Fresh, smoked or frozen, the salmon is the favorite fish of the French, with an average consumption per inhabitant of 4 kilos per year. In addition to its delicate and tasty pink-orange flesh, it is its nutritional qualities and its richness in protein, vitamins (B, C, D, E and K), minerals, good fats and trace elements that seduce. But like all fatty fish, you shouldn’t abuse them.
“”For the simple and good reason that the greater the fish, the more it will absorb the pollution of the sea, in other words all the heavy metals whose planet saturates such as cadmium, tuna, arsenic, mercury or copperexplains Florence Pinheiro Ortolan, naturopath and micronutritionist. Beyond a certain threshold, these heavy metals become toxic to the body and cause inflammation, especially at the renal, hepatic, neurological, hormonal, sexual and cardiovascular level. “
Salmon is a very fatty and therefore contaminated fish. “”I recommend eating it at most 2 times a month, a portion (150 g) once every 2 weeks, favoring a wild salmon if you like its more pronounced taste or a breeding salmon that preferentially comes from Scotland which are less polluted“, advises us the founder of the chain embellish her health”. We can therefore eat 75 grams of salmon per week without risk for health which corresponds to approximately two slices. Beware, however, of the salmon cooked in aluminum foil: “Aluminum + fatty fish, it is an “explosive cocktail” because at high temperature, aluminum will migrate into fish“, Says the expert.
The ANSES recommends for the general population to consume two portions of 150 g of fish per week by alternating lean fish (colin, cod, merlan, black place, sole, monkfish …) and fatty fish. For our specialist, the best is to favor small fatty fish (sardine, mackerel, anchovy, herring),
