The Dirty Truth About Salmon: Why It’s a Health Risk

Parasites, Antibiotics, Superbugs, Colours & Preservatives…

Causing allergies, ADHD, gut issues, asthma, eczema & more.

Salmon is marketed as a superfood. In reality, it’s one of the most contaminated and manipulated foods on your plate. Here’s what you’re really eating.

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1. Parasites in Your Salmon

Both farmed and wild salmon are frequently infected with Anisakis worms.

• Eat salmon raw (sushi, sashimi, poke) and those worms can burrow into your stomach wall, causing pain, bleeding ulcers, and vomiting.

• Even if cooked, parasite proteins remain and can trigger severe allergic reactions, rashes, and asthma-like attacks.

• Chronic exposure is linked with immune dysfunction and gut problems.

Reference: Audicana MT, Kennedy MW. Anisakis simplex: from obscure infectious worm to inducer of immune hypersensitivity. Clin Microbiol Rev. 2008;21(2):360–379.

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2. Superbugs and Antibiotic Resistance

Salmon farming relies on heavy doses of antibiotics to keep sick fish alive in overcrowded pens.

• Residues from these drugs remain in the flesh.

• Overuse creates antibiotic-resistant bacteria — “superbugs.”

• These bacteria spread beyond farms, contributing to one of the biggest global health threats of our time.

Reference: World Health Organization. Antimicrobial resistance. Fact Sheet, 2021.

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3. The Fake Pink Colour Scam

Farmed salmon flesh is naturally grey. To make it look appealing, farmers add synthetic pigments such as astaxanthin and canthaxanthin to the feed.

• Canthaxanthin has been linked to retinal damage and vision loss at high doses.

• Artificial food dyes are associated with hyperactivity, behavioural disorders, and may worsen ADHD and autism spectrum symptoms in sensitive children.

References:

• Torrissen OJ, et al. Carotenoids in aquaculture: fish and crustaceans. In: Britton G, et al. Carotenoids. Birkhäuser; 1998.

• Stevens LJ, et al. Food additives and hyperactive behaviour in children. Lancet. 2007;370(9598):1560–1567.

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4. Chemical Feed, Chemical Flesh

What farmed salmon are actually fed:

• Ground-up dead fish and slaughterhouse waste.

• Antibiotics, antifungals, and steroids.

• Pesticides to control sea lice infestations.

The result? Salmon flesh with significantly higher levels of toxins than wild fish, including:

• PCBs and dioxins — linked to cancer, endocrine disruption, and developmental problems.

• Flame retardants — the same chemicals used in plastics and furniture.

Reference: Hites RA, et al. Global assessment of organic contaminants in farmed salmon. Science. 2004;303(5655):226–229.

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5. The “Organic Salmon” Illusion

Organic certification does not mean chemical-free.

• Organic salmon are still farmed in pens where parasites and diseases spread.

• They may still be treated with pesticides and “approved” medications.

• Organic feed still contains additives and colourants to create the pink flesh.

Bottom line: Organic salmon is still farmed salmon — and carries the same risks of parasites, pollutants, and drug residues.

Reference: European Food Safety Authority (EFSA). Organic aquaculture: review of chemical use and contaminants. EFSA Journal. 2012.

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6. The Wild Salmon Myth

Labels promising “wild salmon” can be misleading.

• Much of the “wild” salmon in supermarkets is farmed but rebranded.

• Even true wild salmon are affected by pollution from fish farms and share the same parasite risks.

• Global salmon populations are under pressure from overfishing and farm escapes, making “wild” increasingly rare.

Reference: Jacquet J, Pauly D. Trade secrets: renaming and mislabeling of seafood. Mar Policy. 2008;32(3):309–318.

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The Bottom Line

Salmon is not the clean, healthy food it’s sold as. It is:

• Parasites that can invade your stomach and trigger immune reactions.

• Superbugs that fuel the global antibiotic resistance crisis.

• Synthetic dyes that manipulate appearance and may harm children’s brains.

• Chemical feed that loads the flesh with toxins.

• “Organic” and “wild” labels that don’t protect you from risk.

For your health, and for the health of future generations, the safest choice is simple: don’t eat salmon.