Tilapia: not as healthy as donuts?
August 7th, 2008 by Cliff Bostock in Cooking, Food & Life
I’ve never much liked farm-raised tilapia. I remember going to a food conference years ago and hearing someone extol the fish’s long “shelf life,” “mild” (read “boring”) taste and suitability for just about any cooking method. Think tofu with fins.
Well, now it turns out that farm-raised tilapia may be bad for you, according to a study reviewed in Science Daily:
Farm-raised tilapia, one of the most highly consumed fish in America, has very low levels of beneficial omega-3 fatty acids and, perhaps worse, very high levels of omega-6 fatty acids, according to new research from Wake Forest University School of Medicine.
The researchers say the combination could be a potentially dangerous food source for some patients with heart disease, arthritis, asthma and other allergic and auto-immune diseases that are particularly vulnerable to an “exaggerated inflammatory response.” Inflammation is known to cause damage to blood vessels, the heart, lung and joint tissues, skin, and the digestive tract.
Find the whole story here.
(Image from TMW.)
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