Certain types of fish that you should avoid eating

Let's discuss the benefits and potential risks of consuming fish. Fish is a rich source of vital nutrients, including protein and omega-3, which promote a healthy heart and overall well-being. However, not all types of fish are equal in terms of nutritional value, and selecting the wrong kind could have negative consequences. It's important to be aware of the best options available when purchasing fish. Additionally, we'll identify a type of fish that is frequently featured on restaurant menus and can live up to 150 years, but we advise against consuming it due to the accumulation of toxins over time. Toxins can have a detrimental impact on both the body and brain once they enter the bloodstream. Before we delve deeper, we ask that you remain with us to learn about two heart-healthy gifts that you will love. Tilapia, a commonly consumed fish in the United States, should be consumed with caution due to its high omega-6 to omega-3 ratio.

Essential fatty acids, omega-6 and omega-3, are crucial for the body's wellbeing. However, an excess of omega-6 and a deficiency of omega-3 can cause inflammation, high blood pressure, and increased risk of heart disease. Regrettably, tilapia contains a high amount of omega-6 and a low amount of omega-3, making it one of the worst fish in terms of omega-6 to omega-3 ratios. Additionally, imported tilapia often fails to meet safety standards, with the US FDA identifying a number of exporters who continuously send unsafe tilapia with harmful chemicals. These chemicals, used to control parasites in fish farms, can be carcinogenic and are banned in many countries. Nevertheless, some fish farmers continue to use them and sell their products under the radar. Imported tilapia may also contain high levels of antibiotics, which can lead to antibiotic resistance, a growing issue in human health.

When it comes to choosing a healthy fish option, it's important to steer clear of King Mackerel. While other mackerel varieties are generally considered a good choice, King Mackerel is not recommended due to its high levels of mercury. This toxic metal can accumulate in the body and cause serious health issues such as neurological damage, kidney problems, and developmental delays in children. Compared to other fish, King Mackerel is known to have particularly high levels of mercury due to its position at the top of the food chain and its consumption of other fish. Additionally, as a predatory fish, it can accumulate additional toxins such as PCBs over time. Even if a chemical has been banned for years, it can still persist in the environment and accumulate in the fatty tissues of such fish. Therefore, it's best to avoid King Mackerel specifically.

Various types of mackerel exist, including Atlantic Mackerel and Atka Mackerel, which have lower mercury levels and higher inflammation-reducing omega-3 fats. Both Atlantic and Atka Mackerel are excellent fish for maintaining overall health. Orange Roughy, also referred to as "slimehead," can live for up to 150 years. However, they do not mature until approximately 30 years old, meaning that consuming this fish would entail ingesting a 30-year-old fish that has accumulated toxins over time. This can result in increased levels of contaminants, such as mercury, which is harmful to humans. Although mercury is the most commonly discussed toxin, Orange Roughy may contain many other toxins that have entered the ocean throughout history. In 2004, for example, a group of scientists collected orange roughy fish ranging in age from 1 to 139 years old and discovered concentrations of mercury, arsenic, cadmium, and lead upon analysis.

The heavy metal poisoning culprits are commonly referred to as "The Big 4". Upon consumption, these toxins infiltrate fatty tissue and congregate there, leading to inflammation. This inflammation results in reduced cell function, fatigue, brain fog, depression, and inflammation of arterial walls, which is a major contributor to heart disease. Intriguingly, male Orange Roughy is more contaminated than females, likely because females release some of their contaminants during egg release. Additionally, Orange Roughy is an overfished species, leading to depletion of its populations, which has a detrimental impact on biodiversity and ocean ecosystems. Apart from mercury, swordfish, shark, and tilefish are also high in mercury content due to their long lifespan and predatory nature, making them unsuitable for consumption.

Consuming eel, despite its popularity in sushi, is not recommended due to several reasons. While it is true that raw eel and eel blood are poisonous, cooking resolves this issue. However, the larger concern is the high level of toxins that eels absorb from their surroundings. Research has shown that eels from various locations have been contaminated with toxins such as clothing dye, cadmium from the electroplating industry, flame retardants, and plasticizers. Consumption of contaminated eel can lead to serious health issues such as renal tubular malfunction and osteomalacia. Moreover, eel populations have been significantly reduced due to overfishing and habitat destruction, resulting in several endangered species. As such, consuming eel is not sustainable and should be avoided.