Nothing fishy in fishy dietary!
25 April, 2013
Researchers worldwide have discovered that eating fish regularly – one or two servings weekly – may reduce the risk of diseases accompanying us from the very childhood of ours. Fish is low in fat and it is a great source of omega-3 (an unsaturated fatty acid that occurs naturally in fish oil and is valuable in reducing blood-cholesterol levels). It can contribute to the health of brain tissue and the retina (the light sensitive tissue lining
the inner surface of the eye).
Fish benefits:
* Cardiovascular disease – eating fish every week reduces the risk of heart disease and stroke by reducing blood clots and inflammation, improving blood vessel elasticity.
* Eye sight – breastfed babies of mothers who eat fish have better eyesight.
* Cholesterol – Lowering blood pressure, decreasing blood fats and boosting ‘good’ cholesterol.
* Depression – People who regularly eat fish have a lower incidence of depression (depression is linked to low levels of omega-3 fatty-acids in the brain)
* Diabetes - Fish may help people with diabetes manage their blood sugar levels.
Fish has a great taste with white – dry wine. Maybe you are interested in how much fish should we eat? For adults at least two servings if omega-3 rich fish a week are recommended. A serving size is 100 grams. Women who are already pregnant or plan to become pregnant and children under age 12 should limit the amount of fish they eat because they are most susceptible to the potential effects of toxins in fish. Salmon, tuna, halibut, sardines, anchovies – are the greatest sources of omega-3.
To reduce exposure to contaminants, remove the fish skin and visible fat before cooking. ‘It’s okay to eat fish because they don’t have any feelings’. – said, Kurt Cobain. With so many health benefits you can’t go wrong with our lovely fish! And most importantly, if you are a gourmet, you can enjoy myriad various dishes made of fish. What a fantastic combination – tasty food also being useful!