Tilapia has become the ubiquitous fish in America today. It’s cheap, not “fishy” tasting, boneless and skinless, and is hard to mess up by overcooking, which is a problem with many other fish varieties.
However, the tilapia we’re eating is almost entirely a farmed fish, meaning you cannot find wild tilapia in any grocery store or on any restaurant menu. And the farming is usually done on an industrial scale, with thousands of fish being harvested every day. Their feed is not natural — in the wild, tilapia would eat algae and lake plants, but the farms fatten up the fish on GMO corn and soy pellets. The amount of healthful fish oils in these creatures is almost non-existent, negating the main reason why fish is so good for us.
Why Farm-Raised Tilapia is So Bad for You
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, scientists have found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!