What they have discovered is that farmed Tilapia is high in Omega-6 and low in Omega-3. In our Western diets we have an imbalance of too much Omega-6 and not enough Omega-3. Omega-3 is very high in salmon and that is why people are advised to eat salmon or take salmon oil capsules. Omega-3 reduces inflammation and Omega-6 increases inflammation. Omega-3 fatty acids are antithrombotic and omega-6 fatty acids increase blood clotting. Omega-3 fatty acids are non-immunoreactive whereas Omega-6 fatty acids are immunoreactive.
Here is the shocker: Apparently, farmed Tilapia have more Omega-6 fatty acids than doughnuts!!
Therefore, if one is trying to reduce inflammation, Tilapia would not be a good choice of fish. However, wild Tilapia were not studied and as we all know wild fish are the better choice over farmed fish.
Healthy Body: Reader Q & A – What Cosmetics Do You Use?
19 minutes ago
2 comments:
The important thing to understand is that tilapia is higher ONLY in Omega-6 than bacon, doughnuts, etc, but obviously not in other types (and quantities) of fat in products mentioned in the study.
Thanks for posting! You are correct.
I think as far as fish goes, a better choice would be wild salmon. :-)
Post a Comment