Does TILAPIA Could Really Put Danger to Your Health? Find the Answers Here!

The tilapia known as chicken-of-the-sea is a mild-tasting white fish that’s cheap to breed and easy to sell. For the first time in 2012, farmed fish production topped that of beef, reaching a record 66 million tons compared with beef at 63 million.

But there’s a dirty secret about tilapia, the lean-meat alternative that indicates you in the supermarket–promises of weight loss, a healthy heart and beautiful skin ringing in your ears.

While most health experts agree we should be eating more fish research has found the inflammatory potential of farmed tilapia to be greater than a burger, doughnuts and even pork bacon! Compared with other fish, farmed tilapia contains relatively small amounts of beneficial omega-3 fatty acids–the heart-healthy and essential fish oils advertised by health and nutrition experts as the main reason to eat fish frequently.

While a portion of salmon has over 2,000 milligrams of omega-3 fatty acids, a serving of tilapia has a mere 135 milligrams.

Moreover, because farmed tilapia manages to survive on a diet of corn and soy instead of lake plants, they’re proportionally sky high in omega-6 fats, which studies have proven to harm the heart, the brain, and even your mood.

The Wake Forest University study that produced the tilapia vs. bacon findings rotates around this dangerous omega 6:3 proportions.

S/C: Rachfeed