Farmed Salmon is one of the world's most toxic food, see why you should stop eating it

Fish has always been classified as a healthy food, but when you come to the current salmon farming, experts say that a description of it could be far from the truth. Investigation on the cultivation of salmon found evidence that fish contain a layer of waste that consists of bacteria, drugs, and pesticides. And with the sea farm is located in open waters, it is not possible to contain the pollution.

According to Dr. Joseph Mercola,  "Fisheries today face many severe problems, from excessive fishing to chemical pollution and the genetic mutation from exposure to toxins."

Cultivated salmon have proven 5x more toxic than other food products tested. In fact, the environmental activist Kurt Oddekalv Norway claims that the current salmon farming is one of the world's most toxic foods.
Farmed Salmon is one of the world's most toxic food, see why you should stop eating it

Dr. Anne-Lise Birch Monsen, a biologist at the University of Bergen in Norway do not recommend that pregnant women and children as well as young people eat salmon that is farmed. Cultivated salmon contain drugs that affect the health of children, adolescents, and pregnant women.

He added that the contaminants were detected in farmed salmon have a negative effect on the development of the brain, associated with autism, and that they affect other organ systems in the immune system and metabolism the body.

According to Living Traditionally, when you eat more than one time farmed salmon in 1 month can increase the risk of developing cancer in the future because cancer-causing chemicals and high levels of dioxin that they contain. It is causing your body with a higher level of inflammation that leads to many diseases including cancer, diabetes, arthritis, coronary artery disease, and Alzheimer's.

Now, more than ever, it is important to not only pay attention to what we eat, but also know where it comes from and what its contents are. Our health-and life-depend on it.
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