Post on: 2011-04-01.
Posted in: Read.
The health benefits of eating fish far out-weigh the risks. And, the risks may be lower than you think.
The New England Journal of Medicine (2011) reported, that there is no increase in cardiovascular risk to people who consume fish (and, this was a decent sized study; 170,000 participants).
The omega-3 fatty acids in fish have been associated with many health benefits including heart health, reduced inflammation (joint health), proper brain development and mood balance.
The most recent Dietary Guidelines (2010): Pregnant/breastfeeding women and young children should eat atleast 8 oz. of fish (about two servings) but, no more than 12 oz. per week. Note: these are American guidelines. A serving is about the size of a deck of cards.
Which fish is best?
Swordfish, tilefish, king mackerel and some shellfish tend to store more mercury than flesh fish (salmon, tuna). Salmon, tuna, sardines and anchoives are great sources of the key omega-3 fats, EPA and DHA.
My Confession of the Day – I am a strong believer in the benefits of fish. It is a great source of protein and good fats (nutritionally it is way better than your alternatives – a burger or even a chicken leg)! Sure, it can be a pain to cook. If you hate cooking it, than try a small can of tuna on top of a salad or, in a sandwich once a week. Then, you just need to cook one fresh fish serving a week..Voila, c’est facile!
Taking a quality fish oil supplement is a great idea too (which are guarenteed to be mercury free) – particularly for those of us with high cholesterol…but, that’s another story.