts warn that we should avoid one type- tilapia.
Tilapia is the most commonly consumed farmed fish across the U.S., mostly due to the fact that it is affordable. However, newest studies show that this fish is extremely harmful, even more, harmful than bacon!
Here are the most important reasons why you should never consume tilapia again:
Reason #1 – It contains a few nutrients
A team of researchers at the Wake Forest University School of Medicine published a report which evaluated the omega-3 fatty acid content in popular fish and showed that this fish type contains the least of it.
However, the omega-3 fatty acids provide the most of the beneficial properties of fish, including the reduction of including Alzheimer’s.
On the other hand, tilapia is high in omega-6 fatty acids, which are dangerous for your health, as their amount in a serving of tilapia has higher inflammatory potential than a hamburger or bacon.
Reason #2 – Most Tilapia Is Farmed
It is the second most commonly farmed fish on the planet, which is mostly due to the hardiness of the fish. Therefore, most fish farmers find it helpful, as they do not have to spend much money on food, and use chicken and pig poop to feed it. Disgusting!
Moreover, the farmed tilapia also contains the other parts of fish farming. Tilapia is being genetically modified and filled with antibiotics during this process as well.
Reason #3 – It may lead to Cancer
This fish has 10 times the amounts of carcinogens as other fish. Initially, this is due to the food given to it, including pesticides, poop, and industrial-grade chemicals.
Chemical researchers have found dioxin in tilapia, which has been related to the development and growth of cancer. Additionally, our body flushes it out for about 7-11 years, which gives it even more time than needed to seriously damage the system!
Reason #4 – Tilapia may cause Alzheimer’s
As previously stated, tilapia is rich in omega-6 fatty acids one of them known as arachidonic acid.
This compound greatly increases the inflammatory damage which precedes Alzheimer’s. Hence, while the consumption of healthy fish such as sardines, halibut, and mackerel lowers the risk of Alzheimer’s, tilapia increases it.
The following video will also provide important information on tilapia, so make sure you watch it out:
Other included sources linked in David Wolfe’s article: