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There’s something fishy about your salmon

I don’t know about you, but when I go out to eat, I want the best — I want a fat, juicy T-bone with a lump of garlic butter on top, or a nice big hunk of perfectly grilled salmon.

But from now on, I’m going to pass on the salmon and stick to my steak.

It’s not that I don’t love salmon anymore, but a series of DNA tests finds that what you order and what you get could be two completely different fish.

When you order wild-caught salmon in a restaurant, your odds of actually getting it are just one in three. According to the tests by Oceana, two-thirds of the time it’s actually lousy, nasty and outright DANGEROUS farmed fish.

You might not notice the taste being off, especially if it’s cooked with the right spices and seasonings.

But your body WILL notice the difference, because farmed salmon are raised in filthy chemical-laced waters. One set of tests a few years back found that farmed salmon contain more than 16 times the PCB levels of wild-caught salmon.

PCBs, as I’m sure you remember from the big scandals decades ago, are a cancer-causing dioxin-like chemical so dangerous that they’ve been banned — but contamination in the water remains a huge problem, especially in the areas where fish are farmed.

Farmed salmon contain less healthy protein and lower levels of heart-friendly omega-3 fatty acids, too.

Heck, they look so pale and sickly that it’s practically a warning NOT to eat them — so the fish are fed dye pellets to give them that distinct salmon color.

Trust me, you want nothing to do with this stuff. But as the new study shows, you could be eating it anyway even when you THINK you’ve ordered wild-caught salmon.

Your odds of getting the real deal are better from the supermarket, but you’re still rolling the dice: “Wild” salmon is actually phony farmed fish 20 percent of the time, according to the DNA tests.

So my advice to you is simple: Only eat salmon if you can be absolutely sure of where it comes from — ideally, if you can trace it right back to the boat.

The further you are from the Pacific Northwest, the harder it’ll be to pull that off. If you’re not sure, do what I do and order the steak instead.

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