Should i eat tilapia

Although wild tilapia are native to Africa, the fish has been introduced throughout the world and is now farmed in over countries 1. These qualities translate to a relatively inexpensive product compared to other types of seafood.

The benefits and dangers of tilapia depend largely on differences in farming practices, which vary by location. They produce over 1. Tilapia is the name for several species of freshwater fish. Although farmed all over the world, China is the largest producer of this fish. Tilapia is a pretty impressive source of protein. Even more impressive is the amount of vitamins and minerals in this fish. Tilapia is rich in niacin, vitamin B12, phosphorus, selenium and potassium.

However, the type of fat in this fish contributes to its bad reputation. The next section further discusses the fat in tilapia. One of the main reasons for this is that fish like salmon, trout, albacore tuna and sardines contain large amounts of omega-3 fatty acids. In fact, wild-caught salmon contains over 2, mg of omega-3s per 3.

Omega-3 fatty acids are healthy fats that lower inflammation and blood triglycerides. They have also been associated with a reduced risk of heart disease 5 , 6 , 7. The bad news for tilapia is that it only contains mg of omega-3 fatty acids per serving — ten times less omega-3 than wild salmon 3. Omega-6 fatty acids are highly controversial but generally regarded as less healthy than omega-3s. Some people even believe omega-6 fatty acids can be harmful and increase inflammation if eaten in excess 8.

The recommended ratio of omega-6 to omega-3 in the diet is typically as close to as possible. This bacterium is rare, but it can occur in filter-feeding fish like red tilapia. You can fall ill if these bacteria come in contact with a wound or through ingestion. In this particular case, the woman cut her hand while handling raw tilapia. This is a very serious infection and can cause symptoms such as vomiting, diarrhea, and stomach pain.

But it does not stop there! Vibrio can cause necrosis of the flesh, giving it the nickname "flesh-eating bacteria. The combination of the two is very serious and may require removal of the infected tissue or amputation and may even lead to death.

As stated earlier, this infection is very rare, but the question that you should be asking yourself is whether it is worth the risk. Flesh-eating bacteria are most commonly found in freshwater fish like live tilapia and are very rarely found in saltwater fish. One of the very few exceptions to that rule is stingrays, which can cause this infection with the strike of their barbs. There is one bright side to tilapia production though. In order to pass FDA inspection for U. I have seen some of the production facilities and their sanitization protocols and been impressed.

Not only do they follow each regulation to the letter, but they also take action to sanitize their facility above and beyond FDA demands. After feeding the fish antibiotics all its life, the cleanliness of the processing facilities only helps to keep the situation from getting any worse and does not make the fish any healthier.

Health-wise, seafood can be some of the best foods to add to your diet. It is a well-known fact that eating salmon at least two times a week can reduce your risk of cancer and heart disease. Yet even with that information, there are serious outliers and solid reasons for why you should not eat tilapia.

Let us start with farm-raised tilapia from China. Tilapia dishes are pretty much the complete opposite of salmon or sablefish when it comes to your health. Tilapia is loaded with omega-6 fatty acids, which we already eat too much of in our modern society. Excess omega-6 can cause and exacerbate inflammation so much that it makes bacon look heart-healthy.

Inflammation can lead to heart disease and also exacerbate symptoms for people suffering from asthma and arthritis. While tilapia used to be originally found in the wild in the Middle East and Africa, most of the tilapia in the market today is mass produced in industrial fish farms.

Many corporations genetically engineer the fish to produce faster-growing, disease-resistant, more profitable fish that can be sent to the market in less time. In the wild, spotted tilapia mainly feed on the different types of periphyton a mixture of algae, cyanobateria, and microbes found attached to plants and rocks as well as microorganisms and detritus that may be found in that area.

Phytoplankton microscopic plants is another source of food for spotted tilapia, especially in rich, eutrophic environments. Red belly tilapia will also eat invertebrates when found on aquatic vegetation and even fish if they are dead or dying. The young fish also feed on crustaceans during the first few months of their life. Since the tilapia originally fed on algae and aquatic plants in the wild, their teeth are designed for optimum foraging and consumption of these substances.

In general, both the teeth of the jaws and the teeth of the throat are very small and you have to look closely to be able to see them. Swai and basa have their own set of problems. There are about 26 grams of protein in a gram piece of tilapia , which is quite impressive! For reference, in grams of chicken , you'll consume about 31 grams of protein, 19 grams of protein in grams of salmon , and about 22 grams of protein in grams of beef! The amount of protein that you need per day depends on many factors, such as age, gender, and health goals.

Many people change around their daily protein levels based on their current diet or fitness routine, but this should be determined with the help of a professional. For the basic requirements, the FDA suggests a daily value of at least 50 grams of protein based on a 2, calorie diet. Again, this number can change based on your own needs, but you can use this as a starting point. The daily recommended intake for the average person on a 2,calorie diet is 50 grams of protein.

A gram serving of tilapia contains Also known as a polyunsaturated fat, omega-3 fatty acids help with overall body growth and development, as well as supporting healthy brain function. Omega-3 fatty acids are also associated with reducing heart disease.

They cannot be produced naturally by the body, and can only be found in food. Fish are an excellent source. However, tilapia is lower in omega-3 fatty acids than other fattier fishes—such as sardines and salmon.