Safe choices of Omega-3-rich fish

Have you ever wondered about the best and safest form of Omega-3 fatty acids?

When it comes to Omega-3, nothing beats the goodness found in whole foods. But let’s talk salmon—a renowned Omega-3 powerhouse. Did you know that the pink hue of salmon in the wild is a natural phenomenon? They get it from feasting on krill and shrimps. However, the plot thickens when it comes to store-bought salmon, mainly sourced from farms.

Many farmed salmon face a rather peculiar diet. To mimic the natural pink colour, they’re fed synthetic dyes. Moreover, their diet includes pellets made from the leftovers of larger fish, which, unfortunately, tend to accumulate pollutants like mercury, microplastics, and hormones.

There’s a healthier and safer path. Choose wild fatty fish that are naturally smaller. Smaller fish, with shorter life spans, have a lower chance of accumulating harmful substances. Anchovies, Markell, Sardines and Herring are still safe sources of Omega-3!

Cheers to a happier, healthier you,
Olga – Your Naturopath