It seems like every day we read about new studies, research, evidence, or speculation that the foods we eat might be contain hidden dangers. The reasons and conclusions drawn vary widely but often times stem from how our food is produced and where it comes from. Decades ago the terms organic and local were not common in marketing, likely because all or most food was local and organic. Mass production and industrialization has rapidly expanded our global food production, but has it also exposed us to risks we have yet to fully grasp or understand? Here 6 Foods to look out for.
1. Farmed Salmon
Once upon a time all the salmon we eat at the grocery store was caught live and fresh from their natural habitat. Today, a large and ever increasing number of commercially available salmon is raised away from natural water sources in salmon farms.
Conditions in these facilities are often times poor with large overcrowding. The resulting salmon is often chemically and nutritionally different than the salmon in nature. Farmed raised salmon has 1.5 times the calorie content, on average the their wild counterpart.
According to recent research farmed salmon has been found to contain higher levels of contaminants like polychlorinated biphenyls. One study, which analyzed salmon from around the world, found that samples from farmed salmon had PCB concentrations that were 8 times higher compared to salmon found in the wild.
To combat the poor conditions and bad coloring of the farm raised salmons, they are sometimes treated with chemicals for coloring, antibiotics and other additives. Natural wild salmon has a distinctive dark pink orange color, which does not occur naturally in farmed raised variety. Many farmers feed their salmon astaxanthin, either naturally obtained from algae and crustaceans or synthesized in a lab, to color their salmon. In addition, to combat diseases contracted in salmon farms, antibiotic use in salmon feed is not uncommon.