Tuesday, 07 December 2021 | 21:28 WIB

Why You Should Stop Eating Tilapia Fish

The amount of omega-6 in tilapia is higher than in hamburger or smoked ham (illustration: reseptante)

JAKARTA, NNC - Eating seafood is the best way to get vital nutrients and vitamins. Tilapia is the most popular fish cultivated in America because its price affordable. However, health experts warn consumers to stay away from consuming Tilapia as much as possible.

As quoted from Goodfullness, the following are the reasons why you should immediately stop eating tilapia fish:

Tilapia Contains Little Nutrition:

Researchers from Wake Forest University School of Medicine released a report on the content of omega-3 fatty acids in popular fish. Tilapia is much lower than most fish on the list.

Omega-3 fatty acids provide most of the benefits of fish, including Alzheimer's risk reduction. Tilapia contains omega-6 fatty acids, which is terrible for you. The amount of omega-6 in tilapia is higher than in hamburger or smoked ham.

Tilapia Could Cause Alzheimer's:

One of the omega-6 fatty acids in Tilapia uses the name of arachidonic acid - a compound that significantly increases the type of inflammatory damage that precedes Alzheimer's.

So when eating healthy fish like mackerel, halibut and sardines will reduce the risk of Alzheimer's disease, this fish actually increase it.

Most of Tilapia fish are the results of cultivation:

Tilapia is the second most cultivated fish in the world. This is mainly due to its durability; Tilapia can eat anything. Good for farmers, bad for consumers.

This means they do not have to spend as much money on food as they would on salmon. Farmers generally feed chicken and pig dung. This fish is also filled with antibiotics and genetically modified to grow faster.

Tilapia Can Cause Cancer:

Tilapia can carry up to 10 times the amount of carcinogens than other fish. This is because of the fish feed that tilapia fish farmers provide - dirt, pesticides and industrial grade chemicals. One of the toxic chemical researchers found in fish is dioxin, which is linked to the development of cancer.

What's more, your body does not actually release dioxin for 7-11 years.