Farm-raised fish show lower levels of Omega-3
Just when you started to learn about the benefits of omega-3 and control of iflammation, this recent story in Acres USA point out that farm-raised fish contain lower levels of omega-3.
Researchers from Wake
Forest University have found something fishy about one of
America's most popular fish foods:
farm-raised tilapia. Common belief has it that fish are a good source of
beneficial omega-3 fatty acids, a way of restoring America's
distorted omega-3 to omega-6 ratio.
Investigators found, however, that tested
farm-raised tilapia (and catfish) not only has low levels of omega-3, it has
more omega-6s than bacon, doughnuts and 80 percent lean hamburger. Even tested
farm-raised salmon has 3 grams of omega-3 per 100 grams of flesh and farm-raised
trout 4 grams. Farm-raised tilapia, however, has less than a half gram per 100.
The main culprit behind the high omega-6 levels in farm-raised fish is
apparently the corn-soy diet. Most wild fish eat greens (and/or other fish that
eat greens), which is what produces omega-3s, as is the case with pasture-fed
livestock. For those who eat fish as a way of controlling inflammatory diseases
via an increase of omega-3 intake, farm-raised tilapia is not a good choice,
according to the researchers.Source:Acres USA, September 2008