Tilapia is a boneless, skinless “mutant” fish, complete with carcinogenic dioxins, is worse to eat than bacon or hamburger, and kills our families.
“Tilapia” is the industry’s call for a variety of sweets and reasonable freshwater fish cultured, harvested and fed around the world. In 2016, it is the fourth highest widely fed shellfish species in the United States.
However, despite the identified physical fitness benefits of eating tilapia (and fish in general), the product has been criticized for claims that farm-raised species are riddled with contaminants, lack nutrients and involve a less desirable balance of omega-6 fatty acids. omega-3 fatty acids than other popular types of seafood.
An Internet meme that has been circulating on social media since 2017 goes so far as to claim that tilapia is a “mutant” species not discovered in nature and that it “literally kills our families” because it is too bad to eat. True to his form, the alarmist himself does not cite a single source to his excessive claims:
To begin with the maximum apparent defect in this error-riddled presentation, it is illustrated through a commonly used photo of a tilapia fish that appears to have a skin. Tilapia also has bones (as anyone who has already cleaned or threaded knows).
Please this educational video:
Health considerations have been raised about the intake of farmed fish rather than wild fish, mainly due to questionable aquaculture practices that can lead to fish diseases, which some manufacturers treat with antibiotics. However, Tim Fitzgerald, a scientist at the Environmental Defense Fund, told the New York Times in 2014 that fish farming practices had taken a step forward and that consumers can only alert consumers to find “healthy, environmentally friendly breeding options” by consciously settling in their merchants. Fitzgerald targets a mixture of wild and farmed seafood for the most productive results.
Tilapia fish are basically vegetarian and feed on algae and freshwater plants in the wild, although, as meme suggests, in aquaculture conditions, they feed on corn and soybeans. Since the vast majority of internationally grown maize and soybean types are now genetically engineered to be herbicide tolerant and resistant to insects, unless otherwise noted, the likelihood that cultured tilapia eats genetically modified products is quite high.
There is no clinical evidence of speculation that feeding genetically modified cultured tilapia products makes fish unworthy for human consumption. In a paper published on the U.S. Department of Agriculture (USDA) website, Ruth S.MacDonald, a food specialist at Iowa State University, notes that there is no evidence that altered DNA from transgenic foods is transferred to animals that consume it, or that GMO foods. sometimes pose a threat to human health. Clinical consensus on the protection of GMOs remains strong.
The claim that eating tilapia “is worse than eating bacon or hamburger” seems to have been deducted from the response to a 2008 test that highlighted that cultured tilapia provides a less desirable proportion of omega-3 fatty acids that sell potentially inflammatory omega-6 fatty acids. A summary of the studies reads:
“For other people who eat fish as an approach to controlling inflammatory diseases, such as central disease, it’s clear from those figures that tilapia is not a smart choice,” the article says. “Leaving aside all other nutrients, the inflammatory perspective of the burger and red meat bacon is less than the average portion of cultured tilapia.”
The paper notes that the suitability of omega-3 fatty acids, scientifically known as “long-chain n-3 polyunsaturated fatty acids” (AGPI), has been well documented. The American Heart Association now recommends that everyone eat at least two portions of fish consistent with the week and that patients at the center consume at least 1 gram consistent with the day of the two maximum critical omega-3 fatty acids, known as EPA (eicosapentaenoic acid) and DHA (Dochexaenoic Acid).
But, according to the article, the medical community’s advice for others to eat more fish has resulted in ingesting increasing amounts of fish, such as tilapia, which can do more harm than good, as they involve high levels of omega-6 fatty acids. , also called AGPI n-6, such as arachidonic acid.
We rush to note that there is an apparent difference between saying that the inflammatory outlook for the burger and bacon is less than that of tilapia and saying that eating tilapia is “worse” than eating those other foods. More importantly, the general implications of the review have been questioned by other experts. William S. Harris, a nutrition researcher at Sanford Health, wrote that despite its specific fatty acid content, eating tilapia remains a healthy option, and replacing it with bacon, burgers or doughnuts is “absolutely not recommended”:
Eating fish, especially blue fish, at least twice a week is for the prevention of central disease. Fish is low in saturated fats and generally rich in protein and an essential element, and comprises long-chain omega-3 fatty acids (EPA and DHA). Fatty fish rich in those healthy omega-3s come with salmon, trout, white tuna, sardines, anchovies, mackerel and herring. Our omega-3 cravings can also be fulfilled by dining less fatty fish (low-fat) more often.
Tilapia and catfish are examples of low-fat fish that involves less omega-3 than the fatty fish listed above, but still supply more of those heart-healthy nutrients than burgers, steaks, chicken, red meats or turkey. In fact, a 3-ounce serving of these fish supplies more than one hundred mg of EPA and DHA long-chain omega-3 fatty acids. Since this is the existing daily intake of these fatty acids in the United States, even these fish deserve to be considered as greater possible options than the maximum of other meat substitutes. As they are also low in saturated fats and generally high in protein, they can obviously be components of a healthy diet.
According to Walter C. Willett, professor of nutrition at Harvard School of Public Health, the authors of tilapia examine the fitness benefits of omega-6 fatty acids:
[L] has the perception that omega-6 fatty acids are bad simply hasn’t disappeared. On the one hand, the way the frame uses arachidonic acid does not have the ratio of omega-3 and omega-6 fatty acids. On the other hand, the argument overlooks the other smart things that omega-6 fatty acids do. These come with cutting LDL and triglycerides, expanding protective HDL and helping blood sugar by making it less difficult for muscle cells to respond to insulin.
In fact, “duplication of intake of omega-6 fatty acids in U.S. nutrition. Since 1960, it’s been one of the reasons why central illness deaths have declined ever since,” says Dr. Walter C. Willett, advisor to Heart Letter, a professor of nutrition at Harvard School. public health.
As for the claim that “dioxin is discovered in this fish”, while it is correct to say that poisonous (and infrequently carcinogenic) chemical compounds known as dioxins are rarely discovered in wild and cultured shellfish (as they do in other foods), we fail when we look for evidence that dioxins are discovered more in tilapia than in any other fruit. Exposure to commercial pollutants such as dioxins will likely vary depending on where (i.e. in which country) the fish is caught.
At least one clinical report has revealed that culture fish such as tilapia are no more prone to dioxin (or mercury, in fact) contamination than specimens trapped in nature. Another examination found that tilapia, like other smaller, short-lived species, is less likely to collect such contaminants in its meat than larger and longer species, such as salmon.
In the end, none of the alleged justifications for avoiding tilapia or saying that “kill our families” is maintained. In contrast, the U.S. Food and Drug Administration (FDA) has included tilapia in its 2017 “Best Options” list for pregnant and child seafood intake, recommending 2 to 3 servings per week. The FDA also recommends eating a variety of fish, thus avoiding the desire to balance your fatty acid intake.
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