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Call of the Wild Salmon
Dr. Agatston, renowned preventive cardiologist and author of The South Beach Diet, recommends eating fish twice a week for the heart-healthy omega-3 fatty acids it contains. But take note: Next time you head to the fish counter to buy omega-3-rich salmon, consider choosing the wild variety instead of farmed fish. According to a 2006 report published in the journal Science, farmed salmon contains more potentially dangerous toxins than salmon caught in the wild. Learn more about shopping for salmon.
Researchers analyzed 700 wild and farmed salmon bought in 16 different cities in Europe and North America and found that farmed salmon contained unusually high amounts of industrial by-products known as polychlorinated byphenyls (PCBs). What causes the contamination? The food given to the captive salmon is contaminated with PCBs.
How can you tell the difference between wild and farmed salmon? The most reliable method is to ask the fishmonger. If that's not possible, or if the fishmonger isn't sure, check the color. You're probably familiar with the light pink color of farmed salmon — wild salmon is a brighter, deeper shade of red. The price may also be a giveaway — farmed salmon is less expensive than wild salmon because it's more widely available.
Finally, don't let these findings stop you from eating salmon altogether. It remains a great source of heart-healthy omega-3 fatty acids. Just keep in mind that it may be safer to "go wild"! And if you can't find wild salmon, try getting rid of some of the fat from farmed salmon — which is where PCBs accumulate — by removing the skin and grilling the fish. Another convenient option is canned or pouched salmon, which is almost always wild. |
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Fri Mar 14, 2008 2:09 am |
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