Tilapia more toxic than hamburger and swine meat – causes even more inflammation!

Natural News Tracker

bad fish

In 2008, researchers at the Wake Forest University School of Medicine released a study that compared the fatty acid levels among fish that are popular across the U.S. The study found that tilapia contained far less omega-3 fatty acid than other American favorites, such as salmon and mackerel. The report found that the “inflammatory potential of hamburger (80% lean) and pork bacon is lower than the average serving of farmed tilapia (100 g).”

The report also stated that farmed tilapia contains high levels of arachidonic acid, an omega-6 fatty acid that has been linked to brain disorders like Alzheimer’s, and which may cause inflammation.

Learn more: http://www.naturalnews.com/052946_farmed_fish_salmon_tilapia.html#ixzz403raaDnI

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