Welcome back dear friends to Health and Wellness Fridays! Your support for this segment is acknowledged and appreciated. Today we’re having fish, fresh wild-caught salmon to be exact. 🙂
Salmon is a delicious and truly a versatile fish. It can stand up to various cooking methods such as baking, steaming, poaching, smoking even grilling just to name a few. It can also be served raw in dishes like sushi and sashimi .
Salmon has an abundant source of vitamins, minerals and other nutrients that add great value and benefit to the overall body. It is rich in vitamin B12, vitamin D and selenium. It is a good source of omega-3 fatty acids, niacin, protein, vitamin B6 and phosphorus. It is also a good source of biotin , pantothenic acid, choline and potassium.
Types of Salmon
Salmon are native to either Atlantic (Salmo genus) salmon or Pacific (Oncorhynchus genus). They are typically anadromous: they are born in fresh water, migrate to the ocean, then return to fresh water to reproduce. The Atlantic salmon is native to the north Atlantic all the others species listed here are found in the north Pacific.
Let’s take a look at some of the various findings some studies have highlighted as some of the potential benefits to be gained from consuming wild-caught salmon.
Some of the benefits of consuming this amazing food include:
- Reduce inflammation
- Lower blood pressure
- Protect bone health
- Prevent muscle loss
- Support and protect the heart
- Support and protect the brain
- Reduce cancer risk
- Support nervous system
- Support weight loss
- Prevent and treat Alzheimer’s disease and Parkinson’s symptoms
- ADHD Prevention in children
- Improve vision
- Promote healthy skin
- Joint protection
Some possible concerns include:
- Unhealthy levels of contamination such as mercury, dioxins and more especially in farmed raised salmon as opposed to wild-caught salmon. Where the fish comes from plays a big role in the quality of the fish. Dr. Axe went so far to say, “Farmed salmon is on my list of fish you should never eat.”
- The Food and Drug Administration approved the sale of genetically engineered salmon which does not require any labeling, leaving consumers in the dark. Really? Persons wishing to avoid genetically engineered (GE) salmon intake will need to avoid any farmed salmon products not providing a GE-free label.
Did you know that roughly 80% of all salmon consumed worldwide is farmed. How messed up is that?
What can we do?
Some suggest that we stop eating it. Personally, I think that is a bit drastic. I love having an occasional fish lunch or dinner from time to time. However, with the concerns of contamination we need to make wise decisions. I totally agree with purchasing wild-caught salmon when possible.
However, with farmed salmon being the most readily available source in most countries Pritikin.com suggests removing the skin and the layer of fat just beneath the skin before or after cooking because these are the two places where the chemicals tend to concentrate. That sounds doable! 🙂
Even with some of the eyebrow raising information I learned today, salmon is still one of my favourite fish. Information is power people this type of knowledge just means we need to be more vigilant.
Thanks for stopping by. Have a great weekend. See you guys next.
Note: Salmon species pictures above are credited to Wikipedia.org