Researchers from the Wake Forest University School of Medicine, however, reported that their study on farm-raised tilapia revealed that the fish contained a very low amount of Omega-3 fatty acids (the good fat) and a very high content of Omega-6 fatty acids (the bad fats).
If this is true, then consuming tilapia, even 2-3 times a week might be hazardous to health, especially to patients with any of these conditions: arthritis, coronary artery disease, asthma, allergies, auto-immune diseases, because the bad fats can cause an exaggerated inflammatory response and cause endothelial damage to the arteries of vital organs of the body, like the heart, lungs, gastrointestinal tract, skin, etc.
The contents of tilapia were scientifically analyzed and compared to bacon, showing the following data:
tilapia, 26 grams of protein; bacon, 0.07 gram;
and, tilapia’s fat, 3 grams; bacon, 100.76 grams.
Tilapia is a source of niacin, potassium, selenium, Vit B-12 and phosphorus, and found to have very low level of mercury contamination;
bacon is loaded with 1,000 mg of sodium (salt), 166 mg of cholesterol, and a preservative called nitrite, which is suspected to be a cancer-inducing chemical.
-inquirer
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