Not all fish are created equal, and some of the most popular varieties on restaurant menus could be doing more harm than good to your body.

Key Takeaways

– Seven types of fish pose significant health risks due to high mercury levels, toxin accumulation, or poor farming practices
– Tilapia’s omega-6 to omega-3 ratio can actually increase inflammation in your body
– Long-lived predatory fish like swordfish and shark accumulate dangerous levels of mercury over decades
– Safer alternatives include wild-caught salmon, sardines, anchovies, and skipjack tuna
– Understanding fish sourcing and lifecycle helps you make informed choices for optimal health

The Fish That’s Fooling Everyone: Tilapia

Tilapia has become the poster child for “healthy” fish, but it’s among the worst choices you can make for your body.

The issue with tilapia stems from its fatty acid composition. Instead of being rich in beneficial omega-3s, which are typically associated with the health benefits of eating fish, tilapia contains high levels of omega-6 fatty acids. This imbalance can trigger inflammation in the body, much like consuming processed meats such as bacon or hamburgers. An unhealthy omega-6 to omega-3 ratio is linked to chronic inflammation, which is a risk factor for conditions like heart disease, arthritis, and some types of cancer.

Adding to the concern, most tilapia available in the U.S. is imported from foreign fish farms, where regulatory standards are often lacking. These farms frequently raise fish in overcrowded and polluted environments, feeding them corn and soy instead of their natural diet. As a result, the fish produced are not only less nutritious but may also carry harmful contaminants.

The Mercury Monsters: King Mackerel, Swordfish, and Shark

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