Transcript: Farmed Fish vs. Wild-Caught
Although the levels of dioxins and PCBs continue to decline, there is one dietary source that still remains a threat: fish. Everything eventually washes into the sea. Yes, we can get some from eating horses, but most of human dioxin exposure comes from eating fish. The World Health Organization puts the tolerable upper daily limit of intake at 1 picogram—one trillionth of a gram. As you can see, just eating dairy, and we’re already skirting with the max, and fish takes us straight over the top.
Everyone agrees that the omega-3 fatty acids, like DHA, found in fish, are healthy. But, given the industrial contaminants in fish, as a recent analysis in Food and Chemical Toxicology concludes: “If people choose to get their recommended long-chain omega-3 intake from fish, the majority of consumers would exceed the safety limits for dioxins and dioxin-like substances (like PCBs).”
And just like with eggs, factory-farmed fish have significantly more dioxins. In fact, for every toxin tested, farmed fish had higher levels of DDT, these other banned pesticides, over ten times more PCBs, and ten times more dioxins than wild-caught fish. Aquaculture fish can be considered farmed and dangerous.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring, watch the above video. This is just an approximation of the audio contributed by Dianne Moore.
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