Originally published January 26 2009
The Risks of Eating Farmed Salmon
by Jo Hartley
(NaturalNews) Omega-3 fatty acids are beneficial for healthy people and those who may have or be at risk of cardiovascular disease. Recent evidence, however, has shown that one must be careful about how and where omega-3 fatty acids come from and how they are added to one`s diet. Natural sources of omega-3 fatty acids are best and one of the best sources is salmon. Recent studies have concluded that not all salmon is equal, however. When choosing between wild and farm-raised salmon, the most healthy choice is wild salmon because of many of the practices utilized when raising farmed salmon.
Everyone can benefit from adding omega-3 fatty acids to their diets. It is not recommended that more than three grams of omega -3 fatty acids be taken each day unless under a physician`s supervision. This is because excessive bleeding can happen in some people over time if more than three grams of omega-3 fatty acids are taken per day. Interestingly, high dosages of synthetic omega-3 fatty acids can be dangerous, but consuming omega-3 fatty acids naturally through diet within the recommended range is beneficial for one`s health.
When the body has an adequate supply of omega-3 fatty acids at its disposal, heart attacks can be effectively stopped while still in the arrhythmia stage.
Salmon is a delicious and effective source of omega-3 fatty acids. Wild salmon is a great brain food that can naturally replenish the essential fatty acids the body requires for optimal health. Other seafood carries an inherent risk of mercury poisoning, but wild salmon appears to contain minimal amounts of mercury.
The best kind of salmon is wild salmon from Alaskan waters. This salmon is purported to be one of the purest ocean species of fish. The ocean waters are remote in this area of the world. The environment there is pure and clean compared to the environments that other species of salmon live in. The salmon from Alaskan waters also have a comparatively shorter life span and, therefore, much fewer contaminants in their bodies than the larger types of ocean fish that have longer life spans.
Farm-raised salmon have been found to have much higher levels of PCBs, dioxin, and other toxic cancer-causing chemicals than wild salmon, according to a recent study. Salmon raised in farms in Northern Europe had the highest contaminant levels. This was followed by salmon raised in North America and Chile. The reason for the higher toxin levels is thought to be because of the feed used in fish farms. Farm-raised salmon also have more antibiotics administered by weight compared to any other kind of livestock. In addition, farm raised salmon do not have the same omega 3:6 profile as wild salmon. Farm-raised fish contain considerably higher levels of omega 6 fatty acids.
Eating more than one meal of farm-raised salmon per month (depending on where it is from) may increase one`s risk of developing cancer in the future due to the increased levels of chemicals and antibiotics.
In addition to this, some Canadian salmon farmers are now being criticized for producing flabby and sloppy fish. The texture of this farmed fish is thought to be a result of adding fish oil to the salmon feed in order to increase the weight of the salmon. The salmon farmer`s goal is to fatten the salmon quickly and make them heavier. This is accomplished by feeding them a high fat diet. A result of this diet, however, is that the texture of the fish meat becomes much softer in texture and consumers have noticed a difference.
About the authorJo Hartley
Wife, Mother of 8, and Grandmother of 2
Jo is a 41 year old home educator who has always gravitated toward a natural approach to life. She enjoys learning as much as possible about just about anything!
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