There are two different types of salmon available to most consumer: wild and farm raised. Most people can look at the nutrition label and find out that the farm raised salmon have a higher fat content. Considering that most of the salmon’s fat is made up of omega-3 fatty acids, this must be a good thing right? The problem with the fat in farm raised salmon is that it has a lot of unusable omega-3 fatty acids. Additionally the omega-6 content is higher than that of its wild counterpart. This means that you are reducing the ratio of healthy fats and in turn may be pro-inflammatory, causing inflammation (Mayo Clinic).

The reason these salmon have a higher fat content is due to their feed and living conditions. The feed generally contains a high amount of fat compared to what they would normally eat in the wild. Additionally, they are in an enclosed and often crowded area, decreasing their naturally swimming activity. The feed also causes the farm raised salmon to contain higher concentrations of harmful chemicals such PCBs and Dioxins.

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