The Truth About Tilapia

Every day a new article comes out about what we should eat and what we should avoid. The reality is that many of the studies that establish certain foods as harmful or even carcinogenic are often taken out of context. I am not saying that the studies are false, but rather that they are designed to give us more information about the foods we choose to consume in our daily lives; however, we should not eliminate all foods labeled as harmful by studies without first investigating what those studies reveal. Of course, unless we choose veganism. After reading many articles about the reality of tilapia, I finally came across an article that I found to be the most appropriate, published by Fox News. Below is a small summary of the most interesting points from all the articles I found. There is a growing fear among consumers regarding which foods we should ingest, which are good for health, and which are bad. It is a reality that tilapia, due to its low production cost and therefore low market price, has become one of the most popular fish. In a balanced diet, the consumption of fish is considered important at least once or twice a week. Due to the richness of fish in Omegas, it has become a crucial part of good nutrition. Recently, some alarming statements have been made regarding how good or bad certain fish are. Specifically speaking of tilapia, it has been said to be a harmful fish that we should avoid consuming. The most alarming statement is that tilapia is worse for health than bacon. However, this is a false claim. In 2008, Wake Forest Medical University published a study comparing the levels of fatty acids in the most consumed fish. The report stated that compared to other popular fish, such as salmon and tuna, tilapia contains much less omega-3. According to the study, salmon also has a “more favorable” ratio of omega-3 to omega-6. Although both are important, omega-3 has critical anti-inflammatory properties in the proper functioning of brain development and can help prevent diseases such as diabetes and Alzheimer’s. The report concluded by stating that this potential anti-inflammatory in a hamburger (80% lean) and in pork bacon is less than that of an average portion of tilapia. This study caused a shocking reaction among many nutritionists. It even caused more controversy when it was also established in the study that tilapia contains arachidonic acid, a type of fatty acid that, although necessary for the repair of certain tissues, has also been linked to Alzheimer’s and can exacerbate inflammation in some cases. Dr. Floyd Chilton, a professor of physiology and pharmacology in charge of the study, said that the comparison between pork bacon and tilapia had been taken out of context. “We never wanted to paint tilapia as something bad. Our goal was to provide information to consumers about the fish they consume,” Chilton said. “If your doctor or cardiologist recommends consuming fish, then you should look for varieties that contain more omega-3 and avoid those containing this potential inflammatory.” The reality is that tilapia contains the same amount of omega-3 as other popular fish and seafood. It also has the advantage of being very low in fat, inexpensive, and easy to cook. So the best option is not to eat tilapia every day, but it is also not necessary to completely eliminate it from your diet. Here are two easy recipes; it is up to you which fish you choose to prepare. Read: http://www.kiwilimon.com/receta/pescados-y-mariscos/huachinango-a-la-veracruzana Read: http://www.kiwilimon.com/receta/pescados-y-mariscos/salmon/salmon-al-horno-con-vegetales