traces of unapproved antibiotics and environmental toxins.
The U.S. government–run NOAA Fisheries Office of Aquaculture inspects foreign fish-processing plants for safety and sanitation at the request of either U.S. buyers or the producers. Global Aquaculture Alliance, a nonprofit trade organization, certifies operations that follow strict ecological standards.
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There is also the Aquaculture Stewardship Council (ASC), which since 2011 has been auditing and certifying tilapia farms that make the grade for production standards and environmental and social impacts. Only about 15 percent of the tilapia available in the U.S. carries the ASC seal, one of the best indicator of safe, responsibly raised tilapia. So if you’re looking for good, healthy tilapia, look for it with this seal. If you get it from the seafood counter at your local grocery story, ask to see if their tilapia packaging has the seal.
Fish, for the most part, is seen as that food that is healthy for your body and mind. It’s a low fat, high in protein food and has a wide variety of health benefits. However, all fish doesn’t fall in that category.
Fish can either be one of the best foods for you or detrimental to your health, depending on where it comes from. There is a world of difference between fish that is caught in the wild, farm-bred or farm-raised fish. The most common farm-raised fish are: salmon, tilapia, sea bass, catfish and cod.
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Farm-raised tilapia has always been a popular source for fish, not only because it is widely available in the U.S., but it is also very inexpensive. However, before you stock up on tilapia, you may want to know about its correlation to inflammation. According to recent studies, eating farm-raised tilapia may worsen inflammation that can lead to heart disease, arthritis, asthma and a host of other serious health problems. People who resort to eating more fish as a way to get their dose of omega-3-fatty-acids and lessen their risk of heart attacks may want to hold off on the tilapia. In fact, some scientists have found that the inflammatory potential of tilapia is far greater than that of a hamburger or pork bacon!
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