Farmed salmon have up to 10 times more PCBs and dioxins than wild salmon. A study released August 10 2004 in the journal Environmental Science & Technology found much higher levels of some chemical flame retardants in farmed salmon compared to most wild salmon….frequent consumption of farmed salmon is more likely than wild to boost levels of chemicals that researchers have found to be increasing rapidly in people’s bodies.
The food given to farmed salmon does not contain the natural sources of color and as a result, their flesh is an unappetizing gray color. To make their product more marketable, fish farm companies choose what color they want their salmon. Chemical additives are then added to the fish feed.
Disease and parasites are frequent occurrences on salmon farms. Farmers attempt to control these problems by using powerful drugs including antibiotics and biocides. Farmed salmon are fed more antibiotics per pound, than any other livestock in North America.
Without even mentioning the environmental impact of salmon farming, it is obvious that consuming fish grown in farms (David Suzuki says 95% of the market) is a bad idea.
Support CAAR The Coastal Alliance for Aquaculture Reform
About the Author...
Joanne Hay, Editor of Nourished Magazine, Chief Nourisher and Mother of three is very grateful to live in Byron Bay and be able to share all she has learned about Nourishment. She has trained as an Acupuncturist (unfinished), Kinesiologist (finished) and parent (never finished). She serves the Weston A Price Foundation as a chapter leader. She loves sauerkraut, kangaroo tail stew, home made ice cream, her husband Wes and her kids Isaiah, Brynn and Ronin (in no particular order…well maybe ice cream first).
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