Fish - Friend or Foe?

The American Heart Association recommends eating fish 2x per week due to high protein, omega 3 fatty acids, vitamin D and many minerals. It can be a powerful anti-inflammatory food. However, due to our toxic environment, it can also contaminate our body with mercury, plastics, sewage, and a range of chemicals, such as PFAs, that wreak havoc on our health. Some fish choices are better than others, so it is important to choose wisely when eating fish.

Tilapia is one fish to avoid, since it is farmed and has low levels of omega 3s and high levels of pro-inflammatory omega 6 fatty acids. Next, watch out for chilean sea bass, which often has high levels of mercury. Salmon is touted as one of the most anti-inflammatory fish, but Atlantic salmon is farm raised and has been shown to contain high levels of PCBs and raised with pesticides and harmful bacteria and parasites. Other fish high in mercury are tuna, grouper and swordfish.

When choosing to eat fish, healthier options include wild-caught salmon, sardines, and Atlantic mackerel. When purchasing fish, buy wild caught and look or sustainable seafood.