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Tilapia and the Omega-3 Debate

Tilapia and the Omega-3 Debate
– by Colle and Phyllis Davis

What fish has the highest levels of omega-3? Wild Alaskan salmon’s 
sockeye salmon wins the prize!

If you enjoy fish other than sockeye salmon, consider adding flax and chia seeds to your diet to add Omega-3s into your diet.

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Alaskan salmon’s (spawning) sockeye salmon

Image result for Wild Alaskan salmon sockeye salmon live

Sockeye salmon are native to the cool waters of Alaska and along the Canadian border.

According to Dr. Raymond Weil, a food and nutrition guru we greatly respect, “A study from researchers at Wake Forest University School of Medicine found that farm-raised tilapia, a very popular fish in the United States today, has very low levels of omega-3s and very high levels of omega-6 fatty acids (also found in seeds and nuts, and the oils extracted from them, such as cottonseed and soy oil). We get much more of these fats than we need – they’re found in most snack foods, cookies, crackers, and sweets. The body constructs hormones from omega-6s that tend to increase inflammation (an important component of the immune response), blood clotting, and cell proliferation. Omega-3 fatty acids are anti-inflammatory.”

Tilapia is a low-fat, high protein fish.One four-ounce serving of tilapia (an average adult serving size) has 100 calories, 2.5 grams of fat, and 21 grams of protein. 

The Portable Farms® Aquaponics Systems raises incredible amounts of vegetables, but not enough of the protein and starches that are called for in a healthy diet. This encouraged us to raise the fish for food as well as the nutrient source for the plants. Now a perfectly balanced system can be utilized with very little input and amazing output including some protein. You still need some starches and some of them provide the required oils.

 

Start today with fine tuning your diet so you are obtaining your food locally, processing in minimally, eating sparingly and enjoying life maximally.


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