Tilapia was one of the three main types of fish that were caught in the Biblical times from the Sea of Galilee, but were mainly called must, or St. Pete’s fish. The name is common for almost hundred species of cichlid fish from the tilapiine cichild tribe. Tilapia is mainly freshwater fish that inhabits shallow streams, rivers, lakes and ponds.
Tilapia bodies are laterally compressed and deep. Their lower pharyngeal bones are combined into a single tooth-bearing structure. A complex set of muscles allows the upper and lower pharyngeal bones to be used as a second set of jaws for processing food. So, a division of labor between the “true jaws” and the “pharyngeal jaws” lessens the procedure of eating.
At this point, since you were introduced with the tilapia’s history and anatomy, you should also learn why we state that they are no good. According to the National Fisheries Institute, the mild fish has climbed to become the fourth most eaten seafood in the United States, behind salmon, shrimp and canned tuna. Tilapia is raised on fish farms, it is easy to find and has cheap price. So, there are a lot of tilapias out there.
Wake Forest University School of Medicine conducted a study that compared the fatty acid levels among popular fish in 2008. They found that tilapia contain less omega-3 fatty acids than other American favorites, like salmon and mackerel. They report that, “inflammatory potential of hamburger (8 percent lean) and pork bacon is lower than the average serving of farmed tilapia (100 g).”
This study raised concern when it stated that farmed tilapia contains high levels of arachidonic acid, an omega-6 acid that, while necessary to help repair body tissues, has been linked to brain disorders.
The omega-3 fatty acids that are found in farm-raised tilapia are less usable and favorable to the body than compared to wild bred fish. Farm-raised tilapia contains lower levels of healthy nutrients. They also contain lower protein content, and they tend to be fatter than wild raised fish since they are being kept in cages. When the fish are fatter, they contain higher levels omega-6 fatty acids and if too much of this fatty acid is consumed, the body will become inflamed.
Farm raised fish can also contain about 10 times the amount of cancer-causing pollutants than wild fish, because of the feed that is being fed to the fish.
This farm- raised fish are also treated with pesticides to fight off sea lice. Fish, like any other animal, that are kept in tight spaces with other animals, tend to get sick often, which leads to the use of antibiotics. The pesticides that are being used are so strong, that, for illustration, wild salmon have died when accidently been exposed to its harmful chemicals.
Dioxin is a toxic chemical which contributes to cancer and other complications. When dioxin enters the body, its complete removal seeks a long time. Dioxin levels are 11 times higher in farm-raised fish over wild fish. Dibutylin, on the other hand, is a chemical that can harm the immune system function while also contributing to inflammation. It is found in PVC plastics, and is said to be 6 times higher in farm-raised seafood.
According to this, our advise would be to think twice before you decide to order a farm- raised fish next time.
Source: Healthy Food House