WHY IS EATING FISH HEALTHY?
Fish is a high-protein, low-fat food that provides a range of health benefits. White-fleshed fish, in particular, is lower in fat than any other source of animal protein, and oily fish are high in omega-3 fatty acids, or the “good” fats. Since the human body can’t make significant amounts of these essential nutrients, fish are an important part of the diet. Also, fish are low in the “bad” fats commonly found in red meat, called omega-6 fatty acids.
WHY ARE OMEGA-3S GOOD FOR YOUR HEALTH?
A growing body of evidence indicates that omega-3 fatty acids provide a number of health benefits. They:
- help maintain cardiovascular health by playing a role in the regulation of blood clotting and vessel constriction;
- are important for prenatal and postnatal neurological development;
- may reduce tissue inflammation and alleviate the symptoms of rheumatoid arthritis;
- may play a beneficial role in cardiac arrhythmia (irregular heartbeat), reducing depression and halting mental decline in older people.
The omega-3s found in fish (EPA and DHA) appear to provide the greatest health benefits. Fish that are high in omega-3s, low in environmental contaminants and eco-friendly include:
- wild salmon from Alaska (fresh, frozen and canned),
- Arctic char,
- Atlantic mackerel,
- farmed rainbow trout and
- albacore tuna from the U.S. and Canada.