Eating Tilapia is Worse Than Eating Bacon

Fish-FarmWe all have the notion that eating fish would be the better option over bacon when it comes to health. And the truth is, it really is… most of the time! Fish is a low fat, high protein food that has a range of health benefits. However, given what we know of fish and its sources today, we may have to re-examine this statement.

Fish can either be one of the best foods for you or detrimental to your health depending on where it is sourced. There is a world of difference between a fish that is caught in the wild, farm-bred or farm-raised fish. The most common farm-raised fish are: salmon, tilapia, sea bass, catfish, and cod.

So why would farm raised fish be toxic to our health? What are the dangers of eating farm-raised fish? We’ll answer all of those questions below!

 

6 Reasons Tilapia Farming is Dangerous to Your Health

  1. Recent Studies have found that farm-raised Tilapia may cause more inflammation – Farm-raised tilapia has always been a popular source for fish, not only because it is widely available in the US, but it is also very inexpensive. However, before you stock up on Tilapia, you may want to know about its correlation to inflammation. Recent studies have concluded that eating Tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a world of other serious health problems. People who resort to eating more fish as a way to get their dose of omega-3-fatty-acids and lessen their risk of heart attacks may want to hold off on the tilapia. In fact, a scientist from Wake Forest University has found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!
  2. Farmed salmon may have at least 10 times the amount of cancer causing organic pollutants compared to the wild variety – This can most likely be attributed to the feeds that are used on farm raised fish. If you knew what went into the feeds of farm raised fish you would be horrified. Apparently, chicken feces is one of the main ingredients that go into farm fish feed. Not only that, the transfer of pig and duck waste to fish farms is also a very common practice.
  3. Farm-bred fish have been found to have high concentrations of antibiotics and pesticides – Where do farm-bred fish get their antibiotics? The crowded conditions of fish farms cause the fish to be more susceptible to disease. To keep them alive, farm owners give antibiotics to the fish to stave off disease. Farm-bred fish are also treated with pesticides to combat sea lice. The pesticides used to treat these fish are so deadly that they have been caused to kill wild salmon that are accidentally exposed to them. These pesticides are also eventually released in the ocean where they get into the bodies and systems of other marine life.
  4. Farm-bred fish also have lower levels of healthy nutrients- Many of us consume fish, hoping to reap the omega-3 fatty acid benefits that come with it. However, did you know that the omega-3-acids that are found in farm-raised fish are less usable to our bodies compared to wild bred fish. Farm-raised fish also has a lower protein content. Not only that, because farm-raised fish are kept in cages, they have the tendency to be fattier, and can have a higher concentration of omega-6 acids. The problem with getting too much omega 3 and omega 6 acids is that they may cause inflammation to the body.
  5. Dibutylin levels, a chemical used in PVC plastics is said to be 6 times higher in farm-raised mussels compared to wild ones – Dibutylin is toxic and can impair immune system function while also contributing to inflammation. Dibutylin may be the reason as to why there is a rise in asthma, obesity, allergies and other metabolic disorders in recent years.
  6. Dioxin levels are 11 times higher in farm-bred salmon compared to wild salmon – Dioxin is actually a very toxic chemical that can contribute to cancer and other complications. The problem with dioxin is that once it enters our system, it can take a very long time until it is let out. The half life of dioxin is about 7 to 11 years.

These are only some of the dangers that have been linked back to eating farm-raised fish. What does this tell us? The biggest lesson that we can get from this is that we should find out where our fish is coming from. Not all fish are created equal, and sad to say, farm-raised fish, instead of helping us, may even harm us.

In addition to farm-raised fish being bad for you, there is actually one other creature of the sea that is even more toxic. That creature is shrimp.

Farmed Shrimp the Dirtiest of All Seafood

There is a lot of Shrimp Nutrition Facts, but Shrimp actually holds the designation of being the dirtiest of all seafood, says Marianne Cufone director of Food and Water Watch. She says it’s hard to avoid, as 90 percent of shrimp sold in the U.S. is imported. “Imported farmed shrimp comes with a whole bevy of contaminants: antibiotics, residues from chemicals used to clean pens, filth like mouse hair, rat hair, and pieces of insects,” Cufone says. “And I didn’t even mention things like E. coli that have been detected in imported shrimp.”

Part of this has to do with the fact that less than 2 percent of ALL imported seafood (shrimp, crab, catfish, or others) gets inspected before its sold, which is why it’s that much more important to buy domestic seafood.

What to Eat Instead of Tilapia Recipes

Fish can be an incredible health building food if you go with wild-caught fish liked Sockeye Salmon. It’s loaded with the Omega-3 fats EPA and DHA and has incredible health benefits.

One of my favorite healthy meals that is low cost and easy to make is a homemade salmon patties recipe that is high in omega-3 fats and protein.

Plus, salmon contains astaxanthin which has been proven to be more powerful than almost any other antioxidant at absorbing free radicals. If you are not consuming Salmon or another wild caught fish during the week then I highly recommend you consume a high quality fish oil supplement with astaxanthin.

When I eat out, I also ask my server if the fish is farm-raised or wild caught. Most servers know this answer or can quickly go ask the head chef. As a quick rule of thumb for salmon, if it’s Pacific or Alaskan, it’s most likely wild caught, if it’s Atlantic salmon, it is almost always farm-raised.

Do you consume tilapia or farm-raised fish or do the ingredients worry you? Also, do you enjoy wild caught fish like alaskan salmon?

 

Article “Eating Tilapia is Worse Than Eating Bacon” References:

ScienceDaily. “Tilapia contains potentially dangerous fatty acid ratio.” Wake Forest Baptist Medical Center. (accessed 11 July 2008)

Love, David C. Environmental Science Technology, 2011, Veterinary Drug Residues in Seafood Inspected by the European Union, United States, Canada, and Japan from 2000 to 2009. 45(17)7232–7240.

New York Times. Another Side of Tilapia The Perfect Factory Fish. http://www.nytimes.com/2011/05/02/science/earth/02Tilapia.html (accessed January 2012).

Environmental Working Group. Reports Farmed Fish PCB’s. http://www.ewg.org/reports/farmedpcbs (accessed March 2012).

www.prevention.com/food/healthy-eating-tips/12-unhealthy-fish-avoid-eating

Josh Axe

Dr. Josh Axe is on a mission to provide you and your family with the highest quality nutrition tips and healthy recipes in the world...Sign up to get VIP access to his eBooks and valuable weekly health tips for FREE!

Get FREE Access!

Free eBook to boost
metabolism & healing

30 Gluten-Free Recipes
& detox juicing guide

Shopping Guide &
premium newsletter

53 comments so far - add yours!

  1. Yuri says:

    Thank you very much!

    • Gerri Ford (@Snoooty) says:

      I know Talapia is bad. I was eating Talapia everyday because It taste so good. Lo and behold I developed the worst case of arthritis and the joints in my fingers became disfigured. They are still disfigured. Just last night I opened a can of sardines and I was picking through it because fish intestines were in the can. Ughh! Just as I was about to toss the can out I took another look and there was an inch long white worm in the can.. I won’t be having sardines again..

  2. Theolana says:

    Dr. Axe, what are your thoughts on canned wild caught salmon and also canned tuna?

    • Susan says:

      I was at a health conference in Atlanta where Dr. Axe was teaching along with Jordan Rubin and Dr. Caroline Leaf. I actually asked this same question and Dr. Axe said he is fine with canned wild caught salmon and finds it to be an affordable alternative to fresh.

  3. Glenn says:

    So how is it worst then bacon? What is wrong with bacon?

    • Jill says:

      Yes, I would like to know this too.

    • RachaelA says:

      To add to that question – how do you say bacon is bad for you when the study that said saturated fat causes heart disease was just proven to be false? The study over 50 years old was proven to have been narrowly done to get the result they wanted – not a scientific result.

      • Michael says:

        It’s more complicated than “does” or “doesn’t” cause heart disease. It’s about as slippery as saying that any given chemical x “causes” cancer. That chemical may be a carcinogen, which means that it interacts with DNA and mutates it, but there is no guarantee that cancer will result from said interaction. Cancer requires a minimum of about five or six very specific kinds of DNA mutations from among a large list of options. Just because a chemical mutates your DNA doesn’t mean it’s going to mutate it in six or so of those ways that turn into cancer, but that doesn’t mean the chemical is healthy for you to flood your cells with either.

        So understanding that, let’s talk about heart disease and saturated fat. Saturated fat does NOT CAUSE heart disease. It would be more accurate to say that it promotes it, or increases the likelihood of it happening. Let me tell you what saturated fat DOES do so that you can understand this:
        In each of your cells, you have a nucleus. In that nucleus is a copy of your entire DNA. The DNA has information that makes you who you are biologically, called genes. These genes are read by enzymes and transcribed into RNA, most of which is then translated into proteins, which are the molecules in your body that actually DO stuff. For example, the enzymes that read your DNA are themselves proteins. This process of reading a gene and making a protein is called “expression.” Different cells belong to different organs which are responsible for different things, so not all genes are expressed in all cell types, and that is very important, because it makes it obvious that there are means to regulate the process and decide which genes are expressed when and in what cell types. Often enough, the cell receives a notification to increase or decrease expression of a particular gene or set of genes as a result of a small molecule binding to a signalling protein on the outer surface of the cell. Back to saturated fats. Saturated fats interact with a regulatory pathway via what is called the SRE-BP (Sterol Regulatory Element Binding Protein). The ultimate consequence of this with regards to heart disease is that the gene that makes the LDL Receptor protein is not expressed as much as it would be if levels of saturated fats were lower. Notice I said lower and not absent. It’s not about eating zero of something, it’s about eating proper ratios of food molecules. Now, why should you care that the LDL Receptor is expressed less often?

        The LDL Receptor protein is a protein that sits on the outer surface of the cell membrane, and binds to LDL molecules. (LDL is what the media erroneously calls “bad cholesterol.”) When LDL binds to this receptor, the receptor withdraws into the cell and releases the LDL there; so it takes LDL out of your blood and into your cells. Once LDL is inside cells, your body can take the cholesterol from within it and use it for any number of things, but some big ones are the synthesis of steroid hormones–glucocorticoids that regulate your energy metabolism, mineralcorticoids that regulate your electrolyte balance, and sex hormones that I probably don’t have to explain the function of. :) This is all good–cholesterol is stored as an unreactive, non-toxic in any way form when it is inside your cells. But less expression of the LDL Receptor protein means that you’re going to have less LDL making it into your cells and more of it circulating in your blood. This again does not CAUSE heart disease, but it increases the likelihood of it developing.

        So let me talk for a minute about heart disease and how IT works, because it’s worth explaining to you how bad of a job the media has done explaining cholesterol. You’ve heard them call HDL “good cholesterol” and LDL “bad cholesterol,” right? Well, it’s not true. They are both actually necessary clusters of molecules that transport various other molecules throughout your body (one of those being cholesterol). So when you go to the doctor and get your cholesterol levels tested, they’re not actually telling you how many cholesterol molecules are in your blood, they’re telling you how many of each type of transporter you’ve got. Furthermore, there are populations on the planet with total “cholesterol” levels of like 600 mg per dL of blood who have NO SIGNS of heart disease. I hear it’s mostly arctic areas where you find this. So how does heart disease happen and how is it related to levels of LDL in the blood?
        Here is what I know:
        Normal LDL is fine and does not cause disease. However, it can be modified while it is in your blood by interactions with other molecules that it happens to bump into. It can be glycosylated (attached to a sugar), acetylated (attached to a CH3-C=O group), or oxidized (made to have fewer bonds to hydrogen and more bonds to oxygen). All of these can result in problems where the LDL is then seen as a foreign invader by parts of your immune system. One such immune system component, called a macrophage, may come and envelop the LDL, which results in the macrophage turning into what is called a foam cell and adhering to the wall of your artery. As this happens over time, these foam cells will develop into a plaque and deposit their contents into the arterial wall (between the inner wall that blood touches as it’s flowing through and the outer wall that is the outside of the artery). As this continues, it will cause a bulge and a build-up of greasy lipid material that shrinks the effective size of your artery, inhibiting the flow rate of blood. When the wall of the artery experiences enough stress, the weakest part of the bulge can break and allow everything from inside the wall to spill out into the bloodstream. When this happens, molecules called thromboxanes are usually present in the stuff that spills into the blood, and they are responsible for helping the clotting process, which is good if you have a wound but very bad if you’re talking about in the middle of the blood stream. What you end up with is a rapidly forming clot in the middle of what should just be flowing blood. This severely reduces or might even stop the flow of blood, leading to stroke and possible death.

        To recap, the higher your intake of saturated fats, the more LDL will be circulating in your blood. LDL is fine until it is modified in some way, and the chances of that happening go up as your levels of LDL go up because thermodynamics. If LDL gets modified, it contributes to atherosclerosis, which essentially = heart disease. Saturated fats therefore do NOT cause heart disease, but they can increase the chances of it happening. In the USA, I think the recommendation from the government-run nutrition agency (FDA) is to keep your daily intake of saturated fats to under 10 grams or so for a 2000 calorie diet.

        If you’re super into this, you should also go look up Vitamin K2 and consider eating some good old Japanese breakfast food called natto. I hear it smells like gym socks.

        And if you’re wondering why I seem to know so much, I am a couple classes away from a BS in biochemistry. One of our instructors in the biochem department who teaches the unit on lipids was involved in some of the research on cholesterol etc., and the chief cardiologist of the hospital attached to our med school taught us the unit on atherosclerosis in biochemistry of disease class. And I paid attention.

        Also, I skimmed Dr. Axe’s article on pork that he linked below.I would caution you to do some of your own research whenever anyone says anything to you about there being “toxins” in your body that have built up, need to go somewhere, or are making you sick. Because MOST of the time (snakes and spiders and bacteria etc. excluded), it doesn’t work that way. If anyone ever tells you “detox,” shoot them down instantaneously. Dr. Axe is not full of lies–the rest of the article makes references to real things that actually matter. But that first part…gave me #sadface.

      • Dr. Josh Axe says:

        Thanks for the great feedback. I totally agree, it’s all about balance.

  4. ann says:

    did you know this!

  5. andrew says:

    So why do you have to bash bacon, where’s the backup evidence to support your claims that bacon is not good for you – I disagree!

  6. John says:

    I’d like to see evidence that bacon or hamburger is inflammatory. I avoid teh same thing wild fish avoid: corn and soy but also wheat.

    • Michael says:

      Inflammation is pretty complicated and there are several mechanisms involved. One thing that I can tell you, however, is that it actually is related to the Omega 3 and Omega 6 content of the food you’re eating.
      You might have heard people talk about grass-fed cows etc. and wondered what the big deal is, right? And people take fish oil all kinds for the Omega-3’s that seem to do all kinds of amazing things for you, but here’s a thought–where do the fish get it? From eating algae and aquatic plant life. That’s how they accumulate so many Omega-3 fatty acids in their bodies.

      And guess what? One of the things that both Omega-3’s and Omega-6’s do is mediate inflammation. But there’s a catch! Omega-3’s are anti-inflammatory, and Omega-6’s are pro-inflammatory. They are both involved in a pathway to synthesize signalling molecules called prostaglandins. The prostaglandin that Omega-3’s turn into is anti-inflammatory, while the prostaglandin that Omega-6’s turn into is pro-inflammatory. Therefore, having more Omega-3’s and fewer Omega-6’s will skew everything in favor of anti-inflammatory for you, and vice versa. Omega-6’s, if you don’t know, are found often in grains. Like the ones they use to feed cows. Which should be sufficient to explain why hamburgers and bacon can be inflammatory. IF you were to feed them with grass, that might not be the case.

      Bonus Tip: Aspirin inhibits one of the enzymes responsible for turning Omega-3’s AND Omega-6’s into prostaglandins. That enzymes is called cyclooxygenase. I’m not kidding, go look it up. Which means that if you take fish oil or another Omega-3 supplement, AND aspirin, you’re kind of wasting your money. Of course I’m not telling you which one to choose because maybe you really need the aspirin for something. If you’re concerned about that you should talk to your doctor about it–they’ll know what’s up.

  7. aCountryVegan says:

    I do appreciate you bringing to light the dangers of eating farm raised fish, but there are other healthy sources of Omega-3 fats, EPA and DHA without eating fish, including flax and chia seeds for the omegas and algae & seaweed for EPA and DHA. Also not everyone can afford to spend $16 to $35 a pound for fish from your online fish source. One ounce of Salmon has:
    total Omega-3 fatty acids 316 mg
    while one 1/4 ounce of ground flaxseeds has: total Omega-3 fatty acids 1597 mg
    At over $2 an ounce for the fish source you suggested and a little over 5 cents for the flaxseeds, I think I will stick to the flaxseeds.

    The nutrition data was from nutritiondata.self.com

    • Dr. Loren Marks says:

      I can appreciate your cost conversion on omega 3s from a vegetarian source to a animal one, but you fail to realize that it is not the same comparison. The value of both are derived from their EPA/DHA content. Vegetarian sources have been studied and Schmit at NASA Ames has published data that states that for every one hundred molecules of flax seeds, only 1 can be converted into EPA/DHA. Additionally, it is a long and arduous metabolic pathway requiring many nutrients as co factors for this conversion to occur. If you don’ t want to eat the fish, for your vegan diet, consider taking the fish oil. But do continue to eat the seeds for their lignans.
      Best,
      Dr. Marks

  8. Bambi says:

    Thank you for this article! I know pork is extremely unhealthy (its a scavenger, it will eat its own feces! After all, you are what you eat… including what they ate)! I also knew the way conventional beef and chickens are raised is unhealthy too but I didn’t realize so many of the same practices are used in farming fish! I can’t afford really good quality fish online, but I can afford the canned wild salmon. Also, my husband loves to fish, but even so you have to check with others to make sure which lakes are okay to eat the fish out of. I live in FL where there are plenty of lakes but some (especially in park areas where lots of people are at) are too poluted to eat the fish. If you don’t agree about conventional meat being unhealthy for you, I seen a couple of documentaries that will turn your stomach called “Frankensteer” and “A River Of Waste” (both can be found on Netflix too).

    • Stephen says:

      A note on pork poop:

      Not only will hogs eat their own feces, but, many animals do so when food is scarce or they’re under nourished.

      When hogs are humanely raised thru organic methods, rarely, if at all, will they eat their own feces.

      Basically, any conventionally raised animal, regardless, if it is on a family farm or commercial farm, is all bad. Don’t be fooled by the “family farm” hype.

      We have been involved with humane animal practices and organic farming for sometime and it’s very frustrating to see so many farmers are claiming to have organic methods, free range and grass fed. That’s only on the surface!

    • Marilyn says:

      My son lives in Fairview and has 15 acres. He has free range chickens that run all over the yard and eat poop and all kinds of worms and bugs. So, I buy good eggs at Kroger.

      • Ginny says:

        Chickens naturally work through manure to find bugs and seeds. Their digestive systems are designed to eat those things. Your son’s free-range chickens are living a much healthier life than the chickens who provide eggs for grocery stores. Those chickens are kept in confinement, kept awake 23 hours a day, have their beaks filed down (to prevent cannibalism), and are fed a steady diet of soy, corn, antibiotics, hormones, and chemicals. So you’re much better off with your son’s eggs.

      • Karen says:

        have you never watched a show or Internet video on how those chickens are raised?! Bless your heart for being so innocent. You would think again before buying any kind of store eggs.

  9. Dennis Valverde says:

    Thanks Dr. Josh Axe I’ll keep that in Mind
    I Take fish oil omega 3 gel caps with D3 in it.
    I will try the wild sockeye salmon.

  10. Liz says:

    I have been wondering about the safety of Alaskan Salmon lately, due to the radiation from Japan. Do you have any info about that? I haven’t found too much info online about this issue.

  11. Wade says:

    I do think you should look into the The Weston A. Price Foundation’s articles on Fish Oil_in the U.S. a naturally produced, unheated, fermented high-vitamin cod liver oil that is made using a filtering process that retains the natural vitamins.
    The high-vitamin fermented cod liver oil is sold as a food so does not contain vitamin levels on the label. However, after numerous tests, the approximate values of A and D have been ascertained at 1900 IU vitamin A per mL and 390 IU vitamin D per mL. Thus 1 teaspoon of high-vitamin fermented cod liver oil contains 9500 IU vitamin A and 1950 IU vitamin D, a ratio of about 5:1.

  12. Lesley says:

    I am quite concerned about any fish coming out of Alaska or the Pacific right now due to the radiation from Fukushima. Most of the fish from the web site recommended in this article is from the Pacific. Do you recommend any other sites where we can purchase non-Pacific, non-Alaskan wild caught fish?

  13. Guerry says:

    Thanks, Dr for the info. Change in my fish
    diet right away.

  14. mare brennion says:

    i find really good wild caught (sometimes fresh) fish at harris teeter on hwy 100, and they will answer questions about them.

  15. Nancy says:

    What about aquaponics? See http://heavytable.com/greens-in-winter-cold-weather-farming-in-minnesota/
    Are you condemning all farmed fish?

  16. Travis says:

    Wild fish may be better for you but it’s really not a viable option for anyone that cares about the environment. Wild fishing is notoriously hard to regulate and as a result most of our fisheries have been wiped or are on track to be depleted within decades (http://www.washingtonpost.com/wp-dyn/content/article/2006/11/02/AR2006110200913.html) .

    The last thing we need is for everyone to get it in their head that they should only eat wild fish. I agree that conditions at farms should be better but that’s no reason to go wiping out species.

  17. Dylan says:

    When I go to check out vital choice as a source of Wild Salmon, it says that it is Sustainably Harvested. Isn’t that just another way of saying Farmed?

  18. tracy says:

    I am interested in all the perspectives, but choosing an acceptable balance between price, quality, taste, ease of purchase, nutritional value, and availability is sometimes just an exercise in futility.

    Gotta die of something, right?

    I guess I’ll have my bacon burger with a side of tilapia, a multivitamin and a eulogy.

  19. Fisher says:

    You could always go fishing too.

  20. Rita Maggi says:

    Recently I was in the Caribbean snorkeling and instead of viewing a beautiful reef, I viewed old shoes, plastic bottles and glasses, tin cans, etc.Not to mention that tons of garbage and nuclear waist is polluting our vast ocean resource. Therefore, I don’t understand how fish caught in the wild is any better than farm raised.

  21. dean says:

    Nothing is good for you unless you eat in moderation.That’s the key.

  22. EverythingIsWorseThanBacon says:

    Everything is worse than eating bacon. I agree

    Bacon is unhealthy? I disagree

  23. Loretta says:

    Dr Ax, are your food choices based at all on your religious beliefs? Are you Seventh Day Adventist or Jewish?

  24. Byron says:

    I find this article misleading and frankly dangerous. Yes – wild caught fish will provide more health benefits that farmed fish. But that’s not the comparison. Tilapia is popular precisely because its a cheap source of lean protein. Not everyone has the resources to spend on wild caught fish. Doubtless wild bison is healthier than farmed beef, but bison’s cost is likewise prohibitive so we’re left with the farmed beef. And bacon better for you than tilapia? Maybe for the one purpose you’ve narrowly defined, but for whom their largest challenge is maintaining a healthy weight? Way off base.

    The comparison is not farmed tilapia versus wild caught salmon, its farmed tilapia versus other cost comparable options – most of which are far less healthy. If your sole goal is to provide advice for the minute proportion of the population for whom cost is not object, target met. But make that caveat and do not assert these as universal truths. Otherwise its dangerous.

  25. Jose Graciano Gellani-nurse says:

    Me and my wife are both nurses by profession. We raise tilapia in our backyard and it is with the fresh water from our well and cemented pond without tinged of chemicals or pesticide…more to say tilapia raised organically.
    This is the way to raise tilapia for HEALTH FOOD, no tinged of any chemicals not like the commercialized tilapia from the farm with irrigation that harbors water with chemicals.
    IT IS STILL HEALTHY TO EAT TILAPIA RAISED ORGANICALLY AND CHEMICAL FREE WATER.
    DO IT IN YOUR BACKYARD.

  26. Ken Dirst says:

    Seems a shame to lump all farm raised tilapia into the same category. It should be obvious to most intelligent people that you can eat most everything…in moderation, and you will be fine. One person who commented said that they ate tilapia everyday, and started to have joint inflamation: and imply cause and effect, really?. Another person comments that she will stick with flax seeds and stay away from farm-raised fish. Too bad, she would be better off with both (I use flax seed on my cereal a couple of times a week, eat fish and shrimp too – freshness and sustainability being my main criteria).

    I have been involved in the aquaculture industry for more than 30 years; I know what the fish are raised on. Sorry to dissappoint, but none of it is inherently dangerous to human health. The only dangerous bit would be unsanitary human practices in the processing, storing and distributing of our food. But that can happen with any food item; pork or fish, farm-raised or wild caught. Please, be balanced and objective in what you inform folks.

  27. Dave says:

    Good article until I got to this paragraph and I am now confused. Maybe the sentence should have left out the first occurrence of “Alaskan”?
    As a quick rule of thumb for salmon, if it’s Pacific or Alaskan, it’s most likely wild caught, if it’s Atlantic salmon, it is almost always farm-raised.

    • Dr. Josh Axe says:

      In that statement, I’m referring to Alaskan salmon or pacific salmon. Salmon with those labels are most likely wild caught and not farm raised. Atlantic salmon is farm raised most of the time.

  28. Pam says:

    I have a 1 acre pond that I want to raise edible fish. If this makes them toxic, what should an individual do who wants to live off the land?

Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>