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Fish is an excellent source of high quality protein, iron, and vitamin B12. But it’s the fat, particularly the omega-3 fatty acids, that makes fish a super food. The healthy omega-3 fats help prevent heart attacks and stroke by stabilizing the electrical signal that controls the heartbeat, by preventing blood clots and keeping other fats from injuring the artery walls. In addition, omega-3 fatty acids have anti-inflammatory effects, protecting the heart and protecting against inflammatory conditions such as arthritis and psoriasis. Omega-3 fats also appear to be crucial to normal brain functioning and may decrease a range of psychiatric disorders. Other research shows that eating fish on a regular basis can reduce the incidence of depression and protect bone density decreasing the risk of osteoporosis. Further, fish supplies vitamin D, the nutrient that enables your body to absorb bone-building calcium. Recent research indicates that regular consumption of fish can lower the occurrence of wheezing, asthma attacks and chest tightness in asthmatics. Action Tip: Include fish in your diet at least twice a week. Fish cooks quickly making it the original ‘fast food’. The best cooking methods for fish include poaching, broiling, grilling, baking and microwaving as they bring out flavour without adding fat. Fish is delicious as a soup base, in seafood gumbo, or use canned fish in sandwiches, casseroles, and quesadillas. |
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