Tilapia is harmful or useful - that is the question

Not so long ago the issue became acute, and tilapia is harmfulfor good health? What are the reasons for such massive doubts? American researchers have recently found out that tilapia meat has a minimum value of omega-3 fatty acids, useful for human organisms, but that the indicator of the presence of potentially pathogenic omega-6 fatty acids in it is very high, which calls into question the safety of the use of this product in any form.

As it turned out, such a combinationpolyunsaturated fatty concentrations is very dangerous for the health of people with heart diseases, as well as suffering from asthma, arthritis and other autoimmune and allergic diseases, which are characterized by dominant inflammatory processes, and this once again underscores that tilapia is harmful and not recommended for use.

It is important to note that such weighty accusations are notare unreasonable, since a detailed study of the chemical composition of this fish revealed that omega-6 and omega-3 fatty acids are in it in a proportion of 11: 1. For greater clarity, let us cite a comparative example. So, the similar ratio for red fish is less than 1: 1.

A similar statement in the world of modern scienceshould become an alarm signal for a wide mass of people and a weighty reason for changing dietary advice for the prevention of cardiovascular and other pathologies. So, the demand for salmon and trout has increased noticeably, but at the same time it has significantly decreased for such fish as tilapia, the harm from which, judging by the words of world scientists, is palpable even for a healthy organism.

Although it is fair to clarify that such an opinionis controversial, and many people are convinced of the harmless use of such fish as tilapia, the benefits of which, in their opinion, are excessive. Fish is considered an indispensable supplier of a huge amount of vitamins, minerals and fatty acids, without which the habitual vital activity of the human body is impossible.

However, even here there are significant contradictions,which are more likely to be associated with the "cleanliness" of suppliers than with scientific research, which also argue that tilapia is harmful. What are the doubts that have arisen in the present connoisseurs of meat of this representative of the aquatic world?

Very often fish are grown in contaminatedurban water bodies, where it eats (because of its omnivorousness) exclusively waste, as well as antibiotics, hormones and other stimulants of intensive growth, which already significantly reduces its useful properties. In addition, this product goes on sale mainly in frozen form, and countless chemical treatments, of course, kill the causative agents of all intestinal infections, but to guarantee their complete absence no one dares.

No, do not ignore this fish, butto show excessive vigilance will still be not superfluous, therefore, before cooking, tilapia should be subjected to additional heat treatment, and it is even better to pre-soak in a weak vinegar solution for a certain time. In addition, because of the great popularity of this product, producers are cunning, and in order to increase fish weight, polyphosphates are used that retain water, but harmful to the human body.

However, one should not judge badly of allexisting suppliers, because among them there are also decent businessmen who offer exceptionally high-quality products. However, the last word will always be for the buyers, so before such a purchase you need to build your own position and decide for yourself, tilapia is harmful or not. Only then it will be possible to safely enjoy tasty and at the same time dietary meat of this fish.