Fish and seafood

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Fish and seafood are among the most delicious and nutritious foods on Earth. There has been some concern, in recent years, about pollutants such as methyl mercury, dioxins and polychlorinated biphenols have been found in trace amounts and are said to be particularly harmful to pregnant women and their unborn children. The fact is, that pollutant levels are rarely high enough to warrant any concern, and the health benefits of seafood far outweigh the risk.

Fresh fish and seafood are rich in protein, vitamins and minerals. They are very low in cholesterol and unhealthy saturated fat. Fish is rife with omega-3 fatty acids, which the American Heart Association (AHA) has pushed for years to promote healthy hearts. Omega-3 fats have been shown to help lower blood pressure, decrease blood clotting and regulate heart rhythm.

An American College of Cardiology (ACC) study suggested that older adults who ate more fish were less likely to be affected by congestive heart failure. The AHA and ACC have also indicated that individuals who already suffer from heart disease may benefit from adding more fish and seafood to their diets. Eating more seafood may be good for the mind as well as the body. Cold water fish such as salmon, tuna, trout and mackerel are part of the Alzheimer’s Associations “brain-healthy diet.

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