You’ve Been Eating Gray Salmon with Synthetic Pink Pigments

Chances are you’ve been consuming gray salmon that’s dyed pink. Here’s what you need to know.


0:00 Introduction: Would you eat gray salmon?
0:35 Farm-raised salmon vs. wild-caught salmon
1:03 The dangers of farm-raised salmon
2:43 Benefits of natural pigments
5:12 Check out my video on wild-caught salmon!

Would you ever eat salmon that’s gray? If you consume farm-raised salmon, you’ve likely been eating gray salmon that’s dyed pink.

Salmon is one of the healthiest foods you could eat—if it’s the right kind. There is a big difference between farm-raised salmon and wild-caught salmon.

To make farm-raised salmon pink, they use synthetic astaxanthin. Natural astaxanthin has profound health benefits, but there aren’t any credible studies that show the synthetic version is safe for human consumption.

However, there has been a lot of research on synthetic antioxidants and the potential increased risk of cancer. Because the version of astaxanthin used in farm-raised salmon is a synthetic antioxidant, you should be aware there are no safety studies on it.

Other foods, like egg yolks and chicken, can also be dyed to achieve a color that people will pay more for. This is just another reason why you should consume wild-caught salmon, pasture-raised organic eggs, and organic chicken.

Benefits of natural astaxanthin:
• It’s 50 times stronger than synthetic astaxanthin in its ability to counter oxidation
• It’s 20 times stronger than synthetic astaxanthin in its ability to handle free radicals
• It has benefits for your eyes, brain, heart, and immune system
• It can provide UV protection
• It has anti-inflammatory properties
• It comes as a complex with at least five other carotenoids



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Dr. Eric Berg DC Bio:
Dr. Berg, age 56, is a chiropractor who specializes in Healthy Ketosis & Intermittent Fasting. He is the author of the best-selling book The Healthy Keto Plan, and is the Director of Dr. Berg Nutritionals. He no longer practices, but focuses on health education through social media.

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Dr. Eric Berg received his Doctor of Chiropractic degree from Palmer College of Chiropractic in 1988. His use of “doctor” or “Dr.” in relation to himself solely refers to that degree. Dr. Berg is a licensed chiropractor in Virginia, California, and Louisiana, but he no longer practices chiropractic in any state and does not see patients so he can focus on educating people as a full time activity, yet he maintains an active license. This video is for general informational purposes only. It should not be used to self-diagnose and it is not a substitute for a medical exam, cure, treatment, diagnosis, and prescription or recommendation. It does not create a doctor-patient relationship between Dr. Berg and you. You should not make any change in your health regimen or diet before first consulting a physician and obtaining a medical exam, diagnosis, and recommendation. Always seek the advice of a physician or other qualified health provider with any questions you may have regarding a medical condition.

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Thanks for watching! I hope this helps increase your awareness of the dangers of farm-raised salmon. I’ll see you in the next video.

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