Choosing wild-caught fish over farmed can help you avoid harmful endocrine disruptors called polychlorinated biphenyls. But that’s not the only reason to stock up on wild-caught fish.

Farm-raised tilapia, one of the most popular food fish in America, has very low levels of healthy omega-3s and very high levels of inflammatory omega-6s, according to new research from Wake Forest University School of Medicine. The researchers say that the amount of detrimental omega-6 fatty acids – and, therefore, inflammatory potential – of tilapia is greater than that of 80-percent-lean beef, doughnuts, and even pork bacon! As for omega-3 content, tilapia contains less than half a gram per 100 grams of fish, compared with 3-4 grams in wild salmon.

So how does tilapia get so high in omega-6s? The same way conventional beef does: Both the tilapia and the cattle are fed corn.

When it comes to fish, forgo farmed. Stick with omega-3-rich fish like wild Alaskan salmon and halibut, as well as sardines, for clean, eco-friendly, anti-inflammatory meals with net benefits.

[Ed. Note: Sometimes, all you need to get healthy is to make a few simple changes to your exercise regimen and diet – like replacing farm-raised fish with wild-caught. For easy-to-understand instructions that can help you feel better and live longer, follow this link.

And be sure to check out nutrition expert Kelley Herring’s website, HealingGourmet.com. You’ll find delicious recipes that can make every meal a healthy one.]

Kelley Herring

Kelley Herring is the Founder & CEO of Healing Gourmet – a multimedia company that educates on how foods promote health and protect against disease. As a young adult, Kelley battled a debilitating health condition that went misdiagnosed by multiple doctors for more than a year. Finding no help from “modern medicine”, she turned to her own knowledge of biochemistry and her passion for health research. She soon learned that her symptoms were related to nutrition and within weeks, she charted a course back to health with nothing more than simple lifestyle changes and the power of the plate. The lessons she learned spawned the creation of Healing Gourmet.
Kelley is a firm believer in vigorous exercise, moderate sun exposure and delicious, healthy, home-cooked meals. She is also the creator of Healing Gourmet’s Personalized Nutrition Software and Editor-in-Chief of the Healing Gourmet book series published by McGraw-Hill including Eat to Fight Cancer, Eat to Beat Diabetes, Eat to Lower Cholesterol and Eat to Boost Fertility.