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🔎 We will explore 7 types of fish to avoid and highlight some of the best fish options, as well as provide key tips for buying fish.
7. Tilapia:
Tilapia is a popular fish in the US, but its high omega-6 and low omega-3 ratio can cause inflammation and increase the risk of heart disease.
Additionally, imported tilapia may not meet safety standards and may contain harmful chemicals and high levels of antibiotics, which can contribute to the growth of antibiotic resistance.
6. King Mackerel: King Mackerel should be avoided due to its high levels of mercury, which can cause neurological damage, kidney problems, and developmental delays in children. King Mackerel is a predatory fish and accumulates more toxins over time, such as PCBs, than other fish in the food chain.
5. Orange Roughy:
Orange Roughy can live up to 150 years and are often over 30 years old, which can lead to higher levels of contaminants, such as mercury, and other toxins in their bodies.
This fish also tends to accumulate toxins in its fatty tissue, which can cause inflammation, fatigue, brain fog, depression, and contribute to heart disease.
4, 3, 2. Swordfish, Shark, Tilefish:
These fish are all known to contain high levels of mercury due to their long lifespan and predatory nature. Mercury in fish is linked to cardiovascular disease, immune system dysfunction, and endocrine disruption.
1. Eel:
Eating eel can be dangerous as they tend to absorb toxins such as clothing dyes, cadmium, flame retardants, and plasticizers from their environment. Moreover, overfishing and habitat destruction are endangering eel populations, making their consumption unsustainable.
💡 Tips:
✔️ Healthy fish options include salmon, tuna, sardines, anchovies, cod, and trout, which are high in omega-3 fatty acids and other essential nutrients, and low in contaminants like mercury.
✔️ Opt for wild-caught fish when possible, which tends to be higher in omega-3 and lower in omega-6, and contains fewer contaminants, pesticides, and antibiotics.
✔️ When buying fish, look for young fish with firm flesh and a deep red-orange color for salmon, or a translucent white color for white fish fillets.
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Disclaimer: All material in this publication is provided for information only and may not be construed as medical advice or instruction. No action should be taken based solely on the contents of this publication; instead, viewers should consult appropriate health professionals on any matter relating to their health and well-being. The information and opinions provided in this publication are believed to be accurate and sound, based on the best judgment available to the producers, but viewers who fail to consult with appropriate health authorities assume the risk of any injuries. The publisher is not responsible for errors or omissions. The material in this report has not been approved by the Food and Drug Administration. The products discussed are not intended to diagnose, treat, cure, or prevent any disease.
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