Salmon is a staple protein for many. Known for its plethora of health benefits, it makes for a delicious and healthful meal. If you’re a salmon eater you may have noticed your grocery store or favorite restaurant offering wild and/or farm-raised salmon. But what’s the difference?
Salmon is salmon, right? Wrong. When it comes to salmon and other fish that are high in omega-3 fatty acids, it’s best to stick to organic varieties.
“Farm-raised salmon is housed in pens and confined to overcrowded conditions, which increase the risk of infection and disease,” says celebrity nutritionist Paula Simpson. Farm-raised salmon is usually full of antibiotics, which kill its nutritional value. “They have high levels of chemicals said to cause everything from birth defects to hormonal imbalances,” explains Los Angeles nutritionist Haylie Pomroy. Unlike wild salmon that are naturally red (a reflection of their antioxidant content), farm salmon is usually died.
Wild salmon is a much better choice. Sticking to fish that is not overly bred or held in captivity makes for a healthier selection. “Wild salmon caught in the cold waters of Alaska are said to be the cleanest and have the highest concentration of good fat,” says Promroy.
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