- Gary Nabhan on the West Bank wall.
- Tilapia not so bad after all?
- Yet another example of crowdsourcing in science.
- Yet another approach to breeding for (mild) drought tolerance.
- Yet another reason why natural history collections are so important.
Agricultural Biodiversity Weblog
Agrobiodiversity is crops, livestock, foodways, microbes, pollinators, wild relatives …
Re: Tilapia
York quotes Alice H. Lichtenstein: “Fish offers heart-healthy omega-3 fatty acids and is low in calories and saturated fat. Tilapia happens to be lower in fat than some other fish, so it has less of all types of fatty acids. Tilapia is, however, more affordable than most other fish in the market today. Splitting hairs over whether one fish has less omega-3 fatty acids per serving than other types of fish when the total fat content is low seems to miss the point. Let’s get people eating more fish, and then worry about fine-tuning either the fish’s diet or our diet to edge up the omega-3 content.”
Tilapia is especially high in Omega-6. It is the balance of n3:n6 that matters for health, and farmed tilapia is among the worst foods in that respect. It’s like CAFO bacon without the flavor dividend. The more you eat the deeper into omega-3 deficit you go. The diet of the fish is the primary consideration: what it ate, you are.