Fresh fish

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Eating fresh fish has been shown to be beneficial for the entire body, particularly the heart and brain. Fish is rich in omega-3 fatty acids, which the American Heart Association (AHA) promotes as being good for healthy hearts. The AHA has also proposed that people who have been diagnosed with heart disease can reap the benefits of eating seafood. A study performed by the American College of Cardiology showed that consumption of fish among older adults lowered the risk of congestive heart failure.

Omega-3 fats are believed to help regulate heart rhythm, decrease the risk of blood clotting and lower blood pressure. The USDA’s new food pyramid suggests more fish for lunch and dinner as part of a healthy diet. Fresh fish is also part of the Alzheimer’s Associations “brain-healthy” diet. Cold water fish such as halibut, mackerel, trout, tuna and salmon are particularly recommended.

Fresh fish is also high in protein and essential vitamins and minerals. Seafood is low in insalubrious saturated fat and cholesterol. All these advantages to eating fresh fish and seafood far outweigh the minimal risks of contamination. Moreover, pollutant levels (such as methyl mercury and dioxins), are believed to be falling in many parts of the world.

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