Grey Salmon, Anyone?

From the May 2004 edition of Dr. Fuhrman's Healthy Times:

The European Union is requiring salmon farms to cut the dose of pigment found in salmon feed. The pigment, called canthaxanthin, has been found to damage human eyesight by accumulating in the retina. Most of the salmon in the wild get their pink hue by eating lots of shrimp, but in the farms they would be grey if not artificially colored.

United States and Canada list canthaxanthin as “generally recognized as safe for human use” and do not restrict the use of these pink dyes in fish farms.

Dr. Fuhrman comments:
Considering that farm-raised salmon also has been found to be high in cancer-causing polychlorinated biphenyl (PCBs) levels and are the most PCB-contaminated source in the current U.S. food supply, it does not seem to be the “health” food most people think. Fish raised under such crowded conditions are treated with drugs, pesticides to ward off parasites, and toxic chemicals to keep nets free of algae.

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