More Harm Than Good: Gastroenterologist Names Worst Sources of Omega-3
Doctors never tire of reminding us that fish should be present on the table at least 2-3 times a week.
However, there are some types of fish that not only do not bring any benefits, but also cause harm to the body.
Gastroenterologist Dilyara Lebedeva issued this warning on her Telegram channel.
She divided harmful fish species into three categories.
The first included carp, ide, sabrefish, roach and crucian carp. As the specialist noted, river fish may contain parasites that affect the liver.
The second group included tuna, mackerel, shark, swordfish and marlin. The meat of these fish can accumulate mercury and cadmium, therefore, their frequent consumption is fraught with severe poisoning.
The most harmful fish, according to the specialist, is deep-sea fish. The catfish, pangasius and tilapia are dangerous.
The reason is that such fish eat everything they see, from carrion to even human waste.
Therefore, if you want to get a quality source of omega-3, it is better to choose chum salmon, mackerel, pink salmon, herring, cod and pollock.
Earlier, a nutritionist named fish that is dangerous to health.
