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 down into the sea. Yes, you can get some from horse meat, but most of human dioxin exposure comes from eating fish. The World Health Organization puts the tolerable upper daily limit at 1pg —one trillionth of a gram. As you can see just eating dairy and you’re already skirting with the max and fish takes you straight off the top.
Everyone agrees that the long chain omega-3 fatty acids found in certain fish like DHA 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 (such as PCBs).
And just like with eggs, factory farmed fish have significantly more dioxins. In fact with every chemical tested farmed fish had higher levels of DDT, these other banned pesticides, over ten times more PCBs, ten times more dioxins than wild-caught fish. Aquaculture fish: 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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